Made with strawberries and cream cheese, this strawberry cheesecake stuffed waffles recipe is the perfect breakfast or brunch dish for a special occasion.
Course Breakfast, Brunch
Prep Time 5minutes
Cook Time 40minutes
Total Time 45minutes
Servings 8stuffed waffles
Author Wanda Simone
Stuffed Waffle Maker
2 mixing bowls
measuring cups and spoons
8ounces (1 package)cream cheesesoftened
2cupsfresh strawberrieschopped or mashed
Heat the waffle iron.
With an electric mixer, combine cream cheese, sugar and vanilla until smooth.
Add in about half of the chopped strawberries and mix until combined.
In another bowl, mix waffle mix according to the package instructions.
Pour in enough of the waffle batter to cover the slots in the bottom of the waffle iron, usually between 1/3 and 1/2 cup.
Add about 3 Tablespoons of the strawberry and cream cheese mixture, along with a few chopped strawberries to the middle of the waffle batter.
Top with enough waffle batter to cover the cream cheese.
Close the waffle maker, clasp the handles and flip it over.
Cook for 10 to 12 minutes.
Use the waffle tongs that come with the waffle maker to move the waffle to a plate.
Repeat with the rest of the batter.
Do not open the waffle maker or remove the waffle tongs while the waffles are baking.
Only add a small amount of the cream cheese filling, and make sure it isn't too close to the edge of the waffle maker. Otherwise, it will run out the side and make a mess. This can make the waffles difficult to get out because they may stick to the sides.
Stuffed waffles use a lot more batter than regular waffles. As an example the 2 boxes I used were supposed to produce a total of 24 4-inch waffles, but I only got 8 stuffed waffles from them.
Fresh strawberries can be replaced with 2 cups of frozen strawberries (thawed and drained) or 1 cup of strawberry preserves.