Strawberry Cheesecake Stuffed Waffles

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Imagine biting into a warm, golden waffle and discovering a creamy pocket of cheesecake filling hiding inside. Add a cascade of juicy strawberries and a dusting of powdered sugar, and you’ve got breakfast that tastes exactly like dessert in the best possible way.

These Strawberry Cheesecake Stuffed Waffles bring together everything you love about a classic diner waffle and a slice of strawberry cheesecake. They’re indulgent enough for holidays and special brunches, but simple enough to pull off on a cozy weekend morning.

Why You’ll Love These Strawberry Cheesecake Stuffed Waffles

Strawberry Cheesecake Stuffed Waffles hit that perfect sweet spot between comfort food and a show-stopping brunch centerpiece. The waffles themselves are light and crisp on the outside, tender in the middle, and sturdy enough to cradle a swirl of tangy cheesecake filling.

The creamy center melts slightly as the waffles cook, so every bite has ribbons of cheesecake, bright berries, and buttery waffle. Top them with extra strawberries, a drizzle of syrup, and a cloud of whipped cream or more cheesecake filling for an unforgettable breakfast.

What Makes Strawberry Cheesecake Stuffed Waffles So Special?

These waffles feel over-the-top, but they’re actually very straightforward. A simple buttermilk waffle batter gives you that classic fluffy texture, while a quick cream cheese filling whips together in minutes.

Instead of piling everything on top, the cheesecake filling is tucked inside the waffle itself. That stuffed center means you get flavor in every bite, not just on the first few forkfuls. Fresh strawberries are folded into the topping and spooned over right before serving for a burst of freshness.

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Ingredients

Before you start, it helps to understand how each ingredient works together to create those bakery-level Strawberry Cheesecake Stuffed Waffles.

• All-purpose flour – Forms the base of the waffle batter and gives the waffles structure so they hold the cheesecake filling.
• Granulated sugar – Lightly sweetens the waffle batter and helps the exterior caramelize and turn golden.
• Baking powder – Provides lift and helps the waffles puff up tall and fluffy.
• Baking soda – Reacts with the buttermilk for extra rise and a tender interior.
• Fine sea salt – Balances the sweetness and sharpens all the flavors.
• Large eggs – Bind the batter and add richness for sturdy, custardy waffles.
• Buttermilk – Adds tang, moisture, and helps create a soft, tender crumb.
• Unsalted butter, melted – Brings buttery flavor and crisp edges without making the waffles greasy.
• Vanilla extract (for batter) – Warms up the flavor and complements the cheesecake and strawberries.
• Cream cheese, softened – The star of the cheesecake filling; it needs to be soft so it whips smooth and creamy.
• Powdered sugar – Sweetens the cheesecake filling while keeping it silky with no graininess.
• Lemon zest – Brightens the filling and balances the richness with a hint of citrus.
• Vanilla extract (for filling) – Rounds out the cheesecake flavor and makes it taste bakery-fresh.
• Fresh strawberries, chopped – Add juicy bursts of flavor and beautiful color over every waffle.
• Granulated sugar (for strawberries) – Helps the berries release their juices to create a quick strawberry syrup.
• Strawberry syrup or sauce – Intensifies the strawberry flavor and adds a glossy finish over the waffles.
• Whipped cream or extra cheesecake filling – For lush, creamy topping that makes the waffles look and taste decadent.
• Powdered sugar, for dusting – Adds that final bakery-style touch right before serving.

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How To Make the Strawberry Cheesecake Stuffed Waffles

Once your ingredients are ready, making Strawberry Cheesecake Stuffed Waffles is all about building layers: a simple waffle batter, a quick cheesecake filling, and plenty of fresh strawberry goodness on top.

Step 1: Macerate the Strawberries

Rinse, hull, and chop the fresh strawberries into bite-size pieces. Toss them with a little granulated sugar in a bowl. Let them sit while you prepare the rest of the recipe so they can release their juices and create a naturally sweet strawberry syrup.

Step 2: Whip the Cheesecake Filling

In a mixing bowl, beat the softened cream cheese until smooth and fluffy. Add powdered sugar, lemon zest, and vanilla extract, then continue mixing until the filling is creamy and spreadable with no lumps. The consistency should be thick enough to hold its shape when you spoon it onto the waffle batter.

Step 3: Make the Waffle Batter

In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla until well blended.

Pour the wet ingredients into the dry ingredients and gently whisk or fold everything together. Stop as soon as you no longer see streaks of dry flour—some small lumps are absolutely fine and help keep the waffles tender.

Step 4: Preheat and Prep the Waffle Iron

Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease it with nonstick spray, melted butter, or a neutral oil. A hot, well-greased waffle iron is key to crisp edges and easy release, especially when you’re working with a stuffed waffle.

Step 5: Layer the Batter and Cheesecake Filling

Spoon a layer of waffle batter onto the hot waffle iron, spreading it gently toward the edges. Add dollops or a thick stripe of cheesecake filling in the center, leaving a small border of batter around the edges so the filling doesn’t leak out.

Cover the cheesecake filling with another layer of waffle batter, just enough to seal it in without overfilling the iron. Close the waffle iron.

Step 6: Cook Until Golden and Crisp

Cook the stuffed waffle until it’s deeply golden and crisp on the outside and cooked through in the center. The exact time depends on your waffle maker, but it typically takes a bit longer than a regular waffle because of the filling.

Carefully remove the waffle and repeat the layering and cooking process with the remaining batter and cheesecake filling.

Step 7: Garnish and Serve

Transfer the hot waffles to plates. Spoon the juicy macerated strawberries and their syrup over the top. Drizzle with strawberry syrup or sauce, add a generous swirl of whipped cream or extra cheesecake filling, and finish with a dusting of powdered sugar. Serve immediately while the waffles are warm and the centers are still creamy.

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Serving Strawberry Cheesecake Stuffed Waffles

Strawberry Cheesecake Stuffed Waffles are a natural fit for special breakfasts, brunch parties, and celebrations like Mother’s Day, Valentine’s Day, birthdays, or cozy Sunday mornings.

This recipe typically makes about 4 large stuffed waffles, which comfortably serves 4 hungry people or up to 6 if you’re pairing them with eggs, bacon, or other brunch sides. Slice each waffle into quarters and arrange them on a platter for a brunch buffet, or serve one whole stuffed waffle per person for a restaurant-style presentation.

For extra flair, set out small bowls of additional toppings—more fresh berries, mini chocolate chips, crushed graham crackers, or flavored syrups—so everyone can customize their own plate.

Storing Strawberry Cheesecake Stuffed Waffles

These waffles are at their absolute best right off the waffle iron, when the edges are crisp and the cheesecake center is warm and creamy. That said, you can absolutely store leftovers for later.

To refrigerate, let the waffles cool completely on a wire rack so steam doesn’t make them soggy. Once cooled, layer them between sheets of parchment paper and place them in an airtight container. Store in the refrigerator for up to 3 days.

To freeze, arrange cooled waffles in a single layer on a baking sheet and freeze until solid. Transfer the frozen waffles to a freezer bag or airtight container, separating layers with parchment. They’ll keep well for up to 2 months.

Reheat refrigerated or frozen waffles in a toaster oven, air fryer, or a 350°F (175°C) oven until heated through and crisp again—avoid the microwave if you can, as it tends to make waffles soft and chewy. Add fresh strawberries and any additional toppings after reheating.

If you have leftover cheesecake filling, store it separately in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before using it as a topping on reheated waffles, toast, pancakes, or fresh fruit.

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Frequently Asked Questions

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries if fresh aren’t available. Thaw them completely and drain off excess liquid before tossing them with sugar. Keep in mind that frozen berries are softer, so the texture will be a bit more saucy and less chunky, but still delicious.

Do I have to use buttermilk in the waffle batter?

Buttermilk is ideal because it adds tang and reacts with the baking soda for a fluffy, tender waffle. If you don’t have any, you can make a quick substitute by mixing milk with a little lemon juice or vinegar and letting it sit for a few minutes. Regular milk works in a pinch, but the waffles may be slightly less tender.

Can I make Strawberry Cheesecake Stuffed Waffles ahead of time?

You can partially prep ahead for easier mornings. Make the cheesecake filling and macerate the strawberries up to a day in advance and store them in the refrigerator. The waffle batter is best made right before cooking, but leftover waffles reheat beautifully in the toaster or oven.

How do I keep the cheesecake filling from leaking out?

The key is to leave a clean border of batter around the edges when you add the filling, then cover it with just enough batter to seal. Avoid overfilling the waffle iron, and make sure your batter is thick rather than runny. If you’re unsure, start with a small test waffle to dial in the right amount.

Can I make these Strawberry Cheesecake Stuffed Waffles a little lighter?

For a slightly lighter version, you can use reduced-fat cream cheese in the filling and swap part of the buttermilk for low-fat milk. You can also top the waffles with extra fresh strawberries and a small drizzle of syrup instead of whipped cream. They’ll still taste rich and satisfying while trimming a bit of heaviness.

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Want More Breakfast Ideas With a Twist?

If these Strawberry Cheesecake Stuffed Waffles are your kind of morning treat, you’ll love exploring more creative breakfast ideas from the site:

• Skillet Breakfast Hash for a hearty, one-pan start to the day packed with potatoes, eggs, and savory add-ins.
• Breakfast Burritos Make-Ahead Morning Meal when you want grab-and-go breakfasts ready in the fridge or freezer.
• Freezer Breakfast Burritos to stock your freezer with quick, satisfying meals for busy mornings.
• Crack Breakfast Casserole for serving a crowd with minimal effort and maximum comfort.

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Save This Pin For Later

📌 Save these Strawberry Cheesecake Stuffed Waffles to your favorite Pinterest breakfast or brunch board so you can come back to them anytime you’re craving something extra special.

Pin them now, then let me know how your waffles turn out. Did you pile on extra strawberries? Add chocolate chips or crushed graham crackers on top? Try a different fruit?

I love hearing how you make these recipes your own. Questions are always welcome too—let’s help each other cook and bake smarter. For even more everyday meal inspiration and sweet treats, be sure to follow Life With Livia on Pinterest for new recipes shared daily.

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