Blueberry Cheesecake Waffle Cake
Recipe type: Dessert
A delicious waffle and cheesecake hybrid. Meet the Blueberry Waffle Cheesecake.
  • Waffles
  • 250g plain flour
  • Pinch of salt
  • 4 tsps baking powder
  • 2 eggs
  • 350g whole milk
  • 75 butter (melted)
  • 1 tsp vanilla essence
  • Cheesecake Filling
  • 500g of Philadelphia Cream Cheese
  • 250g Double Cream
  • 80g Icing Sugar
  • Tsp of Vanilla Essence
  • 150g of blueberries (fresh or frozen)
  • Blueberry Sauce
  • 150g of blueberries (fresh or frozen)
  • 60g water
  • 50g granulated sugar
  • 1 tablespoons fresh lemon juice
  • 1 tablespoon cornstarch, mixed with 1 tablespoon of cold water
  1. To make the cheesecake filling, beat the cream cheese with the icing sugar until well combined. Add the double cream and vanilla essence and mix until soft peaks form. Gently stir in the blueberries into the cheesecake mix. Set aside.
  2. To make the waffles, combine dry ingredients ( flour, sugar, salt and baking powder) in a large mixing bowl. Preheat waffle iron.
  3. In a separate bowl lightly beat the eggs then stir in the milk, butter and vanilla. Pour this mixture into the flour mixture and whisk well until well combined with no lumps.
  4. Spray some oil onto each side of the waffle iron. Ladle the batter into the waffle iron and close. Cook the waffles until slightly golden and crisp. Set aside.
  5. To make the blueberry sauce. Combine the blueberries, water, sugar and lemon juice in a saucepan. Gently bring to boil, stirring frequently.
  6. In a separate bowl, whisk the corn flour with one tablespoon of cold water and add into the blueberry mixture. Simmer gently for a few minutes until the mixture starts to thicken. Remove from heat.
  7. Place one waffle on a plate and top with a layer of blueberry cheesecake. Add another waffle. Repeat this process until all waffles are used up. To serve, pour over warm blueberry sauce. Using an ice cream scoop, place the final spoonful of cheesecake on top of the waffle cake.
Recipe by Lisa Eats World at