These blueberry cheesecake waffles are really the best I’ve ever tried. I’ve been making them for over 20 years (my grandma taught me when I was a little girl) and each time I do, I get rave reviews.
The blueberries are deliciously sweet, the lemon juice adds a tiny bit of tartness, the cream cheese smooths out the dish with it’s creaminess, and the waffle ads heartiness to every bite.
Not the hugest fan of blueberries? Check out my Strawberry Cheesecake Waffle recipe here.
They take 10-15 minutes from start to finish (especially if you use the pancake mix as indicated in the recipe).
Serves 3-4
Doubled recipe base available here.
Ingredients:
1 to 2 Cups Pancake mix (Start with 1 1/2 and add until you get the desired consistency).
3/4 Cup Water
1/3 Cup Vegetable Oil
2 Eggs
1 Can sweetened and condensed milk -Eagle brand! (very important) as I have tried a store brand and it was too runny. If you only have a store brand you can use it, you will just need to add about 3-4 oz of additional cream cheese to get the right consistency.
1- 8 oz package cream cheese
Juice of one large lemon (or 2 medium-small lemons) or 1 1/4 Tablespoon
1/3 can Blueberry pie filling
Pam/cooking spray
Directions:
1. Start waffle iron
2. Blend the pancake mix, water, eggs, and oil in the blender on a low mix setting for about 30 seconds or until just mixed. Do not over mix. Add more pancake mix if the mixture is too runny. It should be the consistency of drinkable yogurt. Once the iron is preheated, pour the mixture in (spraying with Pam first).
3. While the waffles are cooking heat the unwrapped cream cheese for 30 seconds in the microwave, juice the lemon, and open the sweetened condensed milk. Mix all 3 ingredients together in a medium sized bowl with a hand mixer or like.
4. When the waffles are done, top with cheesecake topping and add blueberries on top. For those who like rich and sweet add more topping, for those who do not like rich things spread both toppings very thin.
Enjoy!
This is a very filling breakfast. People who can normally eat 2-3 waffles can usually only eat one or two of these. Also, the cheesecake topping does keep quite well in the fridge for a few days as does the pie filling so if you get full fast you can save them for left overs as well!
- 1 to 2 Cups Pancake mix (Start with 1½ and add until you get the desired consistency).
- ¾ Cup Water
- ⅓ Cup Vegetable Oil
- 2 Eggs
- 1 Can sweetened and condensed milk -Eagle brand! (very important) as I have tried a store brand and it was too runny. If you only have a store brand you can use it, you will just need to add about 3-4 oz of additional cream cheese to get the right consistency.
- 1- 8 oz package cream cheese
- Juice of one large lemon (or 2 medium-small lemons) or 1¼ Tablespoon
- ⅓ can Blueberry pie filling
- Start waffle iron
- Blend the pancake mix, water, eggs, and oil in the blender on a low mix setting for about 30 seconds or until just mixed. Do not over mix. Add more pancake mix if the mixture is too runny. It should be the consistency of drinkable yogurt. Once the iron is preheated, pour the mixture in (spraying with Pam first).
- While the waffles are cooking heat the unwrapped cream cheese for 30 seconds in the microwave, juice the lemon, and open the sweetened condensed milk. Mix all 3 ingredients together in a medium sized bowl with a hand mixer or like.
- When the waffles are done, top with cheesecake topping and add blueberries on top. For those who like rich and sweet add more topping, for those who do not like rich things spread both toppings very thin.
- Enjoy!
- Store remaining topping in fridge.
Check out the similar yet slightly different Strawberry Cheesecake Waffle Recipe here.
How to make this recipe for less? Watch for sales and coupons. You could also make the waffles from scratch. We usually only have this meal when cream cheese, sweetened condensed milk, and pie fillings are on sale.
Please subscribe for other great recipes and ‘living rich tips’ or follow me on Pinterest.
