They say necessity is the mother of invention, but in this case it was impatience and laziness. I wanted cheesecake but didn’t want to wait an hour for it to bake in a water bath. And I certainly didn’t want to wait another 2 hours for it to chill. There were a few no-bake options that I’d considered for a quick result, but even that wasn’t fast enough. There were simply too many barriers between me and delicious cheesecake.
I’m not sure how I arrived at this decision, but I found myself pouring cheesecake batter onto the hot irons of my Belgian waffle maker. It didn’t work at first. The recipe was all wrong. The cheesecake stuck to the irons and in the end it was heaped into a delicious mess onto a plate (we ate it of course, because warm cheesecake is irresistible). The formula needed some adjustments to “waffle” correctly. I searched online for help – because surely someone else had tried this – but no! By now the idea for waffled cheesecake had turned into an all-out obsession.
With just a few tweaks – success! I’ve eaten a lot of waffles in my day, but nothing beats warm waffled cheesecake hot off the press. Nothing. I even made you a little video to show you how easy it is.
(Email subscribers click here for the video.)
The recipe I developed makes exactly four Belgian waffles (in the video I’m only making a half-batch). This will generously serve four people. When the waffle is warm, the cheesecake is puffy and light, but after it is chilled it becomes more dense – just like regular cheesecake!
Stack a few waffle quarters together and you’ve basically got yourself a slice of cheesecake. All cheesecake accoutrement are welcome to this waffle party: salted caramel sauce and powdered sugar (pictured), strawberries, whipped cream, lemon curd, chocolate syrup – you name it!
My waffle maker is not fancy. This recipe was tested in a standard household Belgian-style waffle maker (this cheapo version,to be precise). I haven’t tried this recipe in a regular waffle iron, but I feel sure it would work. Belgian waffle makers require more batter per waffle, so using a regular waffle maker would require less batter and yield a greater number of waffles.
Two important notes before you commence the waffling:
- First, the small addition of flour to the batter was soft winter wheat all-purpose flour (I like White Lily). This addition held the cheesecake together well enough without compromising the cheesecake texture. If you can’t find soft winter wheat flour, then use cake flour in its place.
- Second, some waffle irons are prone to over heat the longer they’re in use. My last waffle over-browned a bit, so if yours is prone to do this check it a minute or two before the indicator light goes off (or the buzzer times, or whatever your particular model does to indicate your waffle is done).
- Belgian waffle iron
- 16 ounces cream cheese at room temperature
- 4 eggs at room temperature
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2/3 cup granulated sugar
- 1/2 cup cake flour or soft winter wheat flour such as White Lily
- Pinch of salt
- Cooking spray
- Powdered sugar
- Place the cream cheese and eggs in a large bowl. Beat together with an electric mixer at medium speed until well combined. Add the lemon juice and vanilla extract; mix again briefly to combine.
- Add the sugar, flour and salt. Beat again until combined, about 2 minutes. Let the cheesecake batter rest while your Belgian waffle iron preheats.
- Coat the hot waffle irons with cooking spray (I used olive oil spray because it’s what I had on hand, but a neutral-tasting oil like canola is an even better choice). Pour 1 cup of batter onto the irons and close the waffle maker lid. Let cook until the mixture stops steaming and the indicator light (or timer) indicates the waffle is done. Open the lid and remove the waffle with a fork. The cheesecake will be tender, so you may have to remove the waffle a quarter at a time.
- Top warm waffled cheesecake with powdered sugar and your choice of toppings. I suggest any of these: salted caramel sauce, lemon curd, chocolate syrup, whipped cream, fresh strawberries.
Everything about this is perfection. SO yummy!!
What. Glorious. Wizardry. Did. You. Just. Achieve?!?!?!
Very original and incredibly delicious, I'm sure.
Woah. This is genius. I salute you for your innovations in the kitchen 🙂
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This is so incredibly unique, I can't even imagine what it'd taste like?! Love your creativity and I can't wait to try this. Pinned this recipe!
Pure genius, Heather! I cannot get over how innovative this recipe is. You just amaze me, girl! xo
Genius! I would have eaten the failed recipe too!
Oh my gosh.. This sounds SO good. You're a genious. I was drooling as I read the post and I'm still drooling as I'm writing a comment on your WAFFLES CHEESECAKE! (are you kidding me?!) I need to eat this. :')
Should I still spray my iron with cooking spray even if I don't typically do so for normal waffles?
I would suggest using the spray. It's extra insurance that the batter won't stick. Since the mixture is predominately cream cheese, it could be more prone to stick than other waffle batters.
Thanks for your question!
I love that you dedicated so much effort into making it possible to cook cheesecake in a waffle iron. If I needed motivation to work on in order to eat whatever I want, here it is. I may need a couple extra hours to prepare.
These look mouth waveringly delicious! I can't wait to make this recipe, now I have an excuse to unpack my waffle iron.
I'm dying over this, Heather! And the steam coming up up from the waffle iron is kind of amazing.
Whoa. This is like, a legit milestone of baking. Waffled cheesecake?!!! You seriously broke some sort of glass ceiling of cheesecake with this recipe! So impressed!!!
Do you think I could make the batter the night before, and just remix right before waffling?
What an interesting idea! I never would have thought to do that.
Hi Sarah! I think the mixture should be mixed just before it goes into the waffle iron. I feel like the cream cheese would solidify overnight in the refriterator, and the mixture wouldn't be pourable, even after whipping. You could measure out all the ingredients and have them ready to hand for mixing (mise en place). The batter just takes a few minutes to throw together, provided the cream cheese and eggs are already at room temp (it's okay to set them out overnight) so there's not a lot of work or time that goes into it. I hope this… Read more »
toda una delicia
I've seen frozen cheesecake and frozen waffles, so hoping you think these are freezable? (Because my kids would love these for breakfast but there's no time on a school morning.) TY!
You're a dang genius. That is all.
after reading this write-up, i am sitting here speechless and hungry.
Say WHAT!? This is like, the most awesome thing I have ever seen. Cheesecake+waffles=a dream.
This is so yummy. Waffle Cheescake is jsut so perfect. The salted caramel sauce and powdered sugar mad it even better!
I NEVER KNEW I WAS LOOKING FOR WAFFLEDCHEESECAKE TIL I FOUND WAFFLEDCHEESECAAAAAAAAKE ♪♫
Waffled cheesecake wooow so cool hates off for you,Thanks for sharing this post.
that's dangerously genius. here goes my diet 🙁
This was breakfast this morning. Super easy, and delicious. I subbed in gf flour and xanthan gum, and used my 4inch waffle maker. (Great texture, and no sticking!) Plus strawberries and whipped cream, if course!
(Just mix the cream cheese with the sugar first, then add the eggs – a change that would have been obvious if I hadn't gotten little sleep over waffle excitement.)
I just came across this genius recipe! Can’t wait to make it!
Do you think this could be made using a mini waffle maker?