Blueberry Lemon Cheesecake Belgian Waffles
Fluffy Belgian waffles bursting with fresh blueberries and a hint of lemon, topped with a creamy cheesecake spread and a rich homemade blueberry sauce.
- Prep10 min
- Cook10 min
- Total20 min
- DifficultyEasy
- Servings10
These waffles combine the bright flavors of lemon and blueberry with a luscious cheesecake topping that takes breakfast to the next level.
The batter comes together quickly, and the blueberry sauce can be made ahead – perfect for a special weekend brunch or a sweet morning treat.
Ingredients
Servings
Waffles
Cheesecake Topping
Converted amounts are rounded.
Method
- Preheat the waffle iron according to the manufacturer's instructions.
- In a large bowl, beat the eggs. Stir in the warm milk, melted butter, lemon juice and vanilla until combined.
- In a separate bowl, whisk together the flour, baking powder and sugar. Make a well in the center, pour in the wet mixture and stir just until blended. Gently fold in the blueberries.
- Pour the batter onto the preheated waffle iron and cook until golden and crisp.
- Meanwhile, prepare the cheesecake topping: in a medium bowl, beat the cream cheese, vanilla yogurt and sugar until smooth and lump-free.
- Serve the waffles immediately, topped with the cheesecake cream and your favorite homemade blueberry sauce.
💡 Tips
- If using frozen blueberries, do not thaw them – add directly to the batter to avoid discoloration.
- For extra lemony flavor, add 1 teaspoon of lemon zest to the dry ingredients.
- The blueberry sauce can be made ahead and stored in the refrigerator for up to 3 days.
Inspired by a recipe from Cafe Delites