I had my doubts about raspberry cheesecake waffles. I thought it would be next to impossible to get the cream cheese to stay inside the waffle as it baked. But it sure did, and it was so good.
It’s a little challenging to get everything on the hot plates of your waffle maker quickly, but the result is worth the trouble. The trick is to put slightly less than half the usual batter into each section (for ours, that means a bit less than 1/4 cup of batter per section), then drop glops of the cream cheese frosting on it, and then cover it with more batter. You’ll worry that the bottoms of your waffles will burn, but they won’t.
These waffles turn out crispy on the outside, and cream cheesy on the inside. top with whipped cream if you’d like, but I think they’re enough on their own.
Crispy, gooey, yummy Raspberry Cheesecake Waffles. What more can we say?
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 4 tablespoons butter, melted
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 cup frozen raspberries
- 1/3 cup cream cheese frosting (see link below)
Heat up your waffle iron according to manufacturer’s instructions.
In a medium bowl, whisk the dry ingredients together.
In a large bowl, whisk together the eggs and milk until frothy, then mix in the melted butter and vanilla extract.
Add the raspberries.
Slowly add the flour mixture to wet ingredients, stirring until just combined.
Pour slightly less than half the usual amount of batter into the waffle maker.
Working quickly, use a spoon to drop the cream cheese frosting onto the batter.
Cover the cream cheese with more batter, the same amount as before (slightly less than half the usual amount.
Close the lid and cook until golden, about 6 minutes depending on your waffle iron.