If you love breakfast and dessert, this blueberry waffle cheesecake is going to be your new favorite. It’s got fluffy waffles, creamy cheesecake, and a sweet blueberry swirl all baked into one incredible treat.
This cheesecake is the kind of recipe that feels a little over-the-top (in the best way), but it’s actually super simple to put together. It’s perfect for brunch, holidays, or when you just want to make something fun and different.
If you’re a fan of breakfast for dessert, check out our other sweet breakfast and brunch treats, like cinnamon roll croissant French toast with maple cream, Nutella walnut rolls, and dark chocolate cherry scones.
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Why You’ll Love This Recipe
- Combines waffles and cheesecake in one dish
- Sweet, creamy, and packed with blueberry flavor
- Perfect for brunch or dessert
- Great for special occasions
- Totally unique and fun to make
Key Ingredients
See the recipe card at the bottom of the post for a full list of ingredients and their exact amounts.
- Cream Cheese: This is the heart of the cheesecake. It gives you that rich, smooth, creamy texture that everything else is built around.
- Sugar: Sweetens both the cheesecake and the blueberry swirl, balancing out the tangy flavors.
- Blueberries: They bring that fresh, fruity pop and a little tartness that cuts through all the richness.
- Lemon Juice: Brightens up the blueberry flavor and keeps it from tasting too heavy or overly sweet.
- Pancake Mix: Pancake mix is an easy, head-start base for the waffle mixture that turns into the fun waffle crust and sides.
- Butter & Heavy Cream: They make the waffles rich, soft on the inside, and slightly crisp on the outside.
Variations
- Berries: Swap the blueberries for your favorite berries.
- Add Chocolate: Add chocolate chips to the cheesecake batter.
- Lemon Blueberry: Add extra lemon zest for a brighter, more pronounced blueberry flavor.
- Mini Cheesecakes: Bake in smaller pans for individual servings.
- Change Up the Waffles: Use flavored waffle mix for all kinds of tasty twists.
- Make It a Brunch Centerpiece: Make this cheesecake the sweet centerpiece to a brunch with savory options, like bacon egg and cheese toaster strudels or mini chicken biscuits with honey butter.
How to Make Blueberry Waffle Cheesecake
Step 1: Beat the cream cheese until smooth. Then mix in the remaining cheesecake ingredients.
Step 2: Bring the blueberry swirl ingredients to a boil. Then, reduce the heat and cook until the mixture is thickened.
Step 3: Whisk the waffle batter ingredients until just combined. Then, cook the waffles according to your waffle maker’s instructions.
Step 4: Line the bottom and sides of your prepared springform pan (or pans, depending on the variation) with waffles, using whole waffles and waffle pieces to cover them completely.
Step 5: Fill the pan(s) with the cheesecake batter. Then add spoonfuls of blueberry filling on top and swirl it in.
Step 6: Bake until set but with a slightly jiggly center. Then remove from the oven, cool for an hour, and refrigerate until fully chilled. Top with whipped cream and enjoy!
Expert Tips
- Soften the Cream Cheeses: Fully soften the cream cheese for a smooth filling.
- Don’t Overmix: Mix your waffle batter until just combined. It will be lumpy, and that’s okay!
- Chill Completely Before Slicing: Chill the cheesecake completely before slicing for even, clean, pretty cuts. At least 3 hours is recommended, but overnight is better.
Blueberry Waffle Cheesecake FAQs
Yes! This dessert is perfect for making ahead since it needs time to chill. Prepare it the day before and refrigerate until ready to serve.
Absolutely. Frozen blueberries work just as well, and there’s no need to thaw them.
No, you can use store-bought waffles to save time. Just make sure they fit well in your pan.
The edges should be set while the center is still slightly jiggly. It will firm up as it cools and chills.
Yes! Strawberries, raspberries, or your other favorite berries make great substitutes. You can even use finely diced apples, peaches, pears, or pineapple.
Yes, you can freeze it without toppings. Wrap tightly in a double layer of plastic wrap and a layer of foil and freeze for up to a month. Thaw in the refrigerator before serving.
Whipped cream, fresh blueberries, or even a drizzle of maple syrup are all great options.
It works as both! It’s sweet and indulgent enough for dessert but fun and unique for brunch as well.
Delicious Pairings for Your Waffle Cheesecake
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Blueberry Waffle Cheesecake
Ingredients
Cheesecake
- 16 ounce cream cheese, room temperature
- 3 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Blueberry Swirl
- 2 cup fresh or frozen blueberries
- ½ cup sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
Waffle Batter
- 3 cups pancake mix
- 1 large egg
- 1 cup cold water
- ½ cup heavy cream
- ¼ cup melted butter
- 1 tablespoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 325°.
Cheesecake
- In a large bowl mix cream cheese until smooth.
- Add eggs, sugar, and vanilla and beat until smooth.
Blueberry Swirl
- In a small saucepot add blueberries, sugar, cornstarch, and sugar. Stir to combine and bring to a boil.
- Reduce heat to medium and cook down until blueberries have burst and thickened. Set aside to cool.
Waffles
- In a medium sized bowl add the pancake mix, egg, cold water, heavy cream, melted butter, vanilla and salt. Whisk until mixture is just combined and slightly lumpy.
- Preheat a waffle maker according to the user’s directions.
- Add waffle batter to the wells, and cook according to the manufacturer’s directions.
- Remove waffles and set aside.
- Spray a 6 and 7 inch springform pan, or one 9 inch springform pan with cooking spray.
- Lay a waffle at the bottom of the spring form pan and fill in any gaps with additional pieces of waffle.
- Arrange waffles up the sides, filling any gaps as well.
- Split cheesecake mixture evenly between the 2 springform pans.
- Add spoonfuls of blueberry filling to the top, and swirl the filling throughout the top of the cheesecake.
- Bake for 35-40 minutes or until set, but slightly jiggly in the center.
- Remove from the oven and cool for an hour before further cooling in the fridge for at least 3 hours or until cold.
- Top with homemade whipped cream and additional blueberries.
Notes
- Soften the Cream Cheeses: Fully soften the cream cheese for a smooth filling.
- Don’t Overmix: Mix your waffle batter until just combined. It will be lumpy, and that’s okay!
- Chill Completely Before Slicing: Chill the cheesecake completely before slicing for even, clean, pretty cuts. At least 3 hours is recommended, but overnight is better.
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