Good morning cream cheese stuffed waffles! This delicious stack of stuffed waffles is made with our go-to waffle recipe and a yummy cream cheese filling topped with a homemade berry compote.
Stuffed Waffle Recipe
Looking to up the ante on your morning waffles? Try our cream cheese stuffed waffles made with a sweet and pillowy cream cheese stuffing.
We’re taking our classic waffles recipe and serving it with the cream cheese filling and an easy homemade berry sauce that comes together in less than 30 minutes!
Why you’ll love it!
- Sweet breakfast idea
- Easy to freeze
- Flour: we used all-purpose flour for this recipe, but are confident that white whole wheat would work too.
- Sugar: classic white sugar sweetens these waffles up just a bit.
- Milk: any kind of milk is fine.
- Eggs: eggs add make these fluffy and help bind the batter together.
- Butter: butter keeps these nice and moist.
Cream Cheese Filling
- Cream cheese: we recommend using full-fat cream cheese.
- Powdered sugar: powdered sugar makes it sweet and creamy.
- Raspberries & blueberries: we used fresh raspberries and blueberries, but frozen works too. You can also sub in strawberries if you wish.
- Corn starch: corn starch is what helps thicken the sauce.
How to Make Stuffed Waffles
- Make waffle batter: combine all ingredients for the waffles in a large bowl. Set aside.
- Make the cream cheese filling: in a small bowl, mix together the cream cheese and powdered sugar. Set aside.
- Make the compote: add berries to a small pot and heat over medium/high. Use a spoon to smash up the berries to help release some of the juices. Cook for 4-5 minutes. Once the berries have turned into a sauce, whisk in the cornstarch and cook for an additional 2 minutes until the mixture is thickened. Set aside.
- Cook waffles: Pur in ¼ cup of the waffle batter into the waffle iron. Then, squeeze 1-2 tablespoons of the cream cheese mixture over the top of the batter in a circle. Pour another ¼ cup of the waffle batter on top of the cream cheese and close the waffle iron. Cook for about 4-5 minutes.
- Serve: serve the waffles with the berry topping and maple syrup.
While we’re giving an easy recipe for berry compote, you can really top your waffles with anything your heart desires. Here are some ideas!
- Nut butter
- Maple syrup
- Fresh fruit
Store leftover waffles in an airtight container or gallon-size plastic bag in the fridge for up to 3 days.
Let waffles cool completely and do not top them with the compote. Wrap each waffle tightly with a piece of tin foil and freeze for up to 3 months.
Cream Cheese Stuffed Waffles
Cream Cheese Filling
- 8 oz. cream cheese softened
- ½ cup powdered sugar
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 1 teaspoon cornstarch
- First, combine the flour, sugar, baking powder, and salt into a large bowl. Mix to combine. Next, add the milk, eggs, and melted butter to the dry ingredients and mix until combined. Set aside.
- Add the cream cheese and powdered sugar to a small bowl. Using a hand mixer blend together until combined. Place in a piping bag or plastic baggie and cut the tip off one end.
- Turn the waffle iron on to the suggested setting (ours was set to high heat for waffles). Spray with cooking spray.
- Pour ¼ cup of the waffle batter into the waffle iron. Then, squeeze 1-2 tablespoons of the cream cheese mixture over the top of the batter in a circle. Pour another ¼ cup of the waffle batter on top of the cream cheese and close the waffle iron. Cook for about 4-5 minutes.
- Heat a small pot over medium/high heat. Add the raspberries and blueberries. Using a spoon smash up the berries to help release some of the juices. Cook for 4-5 minutes.
- When the berries have turned into a sauce, whisk in the cornstarch and cook for an additional 2 minutes until the mixture is thickened.
- Serve the waffles with the berry sauce.
Tips & Notes
- We used a 7-inch waffle iron.
- The berry sauce is optional, you can always skip making the berry sauce and serve with maple syrup.