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5 from 4 votes

Blueberry Lemon Cheesecake Waffles

Classic Blueberry Lemon Cheesecake Waffles bursting with blueberries in every bite, served with a creamy cheesecake toping and fresh home-made Blueberry Sauce!
Weight Watchers: 8 SP per waffle incl. toppings
Servings: 10 waffles (depending on the size of your waffle maker)
Calories: 286kcal
Author: Karina - Cafe Delites



  • 2 eggs
  • 1 1/2 cups warm milk (almond, skim, full fat or 2%)
  • 1/3 cup melted butter (reduced fat or light)
  • 1 lemon , juiced (about 1/4 cup fresh lemon juice)
  • 1 teaspoon pure vanilla extract
  • 2 cups plain | all purpose flour
  • 4 tablespoons granulated sugar (white or coconut sugar/s -- can substitute with a natural granulated sweetener that measures 1:1 with sugar)
  • 4 teaspoons baking powder
  • 1 1/2 cups fresh (or frozen) blueberries

Cheesecake Topping:

  • 1 cup (8 oz | 250 g) light cream cheese
  • 4 tablespoons vanilla Greek yogurt (or plain or blueberry flavoured) OR whipping cream if you don't like yoghurt
  • 2 tablespoons granulated sugar or a natural granulated sweetener that measures 1:1 with sugar

Blueberry Sauce:




  • Preheat waffle maker (or iron) according to manufacturers instructions. I use this waffle maker,
  • In a large bowl, beat the eggs. Stir in the milk, butter, lemon juice and vanilla.
  • In a separate bowl, mix together flour, salt, baking powder and sugar. Make a well in the centre of the dry ingredients and pour the milk mixture into the flour mixture. Beat until blended; fold in blueberries.
  • Pour the batter into preheated waffle iron. Cook the waffles until golden and crisp. Top with cheesecake topping and this fresh homemade blueberry sauce. Serve immediately.

Cheesecake Topping:

  • Beat cheesecake ingredients until well combined, smooth and lump free

Blueberry Sauce:


Nutritional calculations are per waffle, including toppings.


Calories: 286kcal | Carbohydrates: 37.2g | Protein: 9.6g | Fat: 5.5g | Saturated Fat: 1.9g | Fiber: 1.2g | Sugar: 14g