This Blueberry Cheesecake Stuffed Protein Waffle will become a family brunch favorite. It’s packed with protein and filled with creamy, blueberry goodness!
Picture this: you’re desperate for a breakfast treat at the weekend, but you don’t want to compromise the diet you’ve been sticking to. Then, you round the corner to your kitchen, and on the table is a plate stacked high with WAFFLES.
You think, there’s no way these will fit my macros, but think again!
This single-serving blueberry cheesecake stuffed protein waffle recipe is your new high-protein breakfast!
Grab your waffle iron and get ready to make the most delicious, oozing waffles that are loaded with blueberries, Greek yogurt, and whipped cream cheese. Garnish with a drizzle of your favorite nut butter and dig in!
Is a blueberry cheesecake stuffed waffle healthy?
While all sweet treats should be enjoyed in moderation, there are plenty of reasons why this waffle recipe is unlike other waffle recipes. It swaps traditional batter ingredients for protein-packed Greek yogurt and oat flour, and unhealthy toppings like chocolate spread are swapped for a stuffed filling of fresh blueberries and whipped cream cheese.
This recipe isn’t necessarily the healthiest thing you could eat for breakfast, but if you’re after a sweet treat that won’t compromise your high-protein goals for the day, this is the recipe for you.
Are These Waffles High-Protein?
A typical homemade waffle made from a basic flour, milk, and egg batter usually has around two to three grams of protein per waffle (assuming it’s a four or five-inch diameter). However, this waffle recipe has an incredible sixteen grams of protein per waffle!
To make this recipe even higher in protein, you can swap the almond milk for soy milk (which is higher in protein than most other plant-based milks), swap the cream cheese for cottage cheese, or garnish the waffles with a drizzle of peanut butter, almond butter, or extra Greek yogurt.
How To Make Ahead and Store
You can make these waffles ahead and store them in the refrigerator for up to 3 days, just make sure to wrap them in plastic wrap or store them in an airtight container. They also freeze for up to 3 months, just store them in a freezer-safe bag. To separate waffles that have stuck together in the freezer, just slide a butter knife between them and gently rock up and down until they pop apart.
These waffles reheat perfectly in the oven, microwave, or my favorite method: the toaster! Just let them sit for a few minutes as the cheesecake filling will be very, very hot.
Serving Suggestions
I feel like I’m always saying the possibilities are endless, but with this recipe, the possibilities are truly endless!
I love to top these waffles with some Healthy Protein-Powder Cookie Dough and a drizzle of nut butter for the ultimate, decadent high-protein treat. But if that sounds a little too much for you, try these waffles with a scoop of homemade Frozen Yogurt instead.
For a fresh touch, garnish the waffles with a Rainbow Fruit Salad or this Watermelon Fruit Salad. And if you want to up the protein without changing the waffle, try this Peanut Butter Low Carb Smoothie With Almond Milk.
Ingredients
For the waffle:
- 3 tablespoons (20g) oat flour or gluten-free flour if needed
- 3 tablespoons (24g) cornstarch
- 2 tablespoons sugar
- 1 teaspoon baking powder
- Pinch of sea salt
- 1/4 cup plain, non-fat Greek yogurt
- 1 large egg
- 1 tablespoon almond milk or any milk
- 1 teaspoon avocado oil
- 1/4 teaspoon lemon extract
For the filling:
- 1/3 cup fresh blueberries or thawed frozen blueberries
- 2 tablespoons whipped cream cheese
- 2 teaspoons sugar
Instructions
- In a small bowl, whisk together the flour, cornstarch, sugar, baking powder and salt, and set aside.
- In a medium bowl, whisk together the yogurt, egg, milk, oil and extract. Add in the dry ingredients and whisk until combined.
- Preheat your waffle maker on medium heat, and spray liberally with cooking spray.
- Pour just over 1/2 of the batter into the waffle maker. Sprinkle the blueberries on top followed by 1 teaspoon of sugar. Then, put the cream cheese on top, smoothing it out very gently and leaving a 1/2-inch gap around the edges so the waffle batter seals it in, followed by the remaining sugar.
- Gently pour over the remaining batter and cook for 5 minutes. If using a manual waffle iron, flip after 5 minutes and cook for another 4 to 6 minutes until golden brown on both sides.
- Use tongs to remove the waffle from the iron onto a plate (if it sticks a little, just use a butter knife to loosen the edges) and let it sit for a few minutes before enjoying.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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