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Blueberry Cheesecake Stuffed Protein Waffles

This Blueberry Cheesecake Stuffed Protein Waffle will become a family favorite! Packed with protein & filled with creamy, blueberry goodness!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 Waffle
Calories 572kcal
Author Taylor


For the waffle:

  • 3 Tbsp Oat flour (20g) Gluten free if needed
  • 3 Tbsp Non-GMO Cornstarch (24g)
  • 2 Tbsp Sugar
  • 1 tsp Baking powder
  • Pinch of salt
  • 1/4 Cup Plain, non-fat Greek yogurt
  • 1 Large egg
  • 1 Tbsp Almond milk (or any milk)
  • 1 tsp Avocado oil
  • 1/4 tsp Lemon extract

For the filling:

  • 1/3 Cup Blueberries (thawed, if frozen)
  • 2 Tbsp Whipped cream cheese
  • 2 tsp Sugar


  • Whisk together the flour, cornstarch, sugar, baking powder and salt in a small bowl.
  • In a medium bowl, whisk together the yogurt, egg, milk, oil and extract. Add in the dry ingredients and whisk until combined.
  • Preheat your Wonderffle Cast Iron Stuffed Waffle Maker on medium heat, heating up about 2-3 minutes per side and spraying liberally with cooking spray.
  • Pour just over 1/2 of the batter to cover the griddles. Sprinkle the blueberries on followed by 1 tsp sugar. Then, put the cream cheese on, smoothing out very gently, followed by the remaining sugar.
  • Gently pour over the remaining batter.
  • Cook for 5 minutes, flip and cook another 4-6 minutes until golden brown.
  • Use the tongs to remove the waffle to a plate (If it sticks a little, just use a butter knife to loosen the edges.)


Calories: 572kcal | Carbohydrates: 81g | Protein: 16g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 204mg | Potassium: 698mg | Fiber: 3g | Sugar: 40g | Vitamin A: 656IU | Vitamin C: 5mg | Calcium: 315mg | Iron: 2mg