Raspberry Cheesecake Waffles

Name: Raspberry Cheesecake Waffles With Compote
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 lb fresh raspberries, divided; 1/2 lemon, juiced; 3 tbsp honey; 1 large egg; 2 tbsp granulated sugar; 1/4 cup unsalted butter, melted; 1 cup milk; 1 cup all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1 tsp vanilla extract, divided; 8 oz cream cheese, softened; 1 cup powdered sugar; lemon zest, for garnish

Raspberry Cheesecake Waffles combine fluffy, tender waffles with sweet cream cheese frosting and tangy-sweet raspberry compote. This dessert-forward breakfast delivers cheesecake flavor without the baking time.

🌍American 🏷️Waffles 🏷️Raspberry 🏷️Cheesecake 🏷️Cream cheese frosting Breakfast

🏷️

🏷️Brunch

-0:00

tinekeyoungeronTikTok

Total

45 min

Servings

1

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by tinekeyounger

-0:00

tinekeyoungeronTikTok

Ingredients

1 lb fresh raspberries, divided
1/2 lemon, juiced
3 tbsp honey
1 large egg
2 tbsp granulated sugar
1/4 cup unsalted butter, melted
1 cup milk
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract, divided
8 oz cream cheese, softened
1 cup powdered sugar
lemon zest, for garnishoptional

14 Ingredients

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Instructions

1
To make the raspberry compote, combine about a pound of raspberries, the juice of half a lemon, and honey in a small saucepan.
2
Place the saucepan on the stove over medium heat and let it cook down for about 20 minutes, stirring occasionally.
3
While the compote cooks, prepare the waffle batter. In a large bowl, whisk together the egg and granulated sugar.
4
Whisk in the melted butter, followed by the milk.
5
Add the all-purpose flour, baking powder, and salt to the wet ingredients. Whisk until just combined, then stir in about half a teaspoon of vanilla extract.
6
Preheat a waffle iron. Pour the batter into the hot iron and cook according to the manufacturer's instructions until golden and crisp. Repeat with the remaining batter.
7
To make the cream cheese frosting, add the softened cream cheese to the bowl of a stand mixer and beat until smooth.
8
Gradually add the powdered sugar and the remaining vanilla extract, mixing until the frosting is light and fluffy.
9
To assemble, place one waffle on a plate. Spread a layer of cream cheese frosting, then top with the raspberry compote.
10
Place another waffle on top, and repeat with another layer of frosting and compote. Garnish with fresh raspberries and a sprinkle of lemon zest before serving.

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Tips & Notes

Pro tips

Separate the egg before mixing; fold the beaten white into the batter last to maximize fluffiness and lift.
Crush some raspberries as the compote simmers to release juice and thicken naturally—aim for a chunky-jammy texture in 8–10 minutes.
Let the compote cool to room temperature before spreading on waffles to avoid melting the cream cheese frosting.
Preheat the waffle iron for 3–5 minutes and test with a small amount of batter first; the waffle is done when steam stops releasing and the exterior is golden-brown and crisp.

Substitutions

Fresh raspberries → frozen raspberries (thaw and drain well to avoid watery compote)
Honey → maple syrup or granulated sugar (adjust quantity to taste in compote)
All-purpose flour → cake flour (use slightly less for extra tenderness)

Storage & make-ahead

Store unfrosted cooled waffles in an airtight container for up to 2 days, or freeze for up to 2 months. Reheat in a toaster oven at 350°F. Compote keeps refrigerated for 5 days.