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I've found a fun way to serve cheesecake. The crunchy store-bought "bowls" hold a smooth cream cheese filling that's layered with cherry pie filling. They're a snap to prepare and attractive, too. Blueberry pie filling would be a wonderful alternative.—Janice Greenhalgh, Florence, Kentucky
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 655 calories, 30 g fat (18 g saturated fat), 97 mg cholesterol, 324 mg sodium, 86 g carbohydrate, 1 g fiber, 13 g protein.
Originally published as Cheesecake Waffle Cups in Taste of Home December/January 2005, p53
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Reviewed on Aug. 28, 2011 by quinnka
I put the sweetened condensed milk in the frig for several hours to thicken. Along with the other ingredience it thickened and was great.
Reviewed on Jul. 07, 2011 by sissythomas
Pretty n waffle cups easy to make,mine did not firm up and if not eaten soon waffle cups softened and can collapse.What did I do wrong?
Reviewed on Apr. 06, 2011 by orangefish86
The flavor is great and I love how cute it is. When I made it, I tripled the batch so I had enough. It was awfully runny and I put it in the fridge overnight and it softened the waffle cup on the bottom. When I make this again I am going to add 1/2 tub of whip topping to give it a little more stability in the cup and hopefully it won't get so soggy. But I will make it again!
Reviewed on Apr. 19, 2010 by beltza
I have made these several times because they are quick and soooo...delicious! There are different size waffel bowls. We prefer the smaller ones because they are just the right size/amount.
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