Cheesecake Waffle Cups Recipe
- 1 package (8 ounces) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 1/3 cup lemon juice
- 1 teaspoon McCormick® Pure Vanilla Extract
- 4 waffle bowls
- 1 cup cherry pie filling
- In a small bowl, beat cream cheese until smooth. Gradually beat in milk until smooth. Stir in lemon juice and vanilla. Spoon about 1/3 cup into each waffle bowl; top with 2 tablespoons pie filling. Repeat layers. Yield: 4 servings.
Reviews for Cheesecake Waffle Cups
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"I made the filling and refrigerated until time to serve. I would actually prefer smaller servings but only found a large waffle cup size."
"I put the sweetened condensed milk in the frig for several hours to thicken. Along with the other ingredience it thickened and was great."
"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?"
"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!"
"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."