Cheesecake Waffle Cups
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
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- 4 waffle bowls
- 1 cup cherry pie filling
Reviews
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.