Cheesecake Waffle Cups
Total TimePrep/Total Time: 10 min.
- 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
- 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.
Nutrition Facts1 each: 655 calories, 30g fat (18g saturated fat), 97mg cholesterol, 324mg sodium, 86g carbohydrate (75g sugars, 1g fiber), 13g protein.
Jan 19, 2020
I put filling in graham cracker store bought crust. Let it set in fridge for 24 hrs, then topped with can of fruit topping.
Sep 30, 2012
I made the filling and refrigerated until time to serve. I would actually prefer smaller servings but only found a large waffle cup size.
Aug 28, 2011
I put the sweetened condensed milk in the frig for several hours to thicken. Along with the other ingredience it thickened and was great.
Jul 7, 2011
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?
Apr 6, 2011
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!
Apr 19, 2010
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.