Stop what you’re doing right now because I’ve just created the Oreo Cheesecake Dessert Waffles of your absolute dreams. I’m not exaggerating when I say this is the best thing I’ve ever made in my waffle iron. While I have a list of the best waffles on the site, this one might just take the crown.
I woke up last Saturday morning craving a massive slice of cheesecake, but I also really wanted that cozy, crispy comfort of a waffle. I usually stick to my make-ahead freezer waffles for busy mornings, but Saturdays are for indulgence. Instead of choosing one, I thought—why not both? I started playing around with my favorite chocolate waffle base and realized that folding crushed Oreos directly into the batter was a total game changer. One bite of that warm, crispy waffle paired with the cool, velvety cheesecake mousse and I knew I had to share this with you guys!
The Secret to Easy Chocolate Waffles Crunch
We’ve all had those sad, soggy waffles that go limp the second you put a topping on them. If you love a classic crunch, you should also check out Granddaddy’s Crispy Southern Buttermilk Waffles. For these easy chocolate waffles, the secret is the cornstarch. By swapping a bit of the flour for cornstarch, we create a batter that fries up shatteringly crisp on the outside while staying light and airy on the inside.
Also, Dutch-processed cocoa powder is non-negotiable here. It gives that signature dark, “black” Oreo color and a smoother chocolate flavor that regular cocoa just can’t match. Trust me on this one!
Master the “Gentle Fold” for Cookies and Cream Waffles
Here’s where a lot of people accidentally mess up making cookies and cream waffles: they whisk the Oreo pieces into the batter. If you do that, the cocoa fats in the cookies will bleed, and your beautiful dark batter will turn into a muddy gray mess.
The trick is the Gentle Fold. Use a rubber spatula and just gently turn the batter over the cookie chunks until they’re just distributed. You want to see those beautiful distinct pops of white cream and dark cookie when you cut into your waffle.
The 3-Ingredient Cheesecake Mousse and Dessert Waffle Toppings
This topping is my go-to for almost everything lately; it is one of my favorite dessert waffle toppings. It’s way lighter than a traditional cheesecake but has all that tangy, sweet flavor we love. The key to success? Room temperature cream cheese. If it’s even a little bit cold, you’ll end up with tiny lumps in your mousse. Whip the cheese and sugar until it’s silky smooth before you start adding that cold heavy cream.
Make It Your Own with Oreo Breakfast Ideas!
I’ve tested this viral dessert recipe so many times, and these Oreo breakfast ideas are just as fun as the original:
- Golden Oreo Version: Use a vanilla waffle base, Golden Oreos, and add rainbow sprinkles for a “Birthday Cake” vibe.
- Peanut Butter Blast: Add 1/4 cup of smooth peanut butter to the cheesecake mousse and use Peanut Butter Oreos. Your family will freak out!
- Minty Fresh: Fold crushed Mint Oreos into the batter for a refreshing “Grasshopper” twist.
Your friends and family are going to be obsessed with these. They look way harder than they actually are, which is my favorite kind of recipe. Stack ‘em high, get your camera ready for that Instagram shot, and enjoy every single bite!
Ultimate Oreo Cheesecake Dessert Waffles
Ingredients
Instructions
In a large bowl, whisk together the flour, cornstarch, cocoa powder, sugar, baking powder, baking soda, and salt until no lumps remain.
In a separate medium bowl, whisk the buttermilk, melted butter, eggs, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients. Use a spatula to fold them together until just combined. Be careful not to overmix—a few small lumps are totally fine!
Gently fold in the chopped Oreo pieces. Stop as soon as they are distributed so you don't turn the batter gray.
Preheat your waffle iron. Once hot, grease lightly and pour about 1/2 to 3/4 cup of batter (depending on your iron size). Cook until crispy, usually 3-5 minutes.
While the waffles cook, make the mousse: Beat the softened cream cheese and powdered sugar until smooth. Slowly stream in the cold heavy cream and whip until stiff peaks form.
Place the cooked waffles on a wire rack for 30 seconds to keep them from getting soggy. Stack them high, add a massive dollop of cheesecake mousse, and top with extra Oreos and chocolate drizzle!