Cheesecake for Breakfast!
If the Cheesecake Factory and IHOP ever had a baby, it might look something like this:
My dad likes pancakes
And he absolutely loves my Blueberry Pie Pancakes.
So I knew that’s what I wanted to make for him on Fathers’ Day. (Yes, I still make him breakfast on Fathers’ Day. Even though I’m an adult, I’ll always be my father’s child. Therefore, every Fathers’ Day I’m lucky enough to spend with Dad, I’ll treat him to breakfast in bed.) Seeing as this was a special occasion, I didn’t want to make just any old blueberry pancakes…
And so, I created cheesecake-topped Blueberry Pie Pancakes.
This breakfast came together in about ten minutes flat! I even squeezed in an 8-mile run and still got breakfast made before Dad woke up. (I mixed the dry ingredients for the pancakes the night before.)
Cheesecake Sauce
(Also known as “Cinnamon Roll Frosting”)
- 1/4 cup mori-nu silken-firm tofu (50g)
- 3-4 tbsp cream cheese style spread (such as Tofutti non-hydrogenated)
- 1/4 tsp pure vanilla extract
- 2-3 tbsp milk of choice (depending on desired thickness)
- sweetener to taste (such as sugar, stevia, agave, etc.)
- optional: feel free to blend in 1/4 cup berries
Combine all ingredients in your blender or food processor and blend until smooth. I used the Magic Bullet short cup. (If you have a larger food processor, you might want to double the recipe for better blending.) Makes about 2/3 cup. This pretty much tastes like cream cheese frosting in liquid form. You might even try doubling the recipe and maybe even adding a 1/2 cup of fruit and extra milk for a fruit-cheesecake milkshake!
This sauce would also go well on my Healthy Red Velvet Pancakes.
Have you ever been to The Cheesecake Factory?
I’ve actually never eaten at The Cheesecake Factory. And I’ve only been to IHOP once (many years ago). I ordered crepes and excitedly dug into the mound of whipped cream on top… except it wasn’t whipped cream at all; it was sour cream!
I love the Cheesecake Factory. I have tried many of their cheesecakes and my favorite is the white chocolate caramel macadamia with blondie crust! Maybe you can remake this one. Please!!!!!! (It’s on my bucket list to try every flavor! )Well…..we can’t be good all the time!!!
these were really good, thanks for putting up this recipeeeeee. ahhh soo good.
Can I substitute the mori nu tofu with any type of firm tofu?
Very yummy recipe Kate, I loooooove pancakes, but don’t know quite how to cook them just yet, but still they were delicious. I am mostly vegetarian, so your sight is amazing. Thank You
Made this with egg&banana pancakes and it was amazing. And I was craving cheesecake so I made a single serve of it using this recipe but bumping down the milk and bumping up the tofu just a bit. Soooo amazing. You rock.
Is there anything you could replace the tofu and cream cheese with besides dairy (I do not tolerate dairy very well). I love your recipes!
In this luscious recipe, is there any sub for the tofu? I absolutely cannot do soy in any form. Someone may have asked and had this answered, but I haven’t looked thru all of the pages.
Try using more cream cheese. And let us know how it turns out!