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’ll be honest, cheesecake is one of those desserts I just cannot get into!
OMG. Katie, you would freaking LOVE the Cheesecake Factory. Prior to my dairy allergy & going vegan, I was obsessed with one particular cheesecake from there:
GODIVA. CHOCOLATE. CHEESECAKE
Feel free to shed tears of happiness
I enjoy cheesecake, but I’ll admit it’s not my first choice in flavors. But, reading this post, I was inspired to try making a breakfast NOT chocolate or carrot cake-themed. So I made lemon pancakes, with lemon mousse with frozen cassis (black currants). When I eat it at work tomorrow I’ll bring mah camera so I can take purdy pictures. I figure you wouldn’t mind more homage photography of pancakes =D
I used to not like cheesecake, and I still don’t really favor it but in the right recipe I think its wonderful. Its been years since I’ve had one but I got hooked on Dairy Queen Strawberry Cheesequake Blizzards (http://www.dairyqueen.com/us-en/eats-and-treats/menu/treats/blizzard/) – so tasty but so not healthy, and so worthy or a healthified makeover.
Cheesecake…not my fav…I am a chocolate chip cookie kinda gal…well, brownies too…mmm…I don’t know…I guess cheesecake is not high priority…but I do like the sounds of your healthy version!
I have been to the Cheesecake Factory a few times in the past..not in recent years though…
Photo of you and your dad in the previous post is adorable…you look gorgeous!
Have a fantastic day!! 🙂
Oh man. You really know how to make food Katie!!! 😀
Do you recommend vanilla or original non-dairy milk? I know sometimes it’s better to use one or the other.
Doesn’t matter in this case. I used unsweetened almond breeze, but really anything will work :).
Hi! I’m in love with your desserts and am excited to try them as soon I finish this 10 Day Juice Fast I’m on! I’m mostly vegan but can’t do soy. Can I substitute anything for the soy in this icing?
Sorry, I’m not really sure… maybe some SoDelicious vegan Greek yogurt? It won’t be as thick… so maybe add a little arrowroot or cornstarch or xantham gum if you’d rather have it thicker?
Just made these oh sooo good they didn’t taste like a healthy pancake just delicious definitely a regular for weekend breakfasts
I made these last week. They were so thick and fluffy! I did a dance of joy while making them(I eat and cook)! I multiplied the recipe for my family to 5. We are no where near as skinny as you, so I will have to multiply it a bit more. My husband actually LOVED the cheesecake sauce. He insists it should be called vanilla ice cream sauce. I didn’t tell anyone what was in any of it till they ate some. “Oh, by the way, it is all vegan. The sauce? Yeah, it has tofu in it.” We had this for dinner, so sausage and bacon added to the plate to keep my carnivores happy. I have major desire to be a vegetarian, but I feel less meat in our diets would be a great thing. I am lactose intolerant, so there being no dairy in the recipes helps me immensely. I know that I will not need to alter anything else to make it taste like it should lol. Thank you soooooo much! I will be trying your sugar cookie oatmeal next, but with vanilla chai instead of the sugar cookie tea.
Thank you chocolate covered skinny minny Katie!
Kat Creamer
Awww this made me smile so much! 🙂 🙂