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!
Just curious, what’s the benefit of having it be dairy-free? why not us regular milk and cream cheese
I’m a vegan, so I don’t eat those things. So I like to offer alternatives for people who are vegan or or people who would just rather not eat dairy, whatever the reason may be (health, ethics, allergies, etc.).
Mmm, just made this with raspberries so its a really pretty pink color, tastes great! I’m going to drizzle it over your ultimate chocolate fudge pie for valentines day 😉 I can’t wait to put this masterpiece together!
I can’t eat anything with soy because it interfers with some of the medications I take. Any ideas on what I could substitute for the tofu?
Sorry, I don’t know.
I just made the sauce for these and it is so good!!!! I made it without the tofu and I used non-vegan cream cheese. I also did maple syrup (no measurements) and the more I added the better it got! SOOOOOOOO good with your cinnamon bun baked oatmeal (boatmeal)!!!! <3 thanks for sharing all your recipes! Do you make them all up?
LOL yeah. That sauce was just a result of throwing some random ingredients into my magic bullet. I just kept tweaking the amounts until it tasted good :).
I made these for dinner last night and my husband said, “If it’s so easy and cheap to make things that are healthful and taste this good, why is everything in restaurants so crappy?” Sort of a philosophical backhanded compliment for you 🙂
I’ve wondered this for along time but is there any substitute for the tofu?
Whats the nutrition facts for this? Looks extra Yummy!
Wow! I just made this for my Deep-Dish Cinnamon Roll Pie that is in the oven right now and I can’t believe how amazing it is! I was a little nervous being that I don’t use tofu very often, but you really would never know that was the base of this. I used fat free cream cheese, 2 1/2 T unsweetened vanilla almond milk, and 1 1/2 T sugar… perfection. I will have to make more with the rest of my tofu for the Blueberry Pie Pancakes (one of my favorite recipes EVER)!
im confused, where’s the recipe for the pancake?
https://lett-trim.today/2011/06/09/blueberry-pie-pancakes/%3C/a%3E%3C/p%3E
What’s a replacement for mori-nu silken-firm tofu?
maybe beans like navy beans or chickpeas?