A cheesecake you can have for breakfast? Now this is something I can get on board with.
Imagine how quickly you would bound out of bed if you had one of these in the fridge?
No, I haven’t gone mad and no I am not floating away on a cloud of greed…this cheesecake is packed full of good stuff! I love oats, and they make the perfect base to this cheesecake, giving it a good textured base that isn’t overwhelmingly nutty like lots of cheesecake bases can be. The oats are also a large part of the reason that I can describe this as a breakfast cheesecake. WHICH IT DEFINITELY IS.
The filling is gorgeously creamy and packed full of good fats from the coconut and the cashews and then the added burst of blueberries provides lots of goodness which is just the cherry on the cake. So to speak.
Honestly, invite your friends over for breakfast, and whip this out and you will be officially crowned the breakfast queen. I don’t think there is an official Queen of breakfasts, so the title is up for grabs, and yours for the taking!
They don’t have to know that it’s actually really easy to make. Definitely don’t tell them that. Just wipe your brow and do a little sigh as you flop into your chair and ask someone else to cut you a large slice of breakfast cheesecake. Can you tell that I have done that before?
This breakfast ‘cheesecake’ lasts for a good 4 days in the fridge so you can make it well in advance if you have people coming over, which makes it even more faff free. We love faff free.
Don’t get me wrong though. Whilst I love this for breakfast, it’s also perfect as a pudding to wrap up a delicious dinner party and it’s show-ey enough to celebrate a special occasion.
I hope you love it! Don’t forget to sign up to the blog so you never miss a recipe again!
- 3 cups desiccated coconut
- 8 medjool dates
- ½ cup oats
- 3 tablespoons agave
- 2 tablespoons of water, or almond milk, or coconut mylk!
- 3 cups cashews, soaked over night
- ¼ teaspoon sea salt
- ⅔ cup melted coconut oil
- ½ cup coconut cream
- 1 tbsp melted cacao butter (optional, helps it set nice and firm)
- ½ cup maple syrup
- ½ cup lemon juice
- 1 teaspoon of vanilla extract
- Extra water, if necessary, to achieve a thick but pourable consistency (about ½ cup)
- 2 cups blueberries
- fresh fruit on top: bananas, blueberries and kiwi
- First things first, you need to soak the cashews in water overnight or for three or more hours. Drain them of water and set aside. Slightly annoying that you need a little forward planning, but soaking the cashews is what helps them to soften and is what will give you the gorgeously creamy texture
- Simply pop everything into a food processor and blend. It wants to be the sort of consistency, where when you squish it with your fingers it sort of comes together. If it’s too dry, just add a tablespoon or so more of water, but you don't want to make it too soggy
- Then tip it into the cake pan and put it down firmly with your hands. Make sure it ‘s really squished down and then pop into the fridge to firm up a little while you get on with the filling
- Using a powerful blender, or a food processor, if like me you don’t have a belnder, blend all filling ingredients except for the blueberries, until silky smooth. Stop as needed to scrape it down and get it all mixing well.
- If you find that the mixture is really thick, you can add some water to make it easier blend and pour. ½ a cup should do it, don’t go overboard!
- Now pour about ¼ of the coconut filling into a bowl and set aside.
- Add ¼ of the blueberries to the mixture still in the blender and until it is well blended. Pour this onto the base and then pop the whole thing in the fridge to firm up for about half an hour or so.
- Meanwhile tip the coconut cream you set aside earlier back into the blender and mix with the remaining blueberries. Because this time you are using less coconut cream and more blueberries, the colour will be richer and it should be looking great!
- Once the first layer has set firm enough to touch, pour on this second layer. Leave it to set in the fridge for at least 4 hours (or overnight)
- Then, when ready to serve, top with fresh fruit and serve with a smile.