Strawberry Cheesecake Breakfast Bowl
If I could start every day with desert, I would. More specifically, with cheesecake. I’ve eaten some amazing cheese-free cheesecakes in my years of being vegan. Cheesecake wins every time. So if I can have cheesecake in a breakfast bowl and remain fuelled for a busy morning, I will.
Cheesecake? For breakfast!?
Disclaimer- this isn’t totally like cheesecake. Whilst cheesecake tastes great, it isn’t exactly the healthiest! This cheesecake bowl is far healthier, packed with protein, low in sugar, and filled with fibre to make the perfect balanced breakfast.
I opted for a less set ‘cheese’ mix, as this required less ingredients and prep time, making this much more accessible for busy people. After spending the night in the fridge, the consistency is soft and whipped, and super creamy. However, it still tastes just like cheesecake.
The base is super easy to whizz up from oats, dates and walnuts. You can blend into a solid mix and press it into the bottom of your bowl like a cheesecake base, but I like to leave it a bit crumbly and sprinkle it on top. It tastes just like cheesecake base, but has only natural sugars, and plenty of protein and fibre!
Strawberry season is finally upon us, so it seemed a no brainer to go with strawberry flavour. Chop up some fresh strawberries to garnish and you’re ready to go.
The components of this bowl can be prepped in advance, and then it’s super easy to throw them together into a bowl or travel container in the morning.
What makes it so thick and creamy?
The cheesecake mixture is made super thick and creamy with a blend of silken tofu and coconut milk. The canned coconut milk loosens up the tofu enough to blend into creamy strawberry goodness, but also helps to firm the whole thing up in the fridge. Thick and creamy enough to eat by the spoonful!
Is this breakfast bowl healthy?
Yes! Not only is the strawberry mixture filled with protein and healthy fats from tofu and coconut milk, seasonal strawberries are high in vitamin c, manganese, folate and potassium, as well as being rich in antioxidants.
The ‘base’ mixture has only natural sugars from dates, and plenty of protein and fibre! Walnuts provide healthy omega-3 fats, as well as plenty of fibre, vitamins and minerals. Oats are a gluten-free whole grain, high in soluble fibres which keep you feeling fuller for longer. All in all, the perfect healthy breakfast!
How to make a strawberry cheesecake breakfast bowl!
The only equipment you’ll need for this recipe is a blender or food processor. Start by making the cheesecake base mixture. To do this, simply add the dates, oats and walnuts to the food processor and blend (tip- if your dates are a little bit dry, soak them in some warm water for a couple of hours beforehand). You can stop the blending when it turns crumbly, or wait for it to form into a ball- I like to leave it crumbly.
Give the food processor a quick wipe out, then add the tofu, coconut milk, agave nectar, and vanilla. Blend until smooth and combined, then add in the roughly chopped strawberries. Blend on high until the mixture is completely smooth.
For extra topping, you can pre-slice some fresh strawberries too. Transfer all of the components to the fridge in airtight containers. In the morning, spoon a quarter of the strawberry mixture into a bowl, jar, or travel container, top with a quarter of the base mixture, and a few sliced strawberries. The components will make enough for 4 people, or for 4 days breakfast! A great option for a quick grab-and-go Monday to Thursday.
Can I freeze the cheesecake mixture?
Sadly, the tofu mixture doesn’t freeze so well for making a breakfast bowl. However, a magical freezer tip for this mix is to pour it into ice lolly moulds. Lo and behold, high protein, super healthy and filling ice lollies! Try it, it’s delicious. Alternatively, freeze the mix in an ice cube tray, and blend in a high speed blender with a spot of dairy free milk for a delicious cold smoothie!
Want some more awesome breakfast recipes?
- Try this fluffy vegan breakfast frittata.
- Whip up a big batch of nutty quinoa granola or spiced pear granola.
- For something different, give tahini toast a go!
- Or for a quick grab-and-go, make some cashew coconut snack bars or peanut butter bliss balls.
Strawberry Cheesecake Breakfast Bowl
For the base
- 80 g pitted dates
- 80 g walnuts
- 80 g rolled oats
For the 'cheese' mix
- 1 pack silken tofu ~350g
- 400 ml can coconut milk
- 1 tsp vanilla extract
- 1 tbsp agave nectar (or sub maple syrup)
- 350 g strawberries tops removed
- 100 g strawberries sliced
- Add the dates, walnuts and oats to the food processor. Process on high until the mixture turns crumbly.
- Quickly rinse out the food processor, then add the tofu, coconut cream, vanilla and agave syrup. Process until smooth.
- Add the strawberries, then continue to process on high until the mixture is completely smooth.
- Refrigerate the mixture overnight.
- To serve in the morning, add a quarter of the base and the 'cheese' mixture to a bowl or travel container, and top with 25g sliced strawberries.
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2 thoughts on “Strawberry Cheesecake Breakfast Bowl”
While this recipe wasn’t anything remotely close to a cheesecake flavor or texture, it was a deliciously creamy and healthy breakfast treat. I added a splash of lemon juice and a pinch of salt to cut the sweetness a bit and maybe get closer to that cheesecake flavor, but it still tastes more like a strawberry yogurt drink. Incredibly delicious and I will make it again regularly, just not what I was expecting given the cheesecake name.
Hey Lyndsey, thank you so much for the feedback. I’m in the process of going back and amending some of my older recipes, so I’ll definitely consider a name change for this one!