Cheesecake for breakfast

Yesterday was a great day. How could it not have been when it started with cheesecake? Yes… I had cheesecake for breakfast. Don’t judge. When you see the fabulous ingredients to this raw cheesecake, you will understand. It is a delicious, nutritional powerhouse. In breakfast form:

I added 1 cup of plain greek yogurt to a bowl and topped with a small piece of whole grain blueberry almond bread (recipe to come!) and the filling from a slice of raw blueberry cheesecake. DELISH.

I’m not very familiar with raw cooking, I mean…. raw preparing? But making this cheesecake was so simple! It is basically a matter of blending things together and layering them in a dish and refrigerating.


It never would have occurred to me to make raw blueberry cheesecake if Dorry hadn’t given me a special request for it! Thanks, Dorry! If y’all ever have a recipe request, PLEASE let me know. I always need inspiration!

Raw Blueberry Cheesecake

truly delectable.

Recipe: Makes 1 mini pie (2-4 servings)

For a full sized pie, triple the recipe.

For the crust – 

2 1/2 dates

1/2 cup almond flour

dash salt

For the filling – 

1/2 cup blueberries (if you are semi-local, I highly recommend Rhythm and Blueberries. They are simply the freshest, juiciest berries I have ever laid my paws on)

1/2 cup cashews

1 tbsp coconut oil, liquid

1/2 tsp lemon juice

1/4 tsp vanilla extract

1 tbsp NuNaturals baking blend stevia (or 1 tbsp sugar/1 tbsp honey/4 drops stevia)

pinch salt

if needed to blend, 1 tbsp date water


Place the cashews in a bowl and the dates in another bowl, and cover with warm water. Let soak for at least 2 hours. Drain the cashews. Save the date water.

Pit the dates and add to a bowl with the almond flour and salts. Use your hands to combine the almond flour and dates until you have a paste. Alternatively, you can use a food processor (but I dont have one). Press the mixture into the bottom of a small pyrex container (or pie dish if you are tripling the recipe). Store in the fridge.

Combine the blueberries, drained cashews, salt, stevia, coconut oil, lemon juice, and vanilla extract in a blender and blend until smooth. If it is extremely thick, add 1 tbsp of the leftover date water. Taste it to make any minor adjustments (like adding more sweetener, cashews, or perhaps a spice like cinnamon, if desired). Pour and scrape with a spatula the filling on top of the pie crust. Let sit in the fridge or freezer before serving to thicken. If you freeze it, let it thaw a bit before serving. Enjoy!

warning: the filling is seriously addictive

I also received a package from the UK in the mail yesterday. At first, I was a bit confused and even a little bit worried. As I opened the seal, I remembered the UK-USA blogger swap I participated in! Jemma from Celery and Cupcakes hosted the swap this month and I got paired with Jasriana from Almost Over Now. I sent her over some of my favorite bars and she did the same plus two beautiful handmade paintings of owls. Now I know why she asked me my favorite animal. 🙂

look at that loot! 

the paintings are gorgeous

Thank you Jasriana and Jemma! The swap was so much fun! Id love to do it again.

32 thoughts on “Cheesecake for breakfast

  1. now i most definatly need to try this. 🙂 why thank you dear..i have a whole boat load of blubs in my fridge..all i need is some cashews…
    oh, can i make my own almond flour??

  2. somehow I have a feeling if (er..WHEN!) I make this, it won’t be limited to breakfast. Cheesecake for lunch and dinner are acceptable as well, right? righttttttt??

    enjoy the swaggie, girl!

  3. mmm! That “cheesecake” looks SO good! I like having “cheesecake” for breakfast, too in the form of a smoothie. Cottage cheese+almond milk+ frozen fruit+ vanilla extract= sipable cheesecake! 😛

  4. Oh my goodness, I love you more than ever before! I cannot wait to make this. It looks amazing and I have almost all of those ingredients. Just need to pick up some fresh organic blueberries and cashews. So delicious!! I want some right now.

    1. Yay! I hope you enjoy it! I certainly did. The filling is so hard to stop eating…I cheated a tad and used roasted salted cashews (but still soaked them) because I had so many… But thats okay ;)

  5. That cheesecake looks to die for: I’m always astounded by the innovation and creativity that many people display with raw recipes, particularly ‘dessert’ – type creations.

    So relived that your package finally arrived. I was beginning to wonder if it had been lost somewhere over the Atlantic!


  6. I’m not too familiar with preparing raw food either, but this cheesecake looks phenomenal! I have all of the ingredients on hand too! Mmmmm….

  7. You are fabulous, Lauren! I need to try this.. but with strawberries! As shocking as it sounds I’m not the biggest fan of blueberry cheesecake. Poo, I know.

  8. Smile. I want to swap! How much fun! And I want to make this cheesecake. One of my good friends eats primarily raw foods, and I’ve been wanting to try. Thank you for sharing yet another tasty treat. This was a lovely way to end my week. I hope you have a beautiful weekend and a happy 4th of July!

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