All the good cheesecake eaters of the world!
If you’re open to the idea of cheesecake for breakfast, this has your name written all over it.
And this is Breakfast with a capital B.
It feels a bit weird to call this a cheesecake, cause it has nothing to do with cheese, but, you know what I mean …
As far as I can remember, I’ve always had a sweet tooth. I was 11 years old when I made my first cake. Of course, my mom was watching on the whole process but still. 11 YEARS OLD. I’m pretty sure she still remembers it well too, cause it has been a good two-hours-post-cake-making-clean-up after the mess I created. Sorry mom.
But since I decided to cut on refined sugar I had two options left: either I made really awesome desserts to help with my cravings, or the sugar was back in the game. And, I gotta tell know, I can’t even remember the last time I had a packet of sugar in my kitchen.
So, just stop for a second and think about this: Raw Vanilla and Blueberry Cheesecake. Totally nuts base layer, topped with totally blueberries layer. And it comes out purple ♥
Honestly speaking, the base layer is amazing even on its own. Cut it into small pieces and you will end up with the perfect granola bars.
I mean, look at that.
Close up …
I haven’t been able to afford a good and powerful food processor yet, so this is the smoothest I could achieve with my current one. Anyway, I don’t even mind a bit of a crunchiness along with it.
Ever since I made this cheesecake on Friday evening, my husband has been taking trips to the kitchen every so often, ‘accidently’ opening the fridge (checking if everything is ok and under control in there, you know, just in case), and with no such intentions, ending up grabbing just another bite of the cheesecake. And I thought I had the sweet tooth.
It all started like this.
But, it would be a very sad picture if I showed you how it ended though.