4 Serving
Breakfast
Lemon-Blueberry Cheesecake Toasts
These loaded toasts are part lemon-poppy seed muffin, part blueberry cheesecake, and all delicious.
Cook Time
4 Servings | 05 min
Nutrition (per serving)
CALORIES
210
FAT
5g
CARBOHYDRATES
35g
PROTEIN
4g
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INGREDIENTS
- 4 oz vegan cream cheese
- 2 tbsp maple syrup (divided)
- 1 lemon, zested (divided)
- 4 slices sourdough bread
- 1/4 cup dried blueberries
- 1 tsp poppy seeds
- Salt
Allergens: soy, wheat
Tools: [***]
Cook Time
4 Servings | 05 min
Nutrition (per serving)
CALORIES
210
FAT
5g
CARBOHYDRATES
35g
PROTEIN
4g
Get Recipes Delivered
INSTRUCTIONS
1
Make the cheesecake spread
Whisk together cream cheese, just half the maple, just half the lemon zest, and a pinch of salt in small bowl.
2
Assemble the toasts and serve
Toast sourdough. Divide cream cheese spread between sourdough and drizzle with remaining maple. Sprinkle with blueberries, remaining lemon zest, and as many poppy seeds as you'd like.
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