Triple Berry Honey Yogurt Breakfast Cheesecakes
Cheesecake for breakfast? Absolutely- when it’s made with Greek yogurt, sweetened with honey, cradled in a granola crust, and topped with fresh berries!
I’m about to drop a bomb, so get ready. YOU CAN HAVE CHEESECAKE FOR BREAKFAST.
I know. Sounds crazy right? But trust me, it’s totally allowed.
These breakfast cheesecakes are made with Greek yogurt, which we all know is super low in fat and high in protein. And they’re sweetened with nothing but pure, natural honey. The crust is granola: gently cinnamon-spiced and loaded with whole grain oats. And just look at that topping! It doesn’t get any better than fresh summer berries.
You can actually feel good about eating cheesecake for breakfast!
And feel good about feeding breakfast cheesecakes to your family too, because not only are they made with healthy, wholesome ingredients, but they make an awesome grab and go morning meal or snack. If your family is anything like mine, mornings can be crazy with everyone going off in different directions. Sometimes we barely have time for a decent meal. But you can make these sweet little minis ahead of time, and they’ll chill out in your fridge for just those kinds of moments.
On your next Target run, grab a tub of Dannon Oikos Greek Yogurt for this recipe. It’s really thick and creamy, with just the right amount of tang to make your breakfast cheesecakes really shine.
And while you’re at it, try a jar of Smucker’s Fruit and Honey Spreads. You can use this special Cartwheel offer!
I used the Triple Berry flavor to top my breakfast cheesecakes, but really any flavor would make a perfect accent. They’re made with ripened fruit that’s naturally sweetened with honey, so these spreads are a lovely compliment to the sweet and floral honey flavors in the granola crust and yogurt cheesecake filling.
Here’s hoping your family will enjoy these breakfast cheesecakes as much as mine does!
More great cheesecake recipes on my “Cheesecake Recipes” Pinterest board!
Triple Berry Honey Yogurt Breakfast Cheesecakes
For the crust
- 1 cup (81 g) old-fashioned oats
- 2 tablespoons light brown sugar,, loosely packed
- 2 tablespoons honey
- 1 tablespoon oil
- 1/4 teaspoon (0.25 teaspoon) ground cinnamon
- pinch of kosher salt
For the filling
- 6 ounces (170.1 g) cream cheese, (the kind in a brick)
- 3/4 cup (177.44 g) Dannon Oikos Plain Greek Nonfat Yogurt
- 1/3 cup (113 g) honey
- 1 tablespoon cornstarch
- pinch kosher salt
- 2 large eggs
- 2 teaspoons fresh lemon juice
- 1/4 cup (85 g) Smucker's Fruit & Honey Triple Berry Fruit Spread
- fresh raspberries, blueberries, and blackberries
To make the crust:
- Preheat the oven to 350 degrees F and lightly mist a mini cheesecake pan with non-stick spray.
- Place all of the crust ingredients in a small bowl and stir to combine.
- Divide the mixture equally between all 12 wells of the pan, pressing the crust down flat.
- Bake for 10 minutes, then top with filling.
To make the filling:
- Turn the oven temperature down to 275 degrees F.
- Place the cream cheese, Dannon Oikos Plain Greek Nonfat Yogurt, honey, cornstarch, and salt in a large mixing bowl, and whip on medium speed with the whisk attachment.
- Add the eggs, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition.
- Stir in the lemon juice, and divide the mixture equally between all 12 wells of the pan.
- Bake for 22 to 28 minutes, or until the sides of the mini cheesecakes are set, but the centers are still slightly jiggly.
- Cool completely at room temperature, then chill in the refrigerator for 2 hours before unmolding.
- Top each mini cheesecake with about a teaspoon of Smucker’s Fruit & Honey Triple Berry Fruit Spread, and garnish with fresh raspberries, blueberries, and blackberries.
Hey! I’m wondering if I would be able to make these in a mini muffin tin instead of the cheesecake pan. I think that would probably work if I put a round of parchment paper in the bottom. What do you think?
I think it would probably work, just be aware that the yield may be slightly different and the bake time may need to be adjusted. Good luck!
Hi! So I’m wondering the exact pan you used. I bought https://www.amazon.com/Norpro-Nonstick-Cheesecake-Handles-count/dp/B0006IW02M/ref=sr_1_5?keywords=mini+cheesecake+pan&linkCode=sl2&linkId=6462e3014340f6d21a7358e4a804638c&qid=1570285769&sr=8-5
I had 1/2 cup of filling left and I filled each cavity to the top so I’m wondering what happened there.
Looks very similar to the pan I have. Perhaps the capacity on this one is slightly less?
Have you tried freezing them? I want to make them for a shower but only have 1 pan and need to make 5 batches. I was hoping to make ahead and freeze and then add the berries the day of. How does the crust hold up? Does it get soggy?
I have not frozen this exact version, but I have definitely frozen my homemade cheesecakes before (I have quite a few versions all created from the same base recipe), and it works well. The granola crust should hold up nicely since it’s so hearty. Good luck!
This is my kind of breakfast! These look so good. I love the use of the yogurt and the oats.
Aw, thanks Danielle! I’m so happy you like this idea!
Can you freeze? If so for how long?
They should keep just fine in the freezer for 2 to 3 weeks at least. Good luck!
Sound yummy 🙂 do u know if I could make this as one large cheesecake? If so do u think 8 or 9 inch would be big enough?
Hey Emily! Sadly this would not make enough batter to fill an 8 or 9 inch cheesecake pan as written. You would have to 4x the recipe for it to work! If you decide to go that route, you’ll want to be sure to bake it in a water bath, and start it at 350 degrees for 15 minutes, then turn the oven temp down to 250 and bake for another 50 to 60 minutes. (With the longer bake time, I would also skip the step of pre-baking the crust.) You’ll know it’s done when it’s set around the edges but still a bit jiggly towards the center. Cool it down to room temperature, then chill in the fridge for a minimum of 2 hours (or preferably, overnight) before slicing. Hope that’s helpful!
Oh YUM! I make yogurt cheesecake bars that are similar to this but I love the idea of making individual mini cheesecakes. Good gravy, if there’s a way I can have cheesecake for breakfast, sign me up! 🙂
Haha right? I know it sounds so sinful…
Wow! I like this kind of breakfast a lot! 🙂 They look delicious, Allie!
Thanks Julia! I’m so happy you like it!
Where do you get a mini cheescake pan?
You can get them anywhere bakeware is sold. Or, here’s an affiliate link if you decide to order online: http://amzn.to/2v8CcxY. Thanks for reading and for the great question Candace!