Lightly sweetened and full of protein and whole grains, these no-bake breakfast cheesecake cups are sure to please! Top with your favorite fruit and enjoy any time of day. This sweet, easy breakfast recipe can be made ahead so that you have an easy breakfast on the go all week long or just a better for you dessert. The whole family will love this healthy cheesecake recipe.
A happiness inducing sweet breakfast
Anyone following for some time knows I’m a sweets girl, through and through. Yes, I love savory food just as much as the next person, but if push came to shove and I was forced to choose one forever, it would be all things tasty and sugar laden.
Which is why I’m a pretty big fan of breakfast. I mean, obviously, there is no police negating a dinner of sweet items. But let’s be honest – a sweet dinner just isn’t satisfying.
Plus, if there’s one time of day that calls for something sweet and happy-making, it’s first thing in the morning. You know, after you’ve been forced to wake up much earlier than you’d like by 2 tiny dictators? Just me?
Ehh, either way.
I put together these no-bake healthy cheesecake cups on a whim because I was craving something sweet first thing in the morning. I racked my mind about what kind of treat I was in the mood for, landing on a solid favorite when I hit ‘cheesecake’.
When I was a kid, I only requested either cheesecake or ice cream cake for my birthday since they’re my favorite. Who can resist creamy, dense cheesecake? I mean, they have an entire factory dedicated to the stuff. (I kid.)
Healthy Cheesecake: Dessert or Breakfast?
After a quick Google search, I discovered that your AM cheesecake options are sorely lacking – an issue I set out to amend.
Which brings us to no-bake breakfast cheesecake cups. These thick and creamy cups of healthy cheesecake are packed with flavor, but still friendly for
I should note here, if you’re not feeling the crust or don’t want to turn your stove on, premade granola would work great with this recipe.
Either toss it with some butter and press into the cups or use it on
You could also just go old school and crush up some graham crackers. I won’t tell.
Want more breakfast options? Check out this post: Breakfast Recipes for Kids
How can you make cheesecake healthier?
By lightening up the “cheesecake” with Greek yogurt, we’re reducing fat and increasing protein. Next, remove all of that sugar and add in a natural sweetener like maple syrup or honey.
How do you make yogurt thicker?
The easiest way to thicken yogurt is to put it in cheese cloth over a fine mesh strainer. Allow to sit for as long as you can – the whey will release leaving you with thick, creamy yogurt.
If you don’t have cheese cloth, a dish towel or even paper towels can work as well.
- Make the crust
Toast up the oats before putting all of the crust ingredients into a food processor. Blitz until fine and crumbly. Press 2 tablespoons or so into cups. You could also press into a pie pan to make a full, healthy cheesecake.
- Whip the cream cheese.
Whip up the cream cheese until smooth and fluffy.
- Add yogurt
Add the Greek yogurt and desired sweetener and continue to beat until smooth. Taste and add more sweetener if needed.
- Portion into cups.
Spoon into cups and allow to set in the fridge for about an hour.
- Top and enjoy!
Top with fruit before serving.
No Bake Healthy Cheesecake
These breakfast cheesecake cups can be enjoyed all day long, but I loved the fun of offering them to my kids first thing in the morning. Lightly sweetened with natural sugars, packed with protein and crusted with whole grains, you can’t lose with this healthy breakfast.
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No-Bake Breakfast Cheesecake Cups
- 2 cups rolled oats
- 2 teaspoons sugar (more to taste)
- 6 tablespoons coconut oil divided
- 1 teaspoon vanilla
- 1 pinch salt
- 8 ounces cream cheese softened
- 1 teaspoon vanilla
- 2 tablespoons maple syrup to taste
- 2 cups Greek yogurt
In a pan, melt 2 tablespoons of oil over medium-low heat and add the oats. Toast until golden and fragrant before transferring to a food processor.
Add remaining oil, melted, to the food processor with the oats along with the sugar, vanilla, and salt. Pulse until your oats are your desired consistency. (See notes)
- Press about 2 tablespoons of mix into each cup and refrigerate while preparing the filling.
- Place cream cheese into a bowl (or a stand mixer with the whisk attachment) and blend to soften more. Add vanilla and sugar before whipping until light and fluffy. Occasionally scrape the sides to ensure every bit of the cream cheese is broken down and aerated.
- Add in the Greek yogurt and blend until smooth and creamy before dividing among your crust filled cups.
- Allow to sit for at least an hour in the fridge before adding your toppings and serving!
- Add as much or as little sweetener as you desire. Taste before assembling. For the filling, feel free to use a natural sweetener like maple syrup or honey, or a sugar substitute such as stevia.
- Grind oats to your desired texture. For a more ‘traditional’ texture, pulverize fine. I liked a more coarse grind best, but the coarser grind doesn’t hold together nearly as well. It didn’t bother me, but if you think it would be an issue, keep that in mind.
- You have to use Greek yogurt for this since the natural thickness is what makes this set up nicely. If you think your yogurt isn’t thick enough, toss it into a cheesecloth or coffee filter and allow some of the whey to release before measuring your yogurt.
Okay, so tell me – do you avoid the oven when it starts to get warm? Are you team sweet or team savory? Let me know in the comments!
Got a picky eater?
My kids eat their veggies every day without complaining. Want my secret?
Grab the Outsmart your Picky Eater cheat sheets to get the inside scoop on how to add veggies to food your kids already love.