These breakfast cheesecake cups are sure to please and packed with healthy fats, protein, and whole grains! Top with your favorite fruit and enjoy any time of day. This sweet, easy breakfast recipe for kids can be made ahead so that you have an easy breakfast on the go all week long. The whole family will love this healthy cheesecake recipe.
A happiness-inducing sweet breakfast cheesecake
I’m a sweets girl, through and through.
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.
Easy breakfast cheesecake, perfect any time of day
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. They’re lightly sweetened to your preference and use toasted whole oats as the crust.
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.
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
No Bake Breakfast 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 better for you 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!