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!
Raise your hand if the second the thermometer reads over 70, you refuse to turn your oven on? Yeah, same over here. We’re a grilling family, so as soon as the snow melts enough to make a path meals are made on the grill. Why spend money and heat up your house when you can cook outside and keep it nice and cool?
And, then, there are predicaments like our current situation – when your oven element decides to die on you, leaving you with only a broiler and no actual oven. Thankfully, the temperature has finally warmed up around here, so it’s not a vital fix. Add these two scenarios together and you’ll get a need for some no-bake recipes. Thankfully, I’ve got a good one coming your way.
You all know I’m a sweets girl, through and through. Yeah, 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 a satisfying. Plus, if there is one time of day that calls for something sweet and happy making, it’s first thing in the morning after you’ve been forced to wake up much earlier than you like by 2 tiny dictators, amirite? Just me? Ehh, either way.
I put together these no-bake breakfast 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.)
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 goodness are packed with flavor, but still friendly for breakfast – they’re lightly sweetened to your preference and use whole oats that are toasted 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. Either toss it with some butter and press into the cups or use it on it’s own, it will be a perfect, simple crust both way!
Want more breakfast options? Check out this post: Breakfast Recipes for Kids – kids breakfast recipes
No-Bake Breakfast Cheesecake Cups
- 2 cups rolled oats
- 2-4 tablespoons sugar (to taste)
- 6 tablespoons butter* divided
- 1 teaspoon vanilla
- 1 pinch salt
- 8 ounces cream cheese softened
- 1 teaspoon vanilla
- sweetener of choice to taste
- 2 cups Greek yogurt
In a pan, melt 2 tablespoons of butter over medium-low heat and add the oats. Toast until golden and fragrant before transferring to a food processor.
Add remaining butter, 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 cheese cloth 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!
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