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No-Bake Breakfast Cheesecake Cups

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!
Course Breakfast
Cuisine American, Kid friendly
Keyword creamy, healthy, no bake
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 1 hour 15 minutes
Servings 7 cups
Author Morgan

Ingredients

Crust

  • 2 cups rolled oats
  • 2 teaspoons sugar (more to taste)
  • 6 tablespoons coconut oil divided
  • 1 teaspoon vanilla
  • 1 pinch salt

Filling

  • 8 ounces cream cheese softened
  • 1 teaspoon vanilla
  • 2 tablespoons maple syrup to taste
  • 2 cups Greek yogurt

Instructions

  1. 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.

  2. 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)

  3. Press about 2 tablespoons of mix into each cup and refrigerate while preparing the filling.
  4. 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.
  5. Add in the Greek yogurt and blend until smooth and creamy before dividing among your crust filled cups.
  6. Allow to sit for at least an hour in the fridge before adding your toppings and serving!

Recipe Notes

  • 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.