Breakfast Cheesecake Recipe
If you’ve ever dreamed about eating dessert for breakfast and feeling good about it, this Breakfast Cheesecake is the answer! Imagine a creamy, tangy cheesecake with a crisp graham cracker crust, lightly sweetened and topped with fresh berries and a sprinkle of granola. It’s wholesome enough to fuel your morning yet indulgent enough to make every bite feel like a treat. Whether you’re prepping for a special brunch or just want to shake up your weekday mornings, this Breakfast Cheesecake is here to brighten your table and your taste buds.
Ingredients You’ll Need
You’ll be amazed by how a handful of everyday ingredients can create something so delicious and satisfying. Each item here plays a vital role, from the creamy base to the crunchy topping, ensuring your Breakfast Cheesecake is bursting with flavor and texture.
- Graham cracker crumbs: These form the signature sweet, buttery crust that gives every slice its satisfying base.
- Melted butter: Essential for binding the crust and adding a touch of richness.
- Cream cheese (softened): The star of the show, providing a luscious, velvety texture and classic cheesecake tang.
- Greek yogurt (plain or vanilla): Adds protein and a creamy lightness, making this recipe breakfast-worthy.
- Honey or maple syrup: A natural sweetener that keeps things just right for the morning—adjust to your taste preference.
- Vanilla extract: Brings warmth and depth, tying together all the flavors beautifully.
- Large eggs: They help set the cheesecake while contributing to its creamy structure.
- Fresh berries and granola for topping: Add bright color, juicy freshness, and a delightful crunch to every bite.
How to Make Breakfast Cheesecake
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C). In a bowl, mix the graham cracker crumbs with the melted butter until everything looks like damp sand. This mixture is the foundation of your Breakfast Cheesecake, so make sure every crumb is coated for a crust that holds together and tastes buttery in every bite. Press the mixture firmly and evenly into the bottom of a greased 8-inch baking dish or pie pan, creating a compact layer.
Step 2: Make the Creamy Filling
In a separate mixing bowl, beat the softened cream cheese until it’s completely smooth—no lumps allowed! Add the Greek yogurt, honey or maple syrup, vanilla extract, and eggs. Mix thoroughly until you have a silky, creamy batter. The Greek yogurt not only ups the protein but also gives the filling a lighter, breakfast-friendly feel while keeping it decadently creamy.
Step 3: Assemble and Bake
Pour the creamy cheesecake mixture over your prepared crust, smoothing the top with a spatula for an even finish. Bake in your preheated oven for 30 to 35 minutes. You’ll know it’s ready when the edges look set but the center still has a slight jiggle. This is the secret to a perfectly tender Breakfast Cheesecake, so resist the urge to overbake!
Step 4: Cool and Chill
Let the cheesecake cool completely at room temperature—this helps prevent cracks and ensures a smooth texture. Once cooled, transfer it to the fridge and let it chill for at least 2 hours, or overnight if you’re planning ahead. Chilling is key to achieving that classic cheesecake set and makes slicing a breeze in the morning.
Step 5: Top and Serve
Just before serving, slice your Breakfast Cheesecake and heap on your favorite fresh berries and a generous sprinkle of granola. These toppings add beautiful color, juicy freshness, and a satisfying crunch, transforming each slice into a breakfast celebration.
How to Serve Breakfast Cheesecake
Garnishes
The best part about serving Breakfast Cheesecake is the fun you can have with garnishes! Pile on a medley of berries—think strawberries, blueberries, raspberries, or blackberries—for a burst of color and tartness. A handful of crunchy granola brings texture and a touch of wholesome sweetness, while a drizzle of extra honey or maple syrup never hurts those with a sweet tooth.
Side Dishes
Pair your Breakfast Cheesecake with simple sides to round out your morning feast. Think a bowl of seasonal fruit, a cup of Greek yogurt, or a platter of sliced melon for a refreshing complement. For something heartier, serve with scrambled eggs or a savory frittata—this cheesecake balances beautifully with both sweet and savory breakfast staples.
Creative Ways to Present
If you’re entertaining, try cutting your Breakfast Cheesecake into bite-sized bars or mini squares and serving them on a tiered tray for a brunch buffet. Alternatively, layer slices in parfait glasses with extra yogurt, berries, and granola for a stunning breakfast trifle. Individual ramekins also make for a fun, single-serve twist that’s perfect for meal prep or on-the-go mornings.
Make Ahead and Storage
Storing Leftovers
Store any leftover Breakfast Cheesecake in an airtight container in the refrigerator. It will stay fresh and delicious for up to four days, making it a great option for busy mornings or meal prepping your week ahead.
Freezing
If you’d like to freeze your Breakfast Cheesecake, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to two months. Thaw overnight in the refrigerator before enjoying, and add fresh toppings just before serving.
Reheating
While Breakfast Cheesecake is typically enjoyed chilled, you can gently warm slices in the microwave for about 10–15 seconds if you prefer a softer texture. Be sure not to overheat, as this can affect the creamy consistency.
FAQs
Can I use a different crust for this Breakfast Cheesecake?
Absolutely! You can swap graham cracker crumbs for crushed digestive biscuits, vanilla wafers, or even a gluten-free cookie for a unique twist. Just keep the butter ratio the same to ensure the crust sticks together.
Is it possible to make this recipe without eggs?
Yes, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or a commercial egg replacer. The texture will be slightly different but still delicious and creamy.
Can I make Breakfast Cheesecake ahead of time?
Definitely! In fact, this cheesecake tastes even better when made the night before. It needs at least 2 hours to chill and set, so preparing ahead is perfect for busy mornings or entertaining.
What type Breakfast
Either plain or vanilla Greek yogurt works wonderfully. Vanilla adds extra sweetness, while plain keeps things more tangy and lets you control the sugar level. You can also experiment with fruit-flavored yogurts for a fun variation.
How do I know when the cheesecake is done baking?
Keep an eye out for set edges and a center that’s still a bit jiggly when you gently shake the pan. It will continue to set as it cools, so don’t worry if it’s not completely firm when you take it out of the oven.
Final Thoughts
Give yourself permission to enjoy a slice of pure morning happiness with this Breakfast Cheesecake! It’s a crowd-pleaser for brunches, perfect for make-ahead meal prep, and guaranteed to make any ordinary morning feel like something special. I can’t wait for you to try it and see just how easy—and delightful—breakfast can be.
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Breakfast Cheesecake Recipe
- Total Time: 50 minutes (plus chilling time)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Breakfast Cheesecake is a delicious and healthy twist on traditional cheesecake, perfect for morning meals. It features a graham cracker crust, a creamy filling made with Greek yogurt and cream cheese, lightly sweetened with honey or maple syrup, and topped with fresh berries and granola. Easy to prepare and ideal for meal prepping, this recipe combines indulgence with nutritious ingredients for a balanced breakfast treat.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons melted butter
Filling
- 8 oz cream cheese, softened
- 1 cup Greek yogurt (plain or vanilla)
- 3 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 2 large eggs
Toppings
- Fresh berries
- Granola
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C) to prepare for baking the cheesecake.
- Prepare the Crust: In a bowl, combine the graham cracker crumbs and melted butter until the mixture is evenly combined. Press this mixture firmly into the bottom of a greased 8-inch baking dish or pie pan to form an even crust layer.
- Make the Filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the Greek yogurt, honey or maple syrup, vanilla extract, and eggs. Mix thoroughly until the filling is fully combined and has a creamy consistency.
- Assemble and Bake: Pour the filling mixture over the crust in the baking dish, smoothing out the top. Bake for 30–35 minutes, or until the center is set but still slightly jiggly to ensure a creamy texture.
- Cool and Chill: Allow the cheesecake to cool completely at room temperature. Once cooled, refrigerate it for at least 2 hours or preferably overnight for the best texture and flavor.
- Serve: Slice the chilled cheesecake and top with fresh berries and granola just before serving to add freshness and crunch.
Notes
- You can use flavored Greek yogurt to add a sweeter or more fruity taste.
- This cheesecake is lightly sweetened to suit breakfast preferences but can be adjusted by adding more or less honey or maple syrup.
- Ideal for meal prep as it can be made ahead and stored in the refrigerator for several days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 11g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 75mg
