How long it takes: 10 minutes to prep, 45 minutes to bake Equipment you’ll need: blender or food processor, square baking dish, parchment paper Servings: 9 Maybe it’s the bowl of mixed fruit and berries when all I have at home are bananas. Maybe it’s the fresh flowers on every table. Perhaps it’s the hot coffee, when mine is always cold at home. I also can’t get enough of their crispy toasted multigrain toast. And then there’s the bacon… Even though I get bored with breakfast, it remains one of my favorite meals. I try to keep breakfast items stocked like egg white casserole, baked oatmeal, and chocolate protein pancakes (I keep those babies in the freezer!). These frittata muffins are popular at breakfast, too. This breakfast cheesecake is another winner. I would say it tastes like eating dessert for breakfast but it depends on what kind of desserts you like. I don’t like super sweet treats and this cinnamon swirl cheesecake is not overly sweet. If I top my slice of cheesecake with fresh fruit, it is absolutely perfect for me.
About This Healthy Cheesecake Recipe
It isn’t made with cream cheese. Unlike classic cheesecake with lots of cream cheese, this breakfast cheesecake is made with a combination of cottage cheese and Greek yogurt. After a quick whirl in your blender, you won’t even be able to tell it’s not traditional cream cheese filling. This cheesecake is healthy. This cottage cheese-based cheesecake only has 165 calories per serving with 10 grams of protein, which makes it a protein-packed breakfast choice that will keep you full all morning. There isn’t a lot of added sugar. The crust is a crunchy combination of good-for-you rolled oats and chia seeds, making a perfect contrast to the smooth filling. Serve it for a healthy dessert. There’s absolutely no reason why this cheesecake couldn’t be served for dessert as a healthier alternative to classic cheesecake. You may want to increase the sugar a bit (see the tip below). Easy to enhance. I like to jazz this healthy cheesecake up with a pretty cinnamon swirl which is both decorative and tasty. Feel free to add your own touches with other flavors.
Make It Your Own
Make it sweeter. If you’re not used to eating things that aren’t sweet, I’d recommend adding 2 to 4 tablespoons of coconut sugar or brown sugar to the filling. Shortcut idea: If you don’t want to mess with the cinnamon swirl (we’re all about quick and easy here!), just add the swirl ingredients right to the cheesecake mixture. All the flavor and none of the fuss! Add different enhancements. Try adding a dash of nutmeg or ginger. Apple pie spice or pumpkin pie spice work well. Add a swirl of your favorite jam. Experiment with toppings. I love fresh fruit or fruit sauces. A drizzle of chocolate syrup is amazing, too, and really appeals to kids. Make individual cheesecakes. Try my mini mocha cheesecakes which are also made with cottage cheese.
Make Ahead & Storage Tips
This is the type of recipe that you definitely want to make ahead. It keeps well in the refrigerator for up to a week and can be frozen, too. Simply thaw it overnight in the refrigerator before serving.
