Imagine starting your day with a delightful slice of cheesecake, but this isn’t your typical dessert. This Breakfast Cheesecake With Granola Crust is a wholesome, nutritious twist on the classic treat, designed to give you energy for the day ahead. Inspired by the idea of turning traditional desserts into healthier, breakfast-friendly options, this recipe combines the creamy texture of cheesecake with the crunch of a granola crust. Perfect for those who enjoy a sweet yet satisfying breakfast, this dish is sure to become a morning favorite.
Ingredients
For the Granola Crust:
- 2 cups granola (choose your favorite, preferably one with nuts and seeds)
- 4 tablespoons unsalted butter, melted
- 2 tablespoons honey or maple syrup
- 1 teaspoon cinnamon (optional)
For the Cheesecake Filling:
- 2 cups Greek yogurt (plain or vanilla)
- 8 ounces cream cheese, softened
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon gelatin powder (optional, for a firmer set)
- 2 tablespoons cold water (if using gelatin)
Instructions
1. Prepare the Granola Crust
- Preheat your oven to 350°F (175°C) if you prefer a baked crust, or skip this step for a no-bake version.
- Process the granola in a food processor until it resembles coarse crumbs. If you don’t have a processor, you can place the granola in a ziplock bag and crush it with a rolling pin.
- Combine the granola crumbs with melted butter, honey (or maple syrup), and cinnamon (if using). Mix until the granola is evenly coated and starts to clump together.
- Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. If baking, place the crust in the oven for 10 minutes or until it is slightly golden. Let it cool completely before adding the filling.
2. Prepare the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese until smooth and creamy. This step is crucial to avoid lumps in your cheesecake.
- Add the Greek yogurt, honey, vanilla extract, and lemon juice to the cream cheese. Continue to beat until the mixture is smooth and well combined.
- If using gelatin, sprinkle it over 2 tablespoons of cold water in a small bowl and let it bloom for about 5 minutes. Then, gently heat it in the microwave or on the stovetop until fully dissolved. Stir the gelatin into the cheesecake mixture to help the filling set more firmly.
- Pour the cheesecake filling over the cooled granola crust, spreading it out evenly.
3. Chill and Serve
- Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set properly. The longer it chills, the firmer it will be.
- Remove the cheesecake from the springform pan, slice, and serve cold. It’s perfect on its own or topped with fresh fruits, nuts, or a drizzle of honey.
Tips and Variations
Tips for the Perfect Cheesecake
- What is cheesecake crust made of? The crust can be made from various ingredients, but for this recipe, granola serves as the base, offering a crunchy, wholesome alternative to traditional graham cracker crusts.
- How do you keep a cheesecake crust crispy? To keep your crust from getting soggy, ensure it’s well-packed and baked if you prefer a crunchier texture. Chilling it before adding the filling also helps maintain its structure.
- Does cheesecake crust need to be baked? Baking the crust is optional. A baked crust will be firmer and crispier, while a no-bake crust will have a softer, chewier texture.
- Why won’t my cheesecake set? If your cheesecake doesn’t set properly, it could be due to insufficient chilling time or not using gelatin if the yogurt is too runny. Ensure that the cheesecake is chilled for at least 4 hours or overnight.
Variations and Substitutions
- Breakfast Cheesecake With Granola Crust No Bake: Skip the baking step for a quicker preparation. The no-bake version is softer but equally delicious.
- Granola Cheesecake: Mix different types of granola, like chocolate or fruit-flavored, for a unique twist.
- Yogurt Cheesecake Breakfast: Swap the cream cheese for more Greek yogurt to make a lighter version of this cheesecake, turning it into a guilt-free breakfast treat.
- Fruit Variations: Add a layer of your favorite fruit compote between the granola crust and cheesecake filling for an extra burst of flavor.
Nutritional Information
Per Serving (based on 8 servings):
- Calories: 280
- Total Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 50mg
- Sodium: 150mg
- Total Carbohydrates: 22g
- Dietary Fiber: 2g
- Sugars: 15g
- Protein: 8g
This breakfast cheesecake provides a balanced mix of protein, fats, and carbs, making it a satisfying and indulgent start to your day without the guilt.
If you’re looking for a delicious and healthy way to start your morning, this Breakfast Cheesecake With Granola Crust is the perfect solution. It’s easy to make, versatile, and a great way to enjoy the flavors of cheesecake without the heavy calories. Whether you stick to the original recipe or try one of the suggested variations, this dish is sure to become a breakfast staple in your household.
Don’t forget to leave a comment below to share how your cheesecake turned out, and if you enjoyed this recipe, share it with your friends on social media! Subscribe to our newsletter for more mouthwatering recipes delivered straight to your inbox.