Mini Breakfast Cheesecakes

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Mini Breakfast Cheesecakes

This small batch of cheesecakes are lightened up with yogurt and sweetened with honey but are just as delicious as the real thing! Traditional graham cracker crust is swapped out with oats and almonds, a touch of honey and heart healthy olive oil. Now you really can have dessert for breakfast!

Finally, dessert for breakfast! Eat one or two or the whole batch!

Finally, dessert for breakfast! Eat one or two or the whole batch!

Mini Breakfast Cheesecakes

  • Recipe adapted from: Baking a Moment

  • Serving: Makes 6 mini cheesecakes or 12 extra mini cheesecake

Ingredients:

For Crust

  • 1/4 cup of old fashioned oats

  • 1/4 cup of raw almonds

  • 2 teaspoons golden syrup*

  • 1 teaspoon honey

  • 1 tablespoon brown sugar, packed

  • 2 tablespoons olive oil

  • 1/8 teaspoon salt

Vanilla Cheesecake Filling

  • 1/4 cup + 2 tablespoons of cream cheese, room temperature

  • 1/4 cup + 2 tablespoons of vanilla Icelandic skyr**

  • 3 tablespoons honey

  • 1 egg, room temperature

  • 1/4 teaspoon vanilla bean paste***

  • 1/8 teaspoon salt

Berry Coulis

  • 1/3 cup of frozen raspberries or blackberries

  • 2 teaspoon golden syrup

  • 1 teaspoon maple syrup

  • pinch of salt

Toppings

  • Blueberries

Equipment:

Method:

Make Cheesecakes

  1. Preheat oven to 350 degrees and lightly spray the bottom and sides of your mini cheesecake pan with nonstick spray. Alternatively, you could use a mini muffin pan with liners if you do not have a mini cheesecake pan.

  2. Grind 1/4 cup of oats until it looks like quick cook oats, or simply use a ¼ cup of quick cook oats.

  3. Grind ¼ cup of raw almonds until coarsely ground.

  4. Combine ground oats and almonds with 1 tablespoon of brown sugar, 1 teaspoon of honey, 2 teaspoon of golden syrup (if you do not have golden syrup you can simply substitute it with more honey), 1 tablespoon olive oil and 1/8 teaspoon salt and mix until no dry bits are left.

  5. Once your crust is mixed, press it into the bottom of your pan evenly and bake for 8 minutes or until just golden.

    • Note: If you are using a mini cheesecake pan, you should fill 6 compartments. If you are using the mini muffin pan, fill 12 compartments.

  6. While the crusts bake, combine your softened cream cheese, yogurt, salt, honey and whisk or beat on low until well combined.

    • Note: Make sure all your ingredients are room temperature. This helps create lump free cheesecake.

  7. Once the cream cheese mixture is combined and lump free, add one egg and vanilla paste and gently whisk the mixture until it is combined.

    • Note: Try not to over mix, the more you mix the more air you add to the cheesecake which can cause it to sink and crack while it cools.

  8. Pull your crusts out of the oven once and immediately reduce the temperature of your oven to 275 degrees. Let your crusts cool a tad before filling them up with the cheesecake mixture.

  9. Once the filling is made, evenly divide into the pan compartments. Tap the cheesecakes against your counter to remove any air bubbles.

  10. Place the cheesecakes into the oven on the top rack. On the bottom rack place a bake safe pan filled with an inch or two of water.

    • Note: The pan of water creates a sauna like atmosphere in the oven and helps the cheesecake bake from cracking and drying up.

  11. Bake cheesecakes for about 18-23 minutes. Based on the pan you are using and how hot your oven runs, the baking time may be anywhere between this range.

    • Note: A good way to know if your cheesecake is done baking is to gently shake your pan and see if there is a very light jello like wobble. If it is very wobbly, you probably should bake it a little longer. If it is no longer wobbly at all you can pull it out right away.

  12. Once the cheesecakes are done baking, let them cool untouched at room temperature for at least 45 minutes or until they come to room temperature. Once the cheesecakes are at room temperature refrigerate them for at least 1 hour or until fully chilled.

Berry Coulis

  1. While the cheesecakes cool down, you can make the berry coulis. Combine the frozen berries, golden syrup, maple syrup and salt in a pot and stir on medium high heat until the mixture reduces and gets slightly thick. Strain mixture and let it cool to room temperature.

  2. Serve cheesecakes with a little bit of the coulis and some cut blueberries. Enjoy!

Notes:

  • *If you do not have golden syrup you can use honey or corn syrup.

  • **You can also use any thick creamy yogurt like Greek yogurt or plain skyr.

  • ***You can use vanilla extract instead of vanilla paste.