This breakfast cheesecake is your healthy excuse to have dessert first thing in the morning! Packed with protein, it comes together in minutes.
My all-time favorite peanut butter cheesecake has been transformed into a healthy breakfast bowl.
Now, unlike a traditional cheesecake, it doesn’t have a crust and is made without any cream cheese, eggs, and sugar.
Instead, it’s made with fat-free Greek yogurt, peanut butter, and naturally sweetened. It provides heart-healthy fats and protein which is what you need for a healthy breakfast.
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Why you’ll love this recipe
- Healthy. Made with low-fat Greek yogurt and a sugar-free sweetener, this no-bake cheesecake is a dream come true for all cheesecake lovers.
- Quick and easy. Unlike a traditional cheesecake, this one doesn’t need to be baked or sit in the fridge for hours. You can dive right in as soon as you mix all ingredients.
- Individual portions. You can double or triple this recipe to make multiple portions of this protein-rich breakfast for the entire family. This cheesecake is best served in individual jars or glasses.
- A make-ahead breakfast. You can make this the night before and enjoy a thick and creamy cheesecake in the morning.
This cheesecake recipe doesn’t call for any cream cheese, eggs, butter, and crackers. Its ingredient list is much healthier. Here’s everything you need to start your day with a decadent but sinless breakfast.
- Greek yogurt. Going Greek is always a better choice when you are choosing a healthy yogurt for a recipe. I like to use fat-free Greek yogurt because it’s packed with protein and has no added sugar.
- Powdered peanut butter. A key ingredient that thickens the yogurt while also providing a rich peanut flavor. You can substitute it with peanut flour or actual peanut butter.
- Cocoa powder. Helps further thicken the cheesecake mixture and add a lovely chocolate flavor.
- Sweetener. I like using pure maple syrup but honey, agave nectar, or granulated sugar works.
- Peanut butter. Helps further intensify the peanut flavor of the cheesecake.
How to make a breakfast cheesecake
This no-bake cheesecake needs a few minutes of mixing and it’s ready to be devoured.
To make it, add the powdered peanut butter and cocoa powder to a small mixing bowl and mix well.
Get a larger bowl and add the Greek yogurt and maple syrup to it. Combine the dry mixture and the yogurt. As you mix, the yogurt will thicken to a pudding-like texture. Add the creamy peanut butter and mix.
Transfer the cheesecake mixture to a serving bowl or cup and enjoy it right away. For a thicker texture, refrigerate the cheesecake for 30 minutes or longer.
Recipe tips and variations
This healthy peanut butter cheesecake can be elevated in different ways. Here are a few ideas.
- Make a crust. It’s worth making a crust for this cheesecake if you will be having it for dessert. For the crust, simply mix crushed graham cookies and melted butter. Add the crust to the cup before adding the cheesecake mixture. Crushed cookies can also be used as an alternative to the graham cracker crust.
- Mix in some chopped peanuts. They will add crunch and great texture to this smooth and creamy treat.
- Add toppings. To make it fancier, top your morning cheesecake with chopped nuts, granola, or fruits.
- Use full-fat yogurt. If keeping your calorie intake at bay is not something you are worried about, use full-fat Greek yogurt for a creamier mouthfeel and a richer flavor.
To store. Transfer the cheesecake into individual serving cups, cover with food wrap, and store in the fridge for up to 3 days.
To freeze. We don’t recommend you freeze this Greek yogurt cheesecake as yogurt suffers significant texture changes after being frozen and defrosted.
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Frequently asked questions
Peanut flour and powdered peanut butter can be used interchangeably though they are not the same product. Peanut flour has no added sugar or salt in it, wheras powdered peanut butter typically contains both.
If you don’t mind some extra fat and added creaminess, swap out half the yogurt with cream cheese.
Sour cream can be a 1:1 substitute for Greek yogurt in the cheesecake as the two products have a similar texture.
- In a small mixing bowl, add your powdered peanut butter and cocoa powder and mix well.
- In a separate bowl, add your yogurt and maple syrup. Add your dry mixture and mix very well until yogurt thickens to a thick, pudding-like texture. Add your peanut butter.
- Enjoy immediately or for an even thicker texture, refrigerate for at least 30 minutes.
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