This healthy blueberry breakfast cheesecake is packed with protein, takes minutes to whip up, and can be prepped in advance! Thick, creamy and absolutely guilt-free, it's also completely paleo, vegan, gluten-free, dairy-free and sugar-free!
In a small mixing bowl, add your yogurt of choice. Stir through your coconut flour, granulated sweetener of choice and optional protein powder. Mix very well to avoid clumps.
Add half your blueberries and stir through the yogurt mix. Top with remaining blueberries. Enjoy immediately or refrigerate to thicken.
For the 'White Chocolate' baked pita chips
Preheat the oven to 350 degrees and line a baking tray with parchment paper.
Cut the Flatout wrap into even squares or rectangles. Spray them lightly with cooking spray and sprinkle cinnamon over it. Bake for 8-10 minutes, or until crispy and golden on the edges. Remove from oven and allow to cool.
In a small bowl, melt your coconut butter and add the vanilla extract. Mix very well. For a firmer frosting, add the coconut oil. Drizzle over the cooled pita chips.
Breakfast cheesecake can be prepped the night before for an even thicker texture.Pita chips can be kept covered for up to 3 days at room temperature. For a firm/hardened icing, ensure you use the coconut oil.