Breakfast Cheesecake with Granola Crust


This is a healthier version of breakfast cheesecake with a granola crust with flax meal and honey instead of sugar. Because life is too short to not have cheesecake for breakfast. Top with fresh berries, if desired.

Prep Time:
30 mins
Cook Time:
25 mins
Additional Time:
2 hrs
Total Time:
2 hrs 55 mins
1 9-inch cheesecake


Granola Crust:

  • butter for greasing

  • 2 cups rolled oats

  • 1 cup finely chopped almonds

  • 1 ½ cups shredded sweetened coconut

  • ¼ cup flaxseed meal

  • 1 teaspoon ground ginger

  • ¼ teaspoon salt

  • 1 large lemon, zested and juiced

  • cup honey

  • 1 large egg, beaten

  • 1 teaspoon vanilla extract


  • 1 (8 ounce) package Neufchatel cheese, softened

  • 2 cups whole-milk Greek yogurt

  • 3 tablespoons honey, or more to taste

  • 1 teaspoon freshly squeezed lemon juice

  • ½ teaspoon lemon zest

  • 1 teaspoon vanilla extract


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.

  2. Toss oats, almonds, coconut, flax meal, ground ginger, and salt together in a bowl to combine.

  3. Whisk together lemon juice, lemon zest, 1/3 cup honey, egg, and vanilla in a small bowl until thoroughly combined. Add to the oat mixture and stir using a wooden spoon, or your hands, until well combined. Press mixture firmly into the bottom and up the sides of the springform pan until crust is approximately 1/3-inch-thick on all sides.

  4. Bake in the preheated oven until edges are golden brown and the bottom of the crust is set, about 25 minutes. Remove and cool completely in the pan, about 1 hour. Run a knife around the sides of the pan and gently remove crust from springform pan.

  5. Whip Neufchatel cheese on medium-high speed with an electric mixer in a bowl until completely smooth. Add Greek yogurt, honey, lemon juice, lemon zest, and vanilla extract. Beat on medium-high speed until mixture is smooth and thoroughly combined. Taste and adjust sweetness by adding more honey if necessary.

  6. Pour filling into cooled crust, and refrigerate cheesecake for at least 1 hour. Keep chilled until ready to serve.

Nutrition Facts (per serving)

301 Calories
17g Fat
31g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 301
% Daily Value *
Total Fat 17g 22%
Saturated Fat 8g 39%
Cholesterol 36mg 12%
Sodium 181mg 8%
Total Carbohydrate 31g 11%
Dietary Fiber 4g 15%
Total Sugars 18g
Protein 9g
Vitamin C 8mg 38%
Calcium 57mg 4%
Iron 2mg 8%
Potassium 210mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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