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.

Kim

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Recipe Summary

prep:
30 mins
cook:
25 mins
additional:
2 hrs
total:
2 hrs 55 mins
Servings:
12
Yield:
1 9-inch cheesecake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Granola Crust:
Filling:

Directions

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

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

  • 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.

  • 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.

  • 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.

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

Nutrition Facts

301 calories; protein 8.7g 17% DV; carbohydrates 31.4g 10% DV; fat 16.9g 26% DV; cholesterol 36.2mg 12% DV; sodium 181.1mg 7% DV. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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