Yogurt Breakfast Cheesecake
This light yogurt breakfast cheesecake recipe uses high protein Greek yogurt to create a delicious healthy breakfast you simply refrigerate overnight and enjoy the next morning!
Servings: 8 slices
Ingredients
- 32 oz Greek yogurt or dairy free alternative
- 6 whole graham crackers (can substitute other cookies or a keto option)
- 1 cup strawberries or fruit of choice (optional)
- 1/3 cup powdered sweetener of choice, only if using unsweetened yogurt
Instructions
- 1. If using unsweetened yogurt, first whisk in the powdered sweetener.
- 2. Spread about a fourth of the yogurt evenly into the bottom of an 8 inch square pan.
- 3. Break the graham crackers or cookies into large pieces (see video for a visual), and arrange in a layer above the yogurt.
- 4. Add a layer of sliced berries if desired. Then top with a second layer of yogurt.
- 5. Repeat with alternating layers of graham crackers, berries, and yogurt.
- 6. Cover loosely, making sure to leave an opening for moisture to escape. Refrigerate eight hours or overnight. The breakfast yogurt cheesecake will thicken and firm up as it chills.
- 7. Slice and enjoy for breakfast, snack, or dessert.
- 8. Tightly cover any leftovers after a day, and refrigerate for up to a week. Or freeze for up to three months and thaw before serving.
Video
Notes
Want more dessert for breakfast? Make these Tiramisu Overnight Oats.
Nutrition
Serving: 1slice | Calories: 100kcal | Carbohydrates: 9g | Protein: 8.8g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2g | Sodium: 60mg | Potassium: 78mg | Fiber: 3g | Sugar: 3g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 9mg