Traditionally, cheesecake is considered an indulgent, guilty treat, only to be eaten once in a blue moon. However, I have been working to make cheesecake an acceptable breakfast. I’ve made several cheesecake smoothies in the past. Today I actually had cheesecake for breakfast. But this was much healthier than your typical fattening dessert cheesecake. In fact, each of the ingredients I used are common breakfast foods: the cream cheese could be spread on a bagel, the Greek yogurt is packed with protein and an excellent breakfast choice, eggs are a breakfast classic, the strawberries are fruit and always a great component of a balanced breakfast…you get the idea.
This recipe was very simple to make – I just mixed up the ingredients and popped it in the microwave. It was refrigerated overnight, so by morning it was cool and had a nicely firm texture. The taste was rich and sweet, and tasted just like cheesecake. Even though the portion was not very big, it was quite filling. This is definitely a recipe to try!
Breakfast Cheesecake for One
based on this recipe from Your Lighter Side
- 2 Laughing Cow classic cream cheese wedges
- 2 tbls Greek yogurt (I used Fage brand)
- 3 tbl Egg Beaters egg substitute
- 1/4 tsp pure vanilla extract
- 1 tbl organic light agave syrup
- 6 Teddy Grahams, crushed into crumbs
- 2 strawberries, sliced
In a small, microwave-safe mug, gently blend the cream cheese, yogurt, egg beaters, vanilla, and agave syrup. Microwave for a total of 80-90 seconds, stopping every 30 seconds to stir. Cover in foil and refrigerate overnight.
In the morning, remove from the refrigerator. Top with the Teddy Graham crumbs and strawberries.
Note: The cheesecake may look kind of weird. (Mine sure did.) Just trust that no matter how unattractive it looks, it will taste great. Top with fun toppings to conceal the ugliness and dig in!
Finally, a cheesecake that is healthy enough to eat for breakfast!
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