Greek Yogurt Cheesecakes with Granola Crust (Gluten Free + Refined Sugar Free)
These Greek Yogurt Cheesecakes are smooth and creamy with a bit of tang and a crunchy granola crust. These gluten-free cheesecakes are delicious for either dessert or breakfast, and they’re only 177 calories each! This post is sponsored by Bob’s Red Mill.
Monday’s back, but I think I have a couple words that will help make Monday a bit more bearable: cheesecake for breakfast. How did that make you feel – a little better, right? I know it has me smiling big ☺️.
Now…I guess technically you could have cheesecake for breakfast whenever you damn well please, because you’re an adult! But these cheesecakes, in all their Greek yogurt and granola glory, are made with breakfast in mind.
My friend Denise over at Sweet Peas & Saffron posted these amazing Greek Yogurt Key Lime Cheesecakes a few weeks ago, and when I first saw them (besides noting how much I wanted to devour one), my brain immediately centered on the “Greek yogurt cheesecake” part of the situation.
As I’ve mentioned in probably every single one of my granola recipe posts, my breakfast usually consists of plain non-fat Greek yogurt, fresh berries, and whatever homemade granola I made that week. These cheesecakes? Well, they’re essentially my favorite breakfast in portable cheesecake form. What’s not to love about that?
Let’s start with the bottom – granola crust! Rolled oats are the base of the granola recipe, and I used Bob’s Red Mill gluten-free rolled oats. It’s super important to make sure your oats are certified gluten-free if you’re baking for someone who can’t tolerate gluten, because not all oats are processed equally. I know I can always trust Bob’s Red Mill gluten-free products, and their gluten-free rolled oats are my granola go-to.
The oats are mixed with some finely chopped pecans, honey, coconut oil, and a bit of cinnamon and salt. The granola crust is baked in the muffin tins for 10 minutes to crisp up, and while it’s baking, we prepare the Greek yogurt cheesecake filling! To help keep things lower in fat and calories, we’re using light cream cheese and non-fat Greek yogurt. Honey is used as the cheesecake sweetener too, which keeps these totally refined sugar free.
When the granola crust is crisp and slightly cooled, the cheesecake filling is divided between the muffin cups and baked until puffy. Then – the hardest part: waiting for them to cool! They’re best when chilled, so about an hour or so in the fridge is necessary before digging in. Thankfully, they cool quickly because they’re so little and cute!
I enjoyed mine with strawberries on top, but a mix of fresh berries would be so amazing. Or, you could simply enjoy it plain, or with a little drizzle of honey. Anyway you eat one, the crunchy granola crust paired with the subtly sweet and tangy cheesecake is a bite of deliciousness!
Each cheesecake rings in at about 177 calories, which if you ask me, is pretty darn low when you’re eating cheesecake for breakfast. They’re also gluten-free and refined sugar-free, so no big sugar crash to come from your morning indulgence. Basically, I’m trying to convince you that cheesecake for breakfast should become a thing always, but you’ve at least got to try it! Enjoy :)
Remember to #bakerita if you try the recipe!Print
For the granola crust
- ¾ cup Bob’s Red Mill gluten free rolled oats
- ¼ cup pecans (chopped finely)
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 3 tablespoons coconut oil (melted)
- 2 tablespoons honey or maple syrup
For the cheesecake filling
- Preheat your oven to 350°F. Line a standard-sized muffin pan with 9 muffin liners.
- In a bowl, combine the oats, pecans, cinnamon, salt, melted coconut oil and honey. Stir until completely combined. Spoon about a tablespoon of the granola mixture into each of the 9 muffin papers, pressing into the bottoms using your fingers or a spoon. Bake for 10 minutes and cool completely.
- In a large bowl or stand mixer, beat the cream cheese until smooth. Add the Greek yogurt, maple syrup, egg and vanilla extract. Beat for a few minutes until completely smooth.Divide the filling evenly between the muffin liners.
- Bake in the oven for 25 or so minutes, until centers are set (they may have a very slight jiggle still).
- Allow to cool completely and then place in the refrigerator to chill. Top with berries before serving. Store leftovers in the refrigerator.
Cheesecake adapted from Sweet Peas & Saffron
You will probably have some of the granola mixture. You can bake the remainder on a separate sheet pan.
- Calories: 177
- Sugar: 14
- Fat: 9
- Saturated Fat: 6
- Carbohydrates: 18
- Protein: 5
This post is sponsored by Bob’s Red Mill. As always, all thoughts and opinions are my own! Thank you for supporting the brands that support Bakerita.