Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
These Greek Yogurt Cheesecakes are smooth and creamy with a bit of tanginess and a crunchy granola crust. These gluten-free cheesecakes were delicious for breakfast topped with fresh berries, and they're only 177 calories each!

Greek Yogurt Cheesecakes with Granola Crust


  • Author: Rachel Conners
  • Total Time: 50 minutes
  • Yield: 9 mini cheesecakes 1x

Ingredients

Scale

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

  • 4 ounces light cream cheese (softened)
  • 1 cup plain greek yogurt (I used 0%)
  • ¼ cup honey or maple syrup
  • 1 egg (room temperature)
  • 1 teaspoon vanilla extract
  • Fresh mixed berries (to top the cheesecakes)

Instructions

  1. Preheat your oven to 350°F. Line a standard-sized muffin pan with 9 muffin liners.
  2. 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.
  3. 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.
  4. Bake in the oven for 25 or so minutes, until centers are set (they may have a very slight jiggle still).
  5. Allow to cool completely and then place in the refrigerator to chill. Top with berries before serving. Store leftovers in the refrigerator.

Notes

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.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast

Nutrition

  • Calories: 177
  • Sugar: 14
  • Fat: 9
  • Saturated Fat: 6
  • Carbohydrates: 18
  • Protein: 5