Breakfast Cheesecake with Granola Crust

This is a health-conscious version of breakfast cheesecake with a granola crust with rolled oats, flaxseed meal, and honey and Greek yogurt in the filling.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 301 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon ground ginger
• 2 cups rolled oats
• 1 cup finely chopped almonds
• 1 large egg, beaten
• 1 (8 ounce) package Neufchatel cheese, softened
• 3 tablespoons honey, or more to taste
• 1 teaspoon freshly squeezed lemon juice
• 1 large lemon, zested and juiced
• butter for greasing
• 2 cups whole-milk Greek yogurt
• 0.25 teaspoon salt
• 0.33333334326744 cup honey
• 0.5 teaspoon lemon zest
• 0.25 cup flaxseed meal
• 1.5 cups shredded sweetened coconut

Recipe Instructions

Step 1

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

Step 2

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

Step 3

Whisk 1/3 cup honey, juice of 1 lemon, grated zest of 1 lemon, egg, and 1 teaspoon vanilla extract together in a small bowl until thoroughly combined; stir into oat mixture using a wooden spoon, or your hands, until well combined. Firmly press mixture into the bottom and up sides of the springform pan until crust is approximately 1/3-inch-thick on all sides.

Step 4

Bake in the preheated oven until edges are golden brown and bottom of crust is set, about 25 minutes. Remove from oven; cool completely in the pan, about 1 hour. Run a knife around the sides of the springform pan; gently remove crust from the pan.

Step 5

Whip Neufchatel cheese in a bowl with an electric mixer on medium-high speed until completely smooth. Add Greek yogurt, 3 tablespoons honey, 1 teaspoon vanilla extract, 1 teaspoon lemon juice, and 1/2 teaspoon lemon zest; beat on medium-high speed until mixture is smooth and thoroughly combined. Taste and adjust sweetness, adding more honey if desired.

Step 6

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