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Breakfast Cheesecake! That's right, cheesecake for breakfast. Cottage cheese and Greek yogurt in place of cream cheese - but you'll hardly be able to tell the difference! You'll love the swirl of cinnamon. Get the healthy breakfast recipe on RachelCooks.com!
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4.40 from 83 votes

Breakfast Cheesecake - Cinnamon Swirl

Breakfast cheesecake! That's right, cheesecake for breakfast but it's made with cottage cheese instead of cream cheese. It's great for dessert, too!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Breakfast and Brunch
Cuisine: American
Diet: Gluten Free
Servings: 9
Author: Rachel Gurk

Ingredients

Crust:

  • 1 ¼ cups rolled oats (see note)
  • 2 tablespoons chia seeds
  • 2 teaspoons coconut sugar, or to taste (brown sugar can be substituted)
  • 1 teaspoon cinnamon
  • 2 tablespoons butter, melted
  • 2 tablespoons milk

Filling:

  • 1 container (16-ounce) reduced-fat cottage cheese (I use large curd)
  • ⅓ cup nonfat plain Greek yogurt (full fat or 2% is fine, too)
  • 2 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 large eggs

Swirl:

  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon

Instructions

  • Preheat oven to 350°F. Line a 8- or 9-inch square baking dish with parchment paper.
  • In a mixing bowl, combine crust ingredients: rolled oats, chia seeds, 2 teaspoons coconut sugar, 1 teaspoon cinnamon, melted butter, and milk. Press firmly into prepared baking dish.
    1 ¼ cups rolled oats, 2 tablespoons chia seeds, 2 teaspoons coconut sugar, or to taste, 1 teaspoon cinnamon, 2 tablespoons butter, melted, 2 tablespoons milk
  • Bake crust for 10 minutes and remove from oven. Reduce oven heat to 325°F.
  • In a blender or food processor, blend cottage cheese, Greek yogurt, 2 tablespoons maple syrup, vanilla, and eggs until smooth. Pour filling into the baked crust.
    1 container (16-ounce) reduced-fat cottage cheese, ⅓ cup nonfat plain Greek yogurt, 2 tablespoons maple syrup, 1 teaspoon pure vanilla extract, 2 large eggs
  • In a small bowl (or zip-top bag), mix swirl ingredients: 2 tablespoons maple syrup and 1 teaspoon cinnamon. Drizzle over filling and then run a knife or toothpick through it to create a swirl.
    2 tablespoons maple syrup, 1 teaspoon ground cinnamon
  • Return cheesecake to oven and bake for 45 minutes or until it's no longer jiggly in center.
  • Cool completely before slicing into 9 squares. Refrigerate in airtight container for up to a week. Serve as is, or with fresh fruit or a fruit sauce.

Notes

  • Oats: Rolled oats may be labeled as old-fashioned oats. If you happen to have quick cooking oats in the house, they'll work fine. Steel cut oats (Irish oats) or instant oatmeal will not work. 
  • Make it sweeter: If you'd like a sweeter cheesecake, especially if you're serving this as a dessert, you may want to increase the sugar in the crust and add a few tablespoons of sugar to the filling.

Nutrition

Serving: 1square | Calories: 165kcal | Carbohydrates: 18g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 248mg | Potassium: 150mg | Fiber: 2g | Sugar: 8g | Vitamin A: 168IU | Vitamin C: 0.1mg | Calcium: 87mg | Iron: 1mg

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