Quick Description:
This Lemon Cheesecake Breakfast Bake is a delicious, protein-packed dish that tastes like dessert but is perfect for the morning. With a smooth cheesecake filling and a touch of lemon zest, it’s a great way to start your day with a little sweetness!
Servings & Timing:
- Servings: 6
-
Total Time: 40 minutes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Ingredients List:
-
For the Crust:
- 1 cup rolled oats
- 1/4 cup almond flour (or whole wheat flour)
- 2 tablespoons maple syrup or honey
- 2 tablespoons unsweetened applesauce
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
-
For the Cheesecake Filling:
- 1 1/2 cups low-fat cream cheese (or Greek yogurt for a lighter option)
- 1/2 cup plain Greek yogurt (or regular yogurt)
- 1/4 cup maple syrup or honey
- 2 large eggs
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
-
For the Topping:
- 1/4 cup fresh berries (optional, for garnish)
- 1 tablespoon chopped nuts (optional, for added crunch)
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment paper.
- Make the crust: In a medium bowl, mix the oats, almond flour, maple syrup, applesauce, cinnamon, and salt. Stir until the mixture is well combined. Press the mixture into the bottom of the prepared baking dish to form an even layer. Bake the crust in the preheated oven for 10 minutes until lightly golden, then remove it from the oven and set it aside.
- Prepare the cheesecake filling: In a large bowl, whisk together the cream cheese, Greek yogurt, maple syrup (or honey), eggs, lemon juice, lemon zest, vanilla extract, and salt until smooth and creamy.
- Assemble the bake: Pour the cheesecake filling over the pre-baked oat crust, smoothing the top with a spatula. Bake for an additional 20-25 minutes, or until the center is set and the top is lightly golden.
- Cool and serve: Allow the bake to cool for 10–15 minutes before slicing. Serve warm or chilled, and top with fresh berries and chopped nuts if desired.
Additional Notes:
- Lemon flavor: For a stronger lemon flavor, add extra lemon zest or a bit more lemon juice to the filling.
- Sweetener options: You can use a sugar-free sweetener like stevia or monk fruit if you prefer a lower-sugar version.
- Make it gluten-free: Use gluten-free oats and almond flour to make this bake gluten-free.
Dietary Info:
- High-Protein: Yes (thanks to the Greek yogurt and cream cheese)
- Keto: Not keto (contains oats, but you can swap the oats for a low-carb flour alternative).
- Gluten-Free: Yes (with gluten-free oats and almond flour)
- Dairy-Free: Not unless using dairy-free cream cheese and yogurt alternatives.
- Vegetarian: Yes
Brief Introduction:
This Lemon Cheesecake Breakfast Bake is an easy, light, and delicious way to start your day. The creamy, tangy cheesecake filling is perfectly balanced by the slightly sweet oat crust, making it a satisfying breakfast or brunch treat.
Flavor Tips & Variations:
- Fruit variations: Try adding blueberries, strawberries, or raspberries to the filling or as a topping.
- Coconut twist: Add a sprinkle of shredded coconut to the crust for an added texture and flavor.
- Almond flavor: A teaspoon of almond extract in the filling will enhance the flavor.
Ingredient Substitutions:
- Maple Syrup: You can use agave nectar or stevia to reduce the sugar content.
- Greek Yogurt: Use coconut yogurt or another dairy-free alternative to make this dairy-free.
- Almond Flour: Substitute with whole wheat flour or oat flour if you don’t have almond flour on hand.
Recipe Variations & Serving Suggestions:
- Add nuts: Add chopped almonds, walnuts, or pecans to the crust for a crunchy twist.
- Serve with fruit: Top the bake with a spoonful of Greek yogurt, fresh berries, or even a drizzle of honey for extra flavor.
Storage & Make-Ahead:
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Make-Ahead: This dish can be made ahead and refrigerated overnight, allowing the flavors to develop even more.
