Healthy Cheesecake... For Breakfast?
Last updated: September 2020
This recipe is another of my favorites from Jess' cook book. It's named 'Birthday Breakfast Cheesecake' in the book as it's something we'll eat for breakfast on a special occasion like a birthday or anniversary - but it can just as easily be eaten for desert or an afternoon pick-me-up. It's decadent, endo-friendly, simple, and contains much of the same ingredients you'd find in other breakfast options, just presented as an indulgent cheesecake - that's the kind of endo-beating games we play around here!
The 'cheese' mixture is rich and tangy thanks for the dairy-free cream cheese and great for your gut health because of the yogurt. There's also no added sugar and the use of low-sugar berries like blackberries is a great way to keep inflammation at bay. Use gluten-free oat to make the recipe gluten-free, and sub out the walnuts and nut butters for more oats and a seed butter if you need a nut-free version, but the walnuts do add a great crumble to the base. This recipe is high in saturated fat, due to the coconut oil and coconut yogurt - so keep that in mind as you plan the rest of your meals. Like I said, this is one for those special occasions.
Start the day with a breakfast full of good-fats, slow releasing carbs, probiotics and vitamins, whilst eating cheesecake for breakfast - the definition of having your (cheese)cake and eating it too!
Prep time: 10 minutes (refrigerate overnight)
Ingredients for healthy cheesecake:
For the base:
- 50g/1¾ oz gluten-free oats
- 25g/1 oz walnuts
- 1 tablespoon cashew butter
- ½ tablespoon of coconut oil
- 1 teaspoon vanilla extract or a scraping of vanilla pod
For the cheese:
- 75g/2⅔ oz coconut yoghurt
- 75g/2⅔ oz dairy-free cream cheese
- Optional: a scraping of vanilla pod
Topping: 80g/3 oz of blackberries or other low sugar fruit
Directions for healthy cheesecake:
- In a food processor, pulse the walnuts, oats, cashew butter, oil and vanilla till a pliable dough forms.
- Divide the dough between two shallow glasses or ramekins, and press down with your fingers or the back of a spoon to form the cheesecake base.
- Blend together the yoghurt and cream cheese. Add more vanilla to taste.
- Divide the mixture evenly between the glasses and spread smooth. Cover and refrigerate overnight.
- The next day, top with a few crushed low-sugar berries.
- calories: 448
- fat: 31.3g
- protein: 10.9g
- sodium: 202mg
- sugar: 5.1g
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