This berry cheesecake bowl is a delicious, filling and healthy breakfast that can satisfy any sweet cravings! Just mix together the cheesecake ingredients the night before, leave the mix to set in the fridge, and then top it with berries and lemon zest the next morning. It’s a healthy breakfast that will keep you going all day!
I will admit, recipe testing for this went a little wrong – hence it being shared after berry season is over. It turns out that you can’t replace full fat cream cheese with light cream cheese (or replace Greek yogurt with regular plain yogurt…). There were a couple of instances where it didn’t set at all!
However, I finally figured it out and wanted to share it ASAP! After all, I’d say it’s a pretty good breakfast to make ahead for your first day back at school after summer. After all, who doesn’t need a little bit of sweetness to start the day?
The best thing about this berry cheesecake bowl recipe is how it’s actually relatively healthy! Of course, it isn’t low in fat due to the yogurt and cream cheese. However, it will give you plenty of calcium! Plus, fresh berries have lots of antioxidants and other vitamins. It’s a really tasty way to get your 5-a-day!
The only downside to this recipe that I can think of is that you have to make the cheesecake mix in advance. To be honest, if you forget to do it then you can still serve and eat it. Don’t worry, it won’t do you any harm! It just won’t be quite the right texture or quite as similar to cheesecake.
Ideally, it’s best to mix up the lemon yogurt cheesecake mix the evening before you plan to eat it. Then just chill it overnight. That way, when you’re ready to eat it, all you have to do is add your fresh berries and dig in!
It’s actually a pretty good recipe for an on-the-go breakfast too. After all, if you layer the cheesecake and berries in a mason jar like a parfait, you can just grab the jar and a spoon and you’re ready to leave the house! Why not enjoy it on your way to school or work?
If you’re planning on making this outside of berry season, then I highly recommend serving the cheesecake mix with Shivani’s berry chia jam which uses frozen berries and comes together in around 20 minutes – nice and speedy! Plus, I hear that it’s super tasty!
For the Cheesecake Mix
- 125 g (4 oz) full fat cream cheese
- 125 g (4 oz, 1/2 cup) full fat plain Greek yogurt
- 4.5 tbsp lemon juice
- 1 tbsp runny honey
- 1 tsp vanilla extract
- fresh berries, e.g. cherries, blackberries, raspberries, strawberries, blueberries
- lemon zest
- Add all ingredients for the cheesecake mix to a large bowl and mix using a hand mixer on high speed until fairly thick. Cover with clingfilm and chill for 1.5 hours minimum (ideally overnight).
- To serve, split the cheesecake mix into two bowls and add fresh berries and lemon zest as desired.
The cheesecake bowls can be stored in the fridge for 3-5 days maximum.
Make sure to use full-fat cream cheese and full-fat plain Greek yogurt, or it won't set.
Nutrition Information:Yield: 2 Serving Size: 1/2 batch
Amount Per Serving: Calories: 352Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 66mgSodium: 229mgCarbohydrates: 29gFiber: 5gSugar: 21gProtein: 12g
All nutrition values are an estimate and may vary.
If you’re looking for more cheesecake recipes, then try our family’s ultimate no-bake lemon cheesecake – it might not be as healthy, but it really is incredible!
For another breakfast-themed cheesecake recipe, try this cereal cheesecake – it looks just divine and I love the idea of folding the cereal into the cheesecake itself! Plus it’s also no-bake!
Or, for another fairly low-sugar breakfast, try these no-refined-sugar flapjacks! They can also be made in advance and are super tasty!
For another cream cheese and berry recipe, try my strawberry and white chocolate cupcakes with white chocolate cream cheese frosting. The frosting is so good that I often make double and eat it with a spoon!
Post linked to #CookBlogShare