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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
These high protein breakfast cheesecakes are a delightful way to start your day. With a crunchy granola base and a creamy strawberry-yogurt topping, each bite offers a refreshing burst of flavor. The subtle sweetness from the maple syrup complements the natural tartness of the strawberries, while the coconut oil binds the granola into a satisfying crust. Perfectly portioned into mini cheesecakes, they are easy to prepare and make for a convenient breakfast option. Simply store...
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Line a baking tray with cupcake cases.
Add granola and coconut oil to a bowl. Mix well and push down and flatten in the cases.
Mix chopped strawberries together with natural yogurt.
Add maple syrup and gently mix.
Top your granola with the mixture and decorate with a chopped strawberry.
Pop in the freezer for about an hour.
Store in freezer and lift out 15 minutes before eating.
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For a different flavor, try using honey instead of maple syrup.
Can I use a different type of yogurt?
Yes, you can use any yogurt of your choice, but it may alter the flavor slightly.
How long can these cheesecakes be stored in the freezer?
They can be stored in the freezer for up to a month.
Can I use a different fruit for topping?
Yes, you can use other fruits like blueberries or raspberries for topping.
What can I use instead of coconut oil?
You can use melted butter or any other oil of your choice.
Do I need to thaw them before eating?
Yes, let them sit for about 15 minutes before eating to soften slightly.
Just a mum who loves to make homemade food for her family! And loves sharing my recipes with you!
