Breakfast Cheesecake Cupcakes are an easy twist on a parfait to make for a delicious morning. Slightly sweet, floral, and fresh.
Recipe byTessa Arias
Cinnamon Granola Crust:
1/3cuptoasted sliced almonds, walnuts, or pecans, or a combination
8ouncesNeufchâtel cheese (1/3-less fat cream cheese), at room temperature
7ounceslow-fat plain Greek yogurt
1/2teaspoonfresh orange zest
1large egg white
Blueberries, sliced strawberries, blackberries, or raspberries for topping
For the crust:
Preheat the oven to 350°F. Line a standard muffin tin with paper liners.
In a medium bowl, combine all the crust ingredients. Divide the crust between the muffin cups, pressing down slightly to fill the bottom of each cup. Bake for 10 minutes, or until lightly browned and fragrant. Reduce oven temperature to 325°F.
For the filling:
In the bowl of an electric mixer or food processor, combine the cream cheese, yogurt, sugar, honey, vanilla, and zest until well combined. Add in the egg, egg white, and flour and beat or process until just combined. Do not overmix. Divide the batter between the muffin cups.
Bake for 20 to 25 minutes, or until the filling is firm at the edges but still slightly jiggly in the center. Place the muffin tin on a cooling rack and let cool completely before chilling in the refrigerator for at least 4 hours. The cupcakes can be store in an airtight container in the refrigerator for up to 4 days. Top with fresh berries before serving.