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Breakfast Cheesecake Cupcakes

Breakfast Cheesecake Cupcakes are an easy twist on a parfait to make for a delicious morning. Slightly sweet, floral, and fresh. 

Course Breakfast
Cuisine American
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Yields: 12 cupcakes
Recipe by Tessa Arias

Ingredients

Cinnamon Granola Crust:

  • 3/4 cup old-fashioned oats
  • 1/3 cup toasted sliced almonds, walnuts, or pecans, or a combination
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon honey

Cheesecake Filling:

  • 8 ounces Neufchâtel cheese (1/3-less fat cream cheese), at room temperature
  • 7 ounces low-fat plain Greek yogurt
  • 1/4 cup granulated sugar
  • 2 tablespoons honey
  • 1 teaspoon vanilla
  • 1/2 teaspoon fresh orange zest
  • 1 large egg
  • 1 large egg white
  • 1 tablespoon all-purpose flour
  • Blueberries, sliced strawberries, blackberries, or raspberries for topping

Directions

For the crust:

  1. Preheat the oven to 350°F. Line a standard muffin tin with paper liners.
  2. 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:

  1. 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.
  2. 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.