Healthy Breakfast cheesecake/Souffle

This healthy breakfast tastes like a baked cheesecake and sweet souffle had a baby. It’s packed full of protein, made with only a handful of ingredients, and low in sugar. Top with a little yogurt and fruit for the perfect breakfast treat, so you never have to choose between dessert or breakfast again 😉 This can be made dairy-free and is gluten-free, as well!

I love a sweet breakfast, but I also love a high-protein breakfast, and preferably one that isn’t loaded with sugar. When I first started making this recipe, I really didn’t know what to call it. It was almost like a baked cheesecake, almost like a sweet souffle with it’s soft-textured center. Regardless, it’s delicious and such a fun way to switch up your typical breakfast routine!

Want another fun breakfast recipe? Try my breakfast crumble!

Why you’ll love this breakfast cheesecake/souffle

• This breakfast cheesecake is gluten-free, can be made dairy-free, and is low in sugar.
• A fun way to switch up boring breakfasts!
• Is prepped in under 5 minutes.
• The texture is amazing – firmer outside, super soft center.
• It’s versatile – top with your favorite toppings, use greek yogurt or coconut yogurt, add in vanilla or almond extract, etc.
• Makes a great breakfast, snack, or dessert!
• Packed with protein!

Breakfast cheesecake recipe video

Ingredients and substitutions

• Yogurt: Yogurt is the star of the show here so it’s very important you use a high-quality yogurt that you love the taste of. The yogurt needs to be THICK so I recommend using a whole-fat option or super thick greek yogurt. I use coconut yogurt (CocoJune & Culina are my favorite brands). If your yogurt is too watery, it won’t bake!
• Egg: We use one egg in this recipe, to help it bake and rise. Unfortunately, a flax egg will not work as a vegan option. I have not tried egg-replacer.
• Protein powder: You just need a scoop! Again, make sure it’s a flavored protein you actually like the taste of as it’s going to add flavor to the recipe. If you hate the flavor of it, it’ll ruin the recipe. I have not tested this recipe without the protein, so I can’t say it’ll turn out without it. I also have not tested whey protein. I used Macro Mike salted caramel protein and it’s incredible – tastes like dessert! You can use my code “amb-dani” for a discount on any order!
• Cashew butter: You can also use almond butter or sunflower seed butter for a nut-free option.
• Maple syrup or honey: Just a touch is used to add a tad bit of sweetness!
• Vanilla extract & sea salt

How to make healthy breakfast cheesecake/souffle

Equipment

• Blender: I love my Beast Blender as it’s powerful & compact (doesn’t take up much space!)
• Ramekin

Steps

• Add all of the ingredients to a blender. Blend for a minute or so untill no lumps remain.
• Grease your ramekin, then pour the cheesecake batter into it.
• Bake at 375F for 25-30 minutes until the center is firm to touch. Careful not to over-bake, as it’ll loose it’s amazing soft center. Serve immediately with some extra yogurt, fresh berries, or a sprinkle of granola!

Topping suggestions

• Add some sprinkles for a birthday cake/funfetti vibe!
• Add a handful of chocolate chips.
• Top with coconut cream/coconut whip.
• Add some fresh berries and granola for crunch.
• Top with a little extra yogurt and toasted coconut.
• Add an extra drizzle of nut butter.

FAQ’s, Tips, & Tricks for making breakfast cheesecake

• Don’t over-bake! Over-baking will lead to a dry texture. You want the center to be a pretty firm to touch, but it’s okay if it’s still a bit springy!
• Can this breakfast cheesecake be made vegan? I have not tried an egg-replacer, but a flax egg did not work. I’ll work on a vegan/egg-free version!
• Can this be made ahead of time? It can, but the texture is best straight from the oven. You can prep the batter the night before and bake in the morning. If you did want to make it ahead of time, you can reheat prior to eating, but i’m not sure how the texture will be as I haven’t tried it!
• Can you use whey protein? I have personally only ever tried plant-based proteins so I can’t say for sure, but don’t know why it wouldn’t work!

More healthy breakfast recipes to try

• Pb&J Chia Pudding
• Breakfast crumble
• Crunchy granola clusters
• Oatmeal Cookie overnight oats
• Breakfast egg-stuffed peppers
• Healthy breakfast bowls
• Peanut butter coffee protein shake

If you make this recipe and love, it’d mean the world to me if you left a star rating below and tag me in your creations @danishealthyeats on Instagram! x

Healthy Breakfast Cheesecake/Souffle

This healthy breakfast tastes like a baked cheesecake and sweet souffle had a baby. It's packed full of protein, made with only a handful of ingredients, and low in sugar. Top with a little yogurt and fruit for the perfect breakfast treat, so you never have to choose between dessert or breakfast again 😉 This can be made dairy-free and is gluten-free, as well!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Breakfast, Dessert, Snack

Servings 1

Ingredients

  

• 1/2 cup thick coconut yogurt or greek yogurt *MUST be thick! I like CocoJune or Culina
• 3 tbsp of your favorite protein powder
• 1 egg
• 2 tsp maple syrup or honey *if your protein isn't very sweet, you can add another tsp of maple syrup/honey!
• 1/2 tbsp cashew butter or almond butter *or 1 tsp melted coconut oil
• 1/4 tsp vanilla extract & pinch of sea salt
• berries, for topping

Instructions

 

• Preheat oven to 375F.
• Add all of the ingredients to a blender, blending until no lumps remain.
• Grease a small ramekin and pour the cheesecake batter into it.
• Bake for 25 minutes (may take closer to 30 depending on the yogurt you use) until it has puffed up and the center is pretty firm to touch. Careful not to over-bake.
• Top with a little extra yogurt, chia jam, fresh berries, granola, etc, and enjoy!

Keyword breakfast recipes, Healthy Breakfast, high protein, high protein breakfast, high protein snacks, paleo breakfast