Introduction

Start your day with these delightful Breakfast Cheesecake Cupcakes—a perfect blend of creamy filling and a crunchy, nutty crust. Topped with fresh berries, they make a wholesome and elegant morning treat.

Breakfast Cheesecake Cupcakes with Fruit Topping Recipe - Recipe Image

Ingredients

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
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

Instructions

Step 1: Preheat your oven to 350°F and line a standard muffin tin with paper liners.
Step 2: In a medium bowl, mix the oats, toasted nuts, cinnamon, nutmeg, and honey for the crust. Divide this mixture evenly among the muffin cups, pressing down firmly to form the crust layer. Bake for 10 minutes until lightly browned and fragrant, then reduce the oven temperature to 325°F.
Step 3: For the filling, combine the Neufchâtel cheese, Greek yogurt, granulated sugar, honey, vanilla, and orange zest in a mixer or food processor until smooth.
Step 4: Add the egg, egg white, and flour to the mixture and beat just until combined; avoid overmixing to keep the texture creamy.
Step 5: Divide the cheesecake filling evenly over the baked crusts in the muffin tin.
Step 6: Bake for 20 to 25 minutes until the edges are set but the center still jiggles slightly. Remove from the oven and allow the cupcakes to cool completely on a rack.
Step 7: Chill the cupcakes in the refrigerator for at least 4 hours before serving. Just before serving, top with fresh berries of your choice.

Tips & Variations

Try using different nuts for the crust to change the flavor profile. Pecans add warmth, while almonds bring a subtle sweetness.
Use maple syrup instead of honey for a different sweet note in the crust and filling.
For a dairy-free version, substitute the Neufchâtel cheese and yogurt with plant-based alternatives.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 4 days. They taste best chilled, so keep them cold until ready to serve. Reheat is not recommended as these are best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, these cupcakes require at least 4 hours of chilling time, so making them the day before is ideal to allow the flavors to meld and the texture to firm up.

Can I use full-fat cream cheese instead of Neufchâtel?

Absolutely! Full-fat cream cheese will make the filling richer and creamier but might alter the nutrition slightly.

Breakfast Cheesecake Cupcakes with Fruit Topping Recipe

Print Recipe

★★★★★

4.7 from 570 reviews

These Breakfast Cheesecake Cupcakes offer a delicious and wholesome start to your day, combining a crunchy oat and nut crust with a creamy, lightly sweetened cheesecake filling. Topped with fresh berries, they are a perfect blend of textures and flavors, ideal for a nutritious breakfast or a delightful snack.

Author: Nora
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 4 hours 50 minutes
Yield: 12 cupcakes 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Crust Ingredients

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

Filling Ingredients

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 extract
1/2 teaspoon fresh orange zest
1 large egg
1 large egg white
1 tablespoon all-purpose flour

Topping

Blueberries, sliced strawberries, blackberries, or raspberries for topping

Instructions

Prepare the crust: Preheat the oven to 350°F (175°C). Line a standard muffin tin with paper liners to prevent sticking and ease cleanup.
Mix crust ingredients: In a medium bowl, combine the oats, toasted nuts, cinnamon, nutmeg, and honey. Stir well until the mixture is combined and slightly sticky from the honey.
Form crust in muffin cups: Divide the crust mixture evenly among the muffin cups, pressing down firmly to create an even layer on the bottom of each cup. Bake for 10 minutes until the crust is lightly browned and fragrant. Then, reduce oven temperature to 325°F (163°C) for the filling.
Prepare the filling: In the bowl of an electric mixer or food processor, blend the Neufchâtel cheese, Greek yogurt, sugar, honey, vanilla extract, and orange zest until smooth and well combined.
Add eggs and flour: Beat in the egg, egg white, and flour just until combined—do not overmix to maintain a light texture.
Fill muffin cups: Spoon the cheesecake batter evenly over the pre-baked crusts in the muffin tin, filling each cup almost to the top.
Bake the cheesecakes: Bake the cupcakes at 325°F (163°C) for 20 to 25 minutes. The edges should be set and firm, while the centers remain slightly jiggly.
Cool and chill: Remove from oven and place the muffin tin on a cooling rack, allowing cupcakes to cool completely to room temperature. Then, refrigerate for at least 4 hours to set thoroughly.
Serve: Before serving, top each cheesecake cupcake with fresh berries such as blueberries, sliced strawberries, blackberries, or raspberries. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

Ensure the Neufchâtel cheese is at room temperature for easier mixing and a smoother filling.
Do not overmix the batter after adding eggs and flour to avoid dense cheesecakes.
You can use a combination of nuts according to your preference or what you have available.
Allow sufficient chilling time for the cupcakes to properly set and develop their flavors.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
These cheesecake cupcakes can be made a day ahead for convenience.

Keywords: breakfast cheesecake, healthy cheesecake cupcakes, low fat dessert, fruit topped cheesecake, Greek yogurt cheesecake, portable breakfast, nut crust cheesecake