Breakfast Cheesecake Cupcakes with Fruit Topping Recipe
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.
- 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
