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Guilt-Free, No-Bake Breakfast Cheesecake Tart

Prep Time
10 min
Cook Time
20 min
Yields
6 servings

Turn yogurt and granola into a delicious no-bake breakfast cheesecake. High in protein, calcium, fibre and healthy fats, it’s a fresh take on breakfast. Light, crispy oatmeal crust topped with a sweet cheesecake filling, it’s perfect for those humid summer days. Top with fresh fruit, chopped nuts and a drizzle of honey.

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ingredients

Crust

1
cup large-flake oats
½
cup whole wheat flour or light spelt flour
3
Tbsp raw turbinado sugar
¼
tsp salt
cup coconut oil, melted

Filling

cup orange juice
1
Tbsp powdered gelatin
2
cups unsweetened plain yogurt (Balkan-style or Greek-style)
cup maple syrup
cup well-shaken coconut milk
1
Tbsp lemon juice
½
tsp vanilla extract
¼
tsp orange zest, more for toppings

Toppings

Fresh fruit of choice (orange slices, pitted cherries, berries, etc.)
Chopped nuts of choice
Honey
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directions

Notes

Freeze Time: 8 hours.

Step 1

For the crust, preheat oven to 350ºF. Line an 8″ x 8″ baking pan with parchment paper.

Step 2

In a medium bowl, combine oats, flour, coconut oil, cinnamon and salt. Mix in coconut oil until combined

Step 3

For the filling, add orange juice to a small skillet and sprinkle over gelatin. Heat over medium until gelatin has dissolved and a few bubbles begin to break on the surface, about 1 minute. Reserve.

Step 4

In a large bowl, whisk to combine yogurt, maple syrup, coconut milk, lemon juice, vanilla and orange zest. Slowly whisk in gelatin orange juice mixture.

Step 5

Pour into cooled crust and refrigerate for at least 8 hours, preferably overnight, until set.

Step 6

Cut into large squares or triangles and top with fruit, nuts and honey.

Guilt-Free, No-Bake Breakfast Cheesecake Tart

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