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Breakfast Cheesecakes

mini yogurt cheesecake recipe

“Is your tooth fairy sensitive?”

An unusual question, but I’m not one to judge.

“Wow, um, I never pondered that,” I replied to the dentist. “But chances are, yes.”

Whoops, he said very not fairy. My bad.

That little misunderstanding made my day. Hours later, I was still smiling about it. Doesn’t take much.

Speaking of simple joys, is there anything better than having dessert for breakfast? Maybe breakfast for dinner. Or maybe shorter narratives before recipes.

The inspiration for these breakfast cheesecakes comes from this recipe made with Greek yogurt. That recipe called for plain yogurt, with sugar added as a sweetener. Always looking for a shortcut, I opted for Vanilla Bean Greek Yogurt from Cabot Coop. It’s thick and delicious enough on its own for dessert. So I thought it would be a great base for this easy cheesecake idea.

For the crust, I used almond flour from King Arthur Flour and Schar Honeygrams crushed into crumbs. Those graham crackers are gluten free perfection – delicate and perfectly flavored. A pinch of cinnamon from Penzey’s gave just the right warmth to the simple crust.

Topped with fruit, this cheesecake would even be okay for say, a not-too-sweet actual dessert.

Breakfast Cheesecakes

15 fairy-sized cheesecakes

Inspired by this brilliant recipe for cheesecake from Eat Live Run.


  • Crust:
  • 2 cups crumbs
  • Pinch of cinnamon
  • 4 tablespoons melted butter or olive oil
  • Filling:
  • 2 cups vanilla Greek yogurt
  • 2 eggs, lightly beaten
  • 1 tablespoon cornstarch or 2 tablespoons gluten free flour
  • 1 teaspoon pure vanilla extract


Place 15 liners in cupcake tin.

Preheat oven to 350 degrees.

In a large bowl blend crumbs, cinnamon, and butter or oil. Divide mixture among liners, pressing crumbs down into pan with the back of a spoon. Let crust chill in fridge while you prepare filling.

For the filling, blend yogurt, eggs,cornstarch, and vanilla. Pour filling over crust and bake for about 25 minutes.

Let cool completely in fridge before enjoying.



For the crust, I used 1 cup almond flour and 1 cup crushed gluten free graham cracker crumbs. You could definitely use all cracker crumbs. Sometimes I like to add a bit of flaxseed meal.

I used Greek yogurt that was slightly sweetened, and didn’t feel like it was necessary to add any additional sweetener. But maybe you’ll want to add some sugar. You know what you need. Experiment. One time I used half Greek yogurt, and half ricotta, when I didn’t have enough yogurt. It was very good.

About the cornstarch – I think custards, like pumpkin pie, and cheesecakes benefit from a small amount of cornstarch or gluten free all-purpose flour blend. You could leave it out, but the texture is best with a bit of cornstarch.

I topped the mini cheesecakes below with frozen raspberries, defrosted and thickened with a pinch of cornstarch. Some other ideas for topping: jam, lemon curd, melted chocolate chips. Whatever is handy.

mini breakfast cheesecakes recipe