Greek Yogurt Breakfast Cheesecake

Does anyone else’s kid love to eat yogurt like, twice, and then won’t eat it ever again? Really wanted Ian to enjoy the full-fat protein powerhouse but I couldn’t get another smoothie in him. Then I thought of “cheesecake.”

It was perfect. The crust was a relatively low-sugar cereal that Ian had enjoyed twice and then said he would never eat again, crushed up with 1/4 cup of melted butter. Cereal eaten. Yogurt eaten. And he thinks it’s cheesecake.

Also pictures of bellies and Ian’s greenlit magic portal. We know how to party.


Greek Yogurt Breakfast Cheesecake

2 cups crushed cereal that your kid used to love but won’t eat (I used Kashi’s Sweet Potato Sunshine)
1/4 cup melted butter (or coconut oil)
pinch salt

Mixa mixa and press into a greased pie plate or cake pan or dish-I used 8×8 square baking Pyrex.

1 tsp vanilla extract
1 tsp pumpkin pie spice (optional)
2 eggs
2 cups plain Greek yogurt
1/2 cup honey
pinch salt

Whisk all ingredients in medium bowl. Pour over crust and bake at 350 degrees for 35-40 minutes or until just set. Chill for two hours or 30 minutes in the freezer if your kid can’t wait.

2 comments on “Greek Yogurt Breakfast Cheesecake

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