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.

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Greek Yogurt Breakfast Cheesecake

Crust
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.

Filling
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.

One comment on “Greek Yogurt Breakfast Cheesecake

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