Healthy Breakfast Cheesecake

Introduction

This Healthy Breakfast Cheesecake lets you enjoy a decadent-tasting treat to start your day, but it’s packed with protein and uses a nutritious almond crust. You can make it ahead for a quick, satisfying breakfast all week long.

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 24

Ingredients

• 2 cups whole almonds
• 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
• 4 tbsp salted butter
• 16 oz 4% fat cottage cheese
• 8 oz cream cheese
• 6 eggs
• 3/4 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
• 1/2 tsp finely ground almonds (use 1–2 tbsp for subtle flavor; add more if desired)
• 1/2 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 1/4 cup frozen mixed berries per cheesecake (thawed)

Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper.
2. Prepare the crust: Place the 2 cups of whole almonds and 2 tablespoons of Joy Filled Eats Sweetener in a food processor. Pulse until the almonds are finely ground into a meal.
3. Melt the 4 tablespoons of salted butter and pour it into the almond mixture. Pulse a few more times until the mixture is combined and resembles wet sand.
4. Press the almond crust mixture firmly and evenly into the bottom of the prepared baking pan.
5. Prepare the filling: In a large blender or food processor, combine the 16 oz cottage cheese, 8 oz cream cheese, 6 eggs, 3/4 cup Joy Filled Eats Sweetener, 1/2 tsp finely ground almonds (use 1–2 tbsp for subtle flavor; add more if desired), and 1/2 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor). Blend until the mixture is completely smooth and creamy.
6. Pour the creamy filling over the prepared crust in the pan.
7. Bake for 40-45 minutes, or until the center is just set and the edges are lightly golden.
8. Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack. Once cool, refrigerate for at least 4 hours, or overnight, to firm up.
9. To serve, slice into 24 squares. Top each serving with 1/4 cup of thawed frozen mixed berries.

Variations

• For individual portions, bake the cheesecake in a lined muffin tin for about 20-25 minutes.
• Swap the mixed berries for a dollop of sugar-free whipped cream or a drizzle of nut butter.
• Add a teaspoon of lemon zest to the filling for a bright, citrusy note.
• Serve the cheesecake squares warm instead of chilled for a softer, custard-like texture.

Tips for Success

• Ensure your cream cheese is at room temperature before blending to avoid lumps in the filling.
• Press the crust down very firmly with the bottom of a measuring cup to prevent it from crumbling when sliced.
• Let the cheesecake chill thoroughly in the fridge; this makes it easier to slice cleanly and improves the texture.
• For the smoothest filling, blend the cottage cheese mixture for a full 1-2 minutes until no graininess remains.

Storage & Reheating

Store leftover cheesecake squares in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze individual portions for up to 2 months. Thaw in the refrigerator overnight. This cheesecake is typically served chilled, but you can briefly microwave a slice for 15-20 seconds if you prefer it slightly warm.

FAQ

Can I use a different sweetener?

Yes, you can substitute the Joy Filled Eats Sweetener with an equal amount of another granulated low-carb sweetener like erythritol or monk fruit blend, following the alternative notes in the original recipe.

Is there a substitute for the finely ground almonds (use 1–2 tbsp for subtle flavor; add more if desired)?

You can omit the finely ground almonds (use 1–2 tbsp for subtle flavor; add more if desired) and increase the vanilla powder (use half this amount if you prefer less rich vanilla flavor) to 1 teaspoon for a classic vanilla flavor.

Can I use a different nut for the crust?

The recipe is designed for almonds. Substituting will change the flavor and texture, but walnuts or pecans could be used if processed into a fine meal.

Why is my filling grainy?

This is usually because the cottage cheese wasn’t blended long enough. Blend the filling mixture for a full 1-2 minutes until it is completely smooth and silky.

Can I make this dairy-free?

This recipe relies on cottage cheese and cream cheese. For a dairy-free version, you would need to find suitable, firm tofu-based substitutes, which will significantly alter the final product.

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set and slightly puffed, and the center still has a slight jiggle (like Jell-O) when you gently shake the pan. It will firm up as it cools.