Easy

Breakfast cheesecakes with almond oat streusel and berries

Name: Mini yoghurt cheesecakes recipe
Yield: 6
Ingredients: 35g cold unsalted butter, chopped; 35g rolled oats; 35g plain flour; 15g flaked almonds; 2 tsp runny honey, plus extra, to drizzle; Berries, to serve; Toasted flaked almonds, to serve; 60ml milk; 2 platinum-strength gelatine leaves, soaked in cold water for 5 minutes; 200g cottage cheese; 200g Greek-style yoghurt; 40.00 ml runny honey; 1 tsp vanilla bean paste; Finely grated zest of 1/2 orange

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Breakfast cheesecakes with almond oat streusel and berries

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by Aoife Noonan

CHEF

Oct 24, 2024

When porridge isn't cutting it for breakfast, these mini yoghurt cheesecakes are the perfect replacement. As a healthier option to the classic cheesecake recipe, these individual cheesecakes are made with a creamy yoghurt, milk and cottage cheese filling with a pinch of vanilla bean and honey for a touch of sweetness, and a nutty almond and oat base. Ideal for whipping up the night before, this easy breakfast recipe is sure to be a favourite.

Recipe note: Begin this recipe at least 5 hours ahead. You’ll need a 3/4-cup (180ml) capacity Texas muffin pan.

35g cold unsalted butter, chopped
35g rolled oats
1/4 cup (35g) plain flour
15g flaked almonds
2 tsp runny honey, plus extra, to drizzle
Berries, to serve
Toasted flaked almonds, to serve

Filling

1/4 cup (60ml) milk
2 platinum-strength gelatine leaves, soaked in cold water for 5 minutes
1 cup (200g) cottage cheese
200g Greek-style yoghurt
2 tbs runny honey
1 tsp vanilla bean paste
Finely grated zest of 1/2 orange

Method

1.

Preheat oven to 200°C/180°C fan-forced. Line a 6-hole 3/4-cup (180ml) capacity Texas muffin pan with paper cases.
2.

Place butter, oats, flour and almonds in a food processor and pulse until mixture resembles coarse breadcrumbs. Add honey and mix through. Divide between paper cases and press down with a spoon to form a base. Bake for 10 minutes or until golden and set. Set aside until cool.
3.

For the filling, place the milk in a small saucepan over medium-high heat and bring to a simmer. Drain and squeeze out water from soaked gelatine leaves and add to the milk. Whisk until dissolved.
4.

Place the cottage cheese in a clean food processor with the yoghurt, honey and vanilla, and whiz until smooth. Tip into a medium bowl and fold in the orange zest and the gelatine and milk mixture. Divide between muffin cases. Chill for at least 4 hours, or overnight. Alternatively, freeze cheesecakes in an airtight container for up to a month, and defrost the night before you want to serve.
5.

To serve, top with berries and flaked almonds and a drizzle of extra honey.