Description
These Breakfast Cheesecake Cupcakes combine a wholesome oat and nut crust with a creamy, lightly sweetened Greek yogurt and Neufchâtel cheese filling. Topped with fresh berries, they offer a delicious, nutritious start to your day that’s both satisfying and elegant.
Ingredients
Scale
Crust
- 3/4 cup old-fashioned oats
- 1/3 cup toasted sliced almonds, walnuts, or pecans, or a combination
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon honey
Filling
- 8 ounces Neufchâtel cheese (1/3-less fat cream cheese), at room temperature
- 7 ounces low-fat plain Greek yogurt
- 1/4 cup granulated sugar
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon fresh orange zest
- 1 large egg
- 1 large egg white
- 1 tablespoon all-purpose flour
Toppings
- Blueberries, sliced strawberries, blackberries, or raspberries for topping
Instructions
- Prepare the crust: Preheat your oven to 350°F and line a standard muffin tin with paper liners to prevent sticking. In a medium bowl, thoroughly combine the oats, toasted nuts, cinnamon, nutmeg, and honey. Distribute the mixture evenly among the muffin cups, pressing down gently to form a compact base layer. Bake for 10 minutes until the crust is lightly browned and fragrant. Then, reduce the oven temperature to 325°F for baking the filling.
- Make the filling: Using an electric mixer or a food processor, blend the Neufchâtel cheese, Greek yogurt, sugar, honey, vanilla extract, and orange zest until smooth and well combined. Add the egg, egg white, and flour, mixing just until everything is incorporated—avoid overmixing to keep the filling light.
- Assemble and bake: Spoon the filling over the baked crusts in the muffin cups, dividing it evenly. Place the muffin tin in the oven and bake for 20 to 25 minutes, until the edges of the filling are firm but the center remains slightly jiggly, indicating perfect doneness.
- Cool and chill: Remove the cupcakes from the oven and place the muffin tin on a cooling rack to cool completely. Once cooled, refrigerate the cupcakes for at least 4 hours to allow the flavors to meld and the texture to set properly.
- Serve: Before serving, top each cheesecake cupcake with fresh berries of your choice such as blueberries, sliced strawberries, blackberries, or raspberries. Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
- Ensure the cream cheese is at room temperature to avoid lumps in the filling.
- Do not overmix the filling to keep the texture light and creamy.
- You can use any combination of nuts for the crust according to your preference.
- For best results, chill the cupcakes thoroughly before serving to enhance flavor and texture.
- These cupcakes can be made a day ahead, making them perfect for meal prep or entertaining.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: breakfast cheesecake cupcakes, healthy breakfast, Greek yogurt cheesecake, low-fat cheesecake, oat crust, berry topping
