Fruity, creamy and so easy to make, this no-bake breakfast cheesecake recipe is an absolute must-try.
If you’re used to thinking that cheesecakes are all about desserts, now might be the time to rethink and change your opinion. This easy no-bake breakfast cheesecake is packed with everything you would want your breakfast to have- and tastes absolutely divine.
What’s best is the fact that you’ll need just a teeny bit of effort to make this nutritious and delicious cheesecake.
Ready to give the recipe a shot? Here’s all you need to know about it before you go ahead.
Ingredients For the Recipe
You’ll need two sets of ingredients to make the no-bake breakfast cheesecake.
For the crust:
- 1 ½ cups almond flour
- ¼ cup butter
- ¼ cup sugar
- Pinch of salt
- 16 oz fresh strawberries
- 16 oz cottage cheese
- ½ cup sugar
- 1 teaspoon vanilla
- 1 tablespoon gelatin
- ¼ cup warm water
Kitchen Tools Needed
- Measuring cups and spoons
- Mixing bowls
- Blender or Food processor
- Hand mixer
- 9-inch springform pan
- Medium saucepan
How to Make the No-Bake Breakfast Cheesecake
Ready with all your ingredients? Here’s how to make the cheesecake from scratch.
Place the almond flour in a big bowl.
Melt the butter, then add the butter, salt, and sugar to the almond flour. Mix until the mixture is consistent throughout.
Place the almond flour dough in the serving dish. Set aside.
Clean the strawberries and remove the tops before placing them in a blender with the cheese and pulse until smooth.
Add the sugar and vanilla to the strawberry mixture and pulse again.
Combine the gelatin and water in a separate bowl, stirring until the gelatin is completely dissolved. Add this to the blender and pulse again until fully incorporated.
Pour the strawberry mixture into the serving dish, on top of the first layer. Seal and refrigerate overnight.
Serve in a jar in the morning for breakfast.
Frequently Asked Questions
Cottage cheese is one of the best kinds of cheese you could use to make this no-bake breakfast cheese. It is loaded with protein, has a very subtle, mild flavor, and is incredibly versatile, making it the perfect breakfast food.
If you don’t have cottage cheese or are just looking for an alternative, you could make do with cream cheese or hung Greek yogurt too.
You definitely can! Just remember that frozen and thawed berries might be juicy and liquidy, so you will need to adjust the quantity of the other ingredients you are adding to get the cheesecake mixture to the right texture.
You could use practically any frozen berries you like- not just strawberries. Blueberries, raspberries, cranberries, and blackberries are all great too.
Most no-bake dessert recipes call for the use of almond flour for the crust, and that’s simply because it is readily available and very easy to use. If you don’t want to use almond flour, you could use coconut flour or even some graham cracker crumbs instead.
Remember that if you are using crushed graham crackers (or any other digestive biscuits), you don’t need to add salt and sugar into the mixture, since these cookies are naturally sweetened.
If you want, there’s a lot more flavor variation you can bring into this subtle cheesecake recipe. You could add in some more different berries, or throw in some other chopped fruits of your choice. Just remember to opt for fruits that have a flavor that works well in cheesecakes, and those that complement the flavor of cottage cheese.
Bananas, for instance, can be an excellent option since they are great for breakfast too.
You could also make a cinnamon-flavored breakfast cheesecake by ditching the berries and adding a bit of cinnamon powder and chopped apples into the cheesecake mixture.
Want to enjoy something on a fresher, tangier note? Add some lemon zest and lemon juice into the cheesecake mixture.
This versatile cheesecake can be topped with pretty much anything you want. Chopped fresh or frozen fruit is the absolute best, but you can also take it up a notch with a little whipped cream.
Love chocolate? Drizzle a bit of chocolate sauce or some dark chocolate shavings for some extra flavor.
If you want to enjoy a bit of texture, you can also top the cheesecake with some chopped nuts of your choice. If nothing else seems to work for you, some crushed graham crackers can be sprinkled on the top too!
Your leftover no-bake breakfast cheesecake can stay fresh in the refrigerator for up to 3 days. Just remember to cover the container or jar with a lid or some cling wrap to help it stay fresh and flavorful.
You can also freeze this breakfast cheesecake, but if you thaw it, it won’t retain the same texture and flavor that you would want to enjoy.
Tips to Make the No-Bake Breakfast Cheesecake
Think you’ve got it all covered? Here are some additional tips and tricks to keep in mind to nail the cheesecake.
- While the almond flour used to make the crust for this cheesecake is healthy, you can make it healthier by adding some chia seeds and quick oats into it. Remember that you might need to increase the amount of butter you’re adding in to get the crust to have the right texture.
- To help the crust stay solid and firm when you’re enjoying the cheesecake, allow it to chill in the freezer for a few minutes before you layer it with the cheesecake mixture.
- If you’re not too keen on enjoying your no-bake breakfast cheesecake in a jar, you can also layer it in silicone muffin cups and let it set in the refrigerator or freezer for a while before you serve.
- While you can always enjoy the cheesecake on its own, you might want to pair it with some fresh fruit and/or fruit sauce to make it healthier.
Enjoyed recreating this easy, no-bake recipe in your kitchen? On the hunt for some more such fun and interesting recipes to try out? Here are a few good ideas you might want to check out.
- No-Bake Oreo Cheesecake Recipe
- No-Bake Cherry Cheesecake Lasagna Recipe
- No-Bake Blueberry Cheesecake Recipe
- 1 ½ cups (139g) almond flour
- ¼ cup (57g) butter
- ¼ cup (50g) sugar
- Pinch of salt
- 16 oz (454g) fresh strawberries
- 16 oz (454g) cottage cheese
- ½ cup (100g) sugar
- 1 teaspoon (5ml) vanilla
- 1 tablespoon (9g) gelatin
- ¼ cup (59ml) warm water
- Place the almond flour in a big bowl.
- Melt the butter, then add the butter, salt, and sugar to the almond flour. Mix until the mixture is consistent throughout.
- Place the almond flour dough in the serving dish. Set aside.
- Clean the strawberries and remove the tops before placing them in a blender with the cheese and pulse until smooth.
- Add the sugar and vanilla to the strawberry mixture and pulse again.
- Combine the gelatin and water in a separate bowl, stirring until the gelatin is completely dissolved. Add this to the blender and pulse again until fully incorporated.
- Pour the strawberry mixture into the serving dish, on top of the first layer. Seal and refrigerate overnight.
- Serve in a jar in the morning for breakfast.
Amount Per Serving: Calories: 431Total Fat: 25gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 74mgSodium: 511mgCarbohydrates: 30gFiber: 2gSugar: 3gProtein: 21g