Yogurt Breakfast Cheesecake – (Only 2 Ingredients!)

Creamy and customizable, this two-ingredient yogurt breakfast cheesecake recipe is easy to make in minutes!

Why You’ll Love This Overnight Yogurt Breakfast Cheesecake

• It tastes like having dessert for breakfast!
• High protein, low fat, low sugar, Only 100 calories per serving..
• It’s a great way to use up ingredients you already have in your refrigerator or kitchen pantry.
• The entire recipe takes just 5 minutes to make and is perfect for serving last minute guests or feeding a large, hungry family.
• Everyone will be impressed when you cut the cake and reveal the gorgeous layers inside. It’s like a soft, thinly sliced, healthy yogurt icebox cake!

Want a baked version? Try the popular Greek Yogurt Cheesecake

Step-by-step recipe video

Main ingredients

Yogurt – Choose a thick yogurt, such as Greek yogurt or dairy-free coconut yogurt. This will help the yogurt cake set and result in better slices.

cookie – Look for drier cookies as they will absorb more of the moisture from the yogurt. Good options include graham crackers, gingersnaps, OREO, tea biscuits, Biscoff, or other shortbread cookies. For a low-carb and keto yogurt cake, choose flourless, sugar-free cookies.

You will need enough cookies to cover the surface of the pan in 2 to 3 layers.

fruit – Experiment with different frozen or fresh fruits, including raspberries, blueberries, mangoes, blackberries, peaches, and kiwis. Or, if you prefer a plain breakfast yogurt cheesecake, leave out the fruit.

Optional Sweetener – If your yogurt is unsweetened, consider mixing in 1/3 cup of powdered sugar or a sugar-free substitute. Liquid sweeteners like pure maple syrup or honey will work, but powdered or granular options will give you a thicker cheesecake texture.

How to make yogurt breakfast cheesecake

1. Start by gathering all the ingredients together in an 8-inch square pan (or similar sized pan).
2. If using unsweetened Greek yogurt, add the sweetener powder and whisk until well combined.
3. Using a spatula or large spoon, spread about a quarter of the yogurt evenly over the bottom of the pan.
4. Cut or break graham crackers into large pieces. Arrange the layer on top of the yogurt so that it takes up most of the surface of the pan.
5. Press sliced ​​berries into an optional layer on top of graham crackers. Then top with a second yogurt layer.
6. Repeat previous steps with alternating layers of graham crackers or cookies, berries, and yogurt.
7. When the cake is finished, cover it loosely with a cloth or plastic wrap. Leave gaps for moisture to escape.
8. Refrigerate for 8 hours or overnight. The breakfast cheesecake will thicken and firm considerably as it cools and the cookies absorb the yogurt.
9. Once firm, use a knife to carefully cut into pieces and place on a plate or bowl for a healthy breakfast, brunch, snack, or dessert.
10. Store leftovers in a covered container in the refrigerator for up to a week. Or freeze for up to 3 months and then thaw completely before serving.

Katie’s Favorite Flavor Variations

strawberry. I love using strawberries as my fruit of choice in this recipe. Because you’ll feel like you’re eating strawberry cheesecake for breakfast.

Tiramisu. Dip the cookies in strong coffee or espresso and arrange them in the pan. Sprinkle with cocoa powder just before serving.

lemon. Use lemon-flavored yogurt or stir 2 tablespoons of lemon zest into the yogurt.

Peanut Butter Banana. Mix fourth cup of peanut butter into yogurt. Use sliced ​​bananas as fruit. The same idea applies to almond butter or homemade Nutella.

chocolate. Add 2/3 cup of unsweetened cocoa powder to Greek yogurt. This version of a chocolate yogurt breakfast cake goes best with vanilla yogurt.

More Breakfast Recipes with Yogurt

Blueberry Protein Muffins

Ingredients: 2 bagels

Pistachio Overnight Oats

protein waffles

chocolate smoothie

healthy banana bread

oatmeal smoothie