Best 3 Nates Healthy Breakfast Cheesecake Recipes

Indulge in a guilt-free breakfast treat with Nate's Healthy Breakfast Cheesecake, a delectable combination of creamy cheesecake filling and a wholesome almond flour crust. This protein-packed cheesecake is not only a delightful indulgence but also a nutritious way to start your day. It's made with wholesome ingredients like Greek yogurt, cottage cheese, and almond flour, and it's naturally sweetened with honey and maple syrup. Enjoy this cheesecake for breakfast, a post-workout snack, or a light dessert. The article also includes a variety of other cheesecake recipes, including a classic New York-style cheesecake, a chocolate cheesecake, and a no-bake cheesecake. So, whether you're a cheesecake aficionado or simply looking for a healthier breakfast option, this article has something for everyone.

Here are our top 3 tried and tested recipes!

BREAKFAST CHEESECAKE

Breakfast Cheesecake image

These cheesecake pastries are a family favorite for breakfast OR dessert! Dust with powdered sugar before serving and store leftovers in the refrigerator.

Provided by Kelly Loney

Categories Desserts

Time 50m

Yield 15

Number Of Ingredients 6

Ingredients

2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 egg, separated
¾ cup sugar
1 teaspoon lemon juice
½ teaspoon vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Press 1 package's worth of crescent rolls, still connected, onto the bottom of a greased 9x12-inch baking dish.
Combine cream cheese, egg yolk, sugar, lemon juice, and vanilla extract in a bowl; beat with an electric mixer until fluffy. Spread mixture on top of the crescent roll "crust" in the baking dish.
Cover cream cheese filling with the second package of crescent roll dough and brush with egg white.
Bake in the preheated oven until puffed up and golden, 25 to 35 minutes. Remove from oven and allow to cool.

Nutrition Facts : Calories 265.5 calories, Carbohydrate 22.6 g, Cholesterol 45.3 mg, Fat 17.1 g, Protein 4.8 g, SaturatedFat 8.3 g, Sodium 327.8 mg, Sugar 12.2 g

NATE'S HEALTHY BREAKFAST CHEESECAKE

Nate's Healthy Breakfast Cheesecake image

This cheesecake is essentially fat-free! And guess what? It tastes exactly like (or in my opinion better than) regular cheesecake. Full of protein, this is an excellent choice for breakfast, snacks, or dessert if you are looking to stay lean (and in some cases, mean). Any fruit, chocolate, etc., can be added if you'd like!

Provided by Anonymous

Categories Desserts Cakes Cheesecake Recipes

Time 4h20m

Yield 8

Number Of Ingredients 13

Ingredients

1 cup graham cracker crumbs
½ cup oats
⅓ cup water
¼ cup defatted soy flour
1 ounce fat-free cream cheese, softened
2 ½ (8 ounce) packages fat-free cream cheese
12 ounces fat-free small curd cottage cheese
¾ cup skim milk
½ cup liquid egg substitute (such as Egg Beaters®)
1 ¾ cups granular sucralose sweetener (such as Splenda®)
1 cup non-fat plain Greek yogurt (such as Fage® Total 0%)
¼ cup defatted soy flour
1 tablespoon vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
Pulse graham cracker crumbs, oats, water, soy flour, and cream cheese together in a food processor or blender on high until smooth. Press crust mixture into greased pie pan.
Mix cream cheese, cottage cheese, milk, and liquid egg substitute in a blender until completely smooth. Pour into a large mixing bowl. Add sweetener, yogurt, soy flour, and vanilla extract and mix well. Pour filling into crust.
Bake in the preheated oven until top begins to brown, about 1 hour. Let cool completely, 3 to 4 hours. Refrigerate until serving.

Nutrition Facts : Calories 236.1 calories, Carbohydrate 26.2 g, Cholesterol 9.9 mg, Fat 3 g, Fiber 1.9 g, Protein 25.2 g, SaturatedFat 1 g, Sodium 677.8 mg, Sugar 9.5 g

SAVORY CHEESECAKES

Savory Cheesecakes image

These tiny cheesecakes--really cheeseballs in disguise--are a genius addition to the apps spread at your next group dinner.

Provided by Food Network Kitchen

Categories appetizer

Time 4h40m

Yield 4 savory cheesecakes (10 to 12 servings)

Number Of Ingredients 38

Ingredients

Nonstick cooking spray, for the pans
1 1/4 cups herbed cracker crumbs
8 tablespoons unsalted butter, melted
2 tablespoons chopped pecans
8 ounces cream cheese, at room temperature
1 cup shredded Cheddar
2 tablespoons chopped pimentos
1 teaspoon Worcestershire sauce
2 to 3 dashes hot sauce
Kosher salt and freshly ground black pepper
Crumbled candied or regular bacon, for topping
Thinly sliced scallion greens, for topping
8 ounces cream cheese, at room temperature
1 cup crumbled blue cheese
1 tablespoon heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons diced pitted Medjool dates
1 teaspoon diced shallots
Candied walnuts, for topping
Honey, for drizzling
8 ounces cream cheese, at room temperature
1 cup shredded mozzarella
1/4 cup grated Parmesan
1 tablespoon heavy cream
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh basil, plus 1 sprig, for topping
1/4 cup quartered cherry tomatoes
Balsamic syrup or vinegar, for drizzling
Olive oil, for drizzling
8 ounces cream cheese, at room temperature
4 ounces goat cheese
1 tablespoon heavy cream
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh rosemary
1/2 teaspoon lemon zest
Worcestershire sauce, for seasoning
Kosher salt and freshly ground black pepper
2 tablespoons apricot, fig, onion or raspberry jam

Steps:

For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Spray the bottom of four 4-inch springform pans with nonstick spray.
Mix the cracker crumbs, butter and pecans in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of the prepared pans. Bake until the crusts are golden brown, about 10 minutes. Cool the pans on a rack.
Once completely cool, spray the sides of the pans with cooking spray and line with strips of parchment.
For the Cheddar-pimento cheesecake: Add the cream cheese, Cheddar, pimentos, Worcestershire, hot sauce and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate until chilled, 4 hours.
When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied bacon and scallion greens.
For the blue cheese cheesecake: Add the cream cheese, blue cheese, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the dates and shallots. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied walnuts and a drizzle of honey.
For the mozzarella-basil cheesecake: Add the cream cheese, mozzarella, Parmesan, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the chopped basil. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the cherry tomatoes, drizzles of balsamic syrup and olive oil and a sprig of basil.
For the goat cheese-herb cheesecake: Add the cream cheese, goat cheese, cream, parsley, rosemary, lemon zest, Worcestershire to taste and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Spread the jam over top. Wrap with plastic wrap and refrigerate 4 hours.
When ready to serve, unmold the sides of the pan from the cake and peel off the parchment.

Tips:

Use fresh, high-quality ingredients: This will ensure that your cheesecake is flavorful and delicious.
Make sure your cream cheese is at room temperature before you start: This will help it mix smoothly with the other ingredients.
Don't overmix the cheesecake batter: Overmixing can make the cheesecake tough and dense.
Bake the cheesecake in a water bath: This will help prevent the cheesecake from cracking.
Let the cheesecake cool completely before serving: This will allow the cheesecake to set properly.

Conclusion:

Nate's Healthy Breakfast Cheesecake is a delicious and nutritious way to start your day. It's packed with protein, fiber, and healthy fats, and it's also low in sugar and calories. This cheesecake is perfect for a quick and easy breakfast or snack, and it's also a great way to use up leftover quinoa. So next time you're looking for a healthy and satisfying breakfast option, give Nate's Healthy Breakfast Cheesecake a try.