Best Breakfast Cheesecake Recipes

BREAKFAST BLUEBERRY CHEESECAKE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Stir flour, baking powder, and baking soda together in a bowl; set aside.
• Beat eggs with an electric mixer in a bowl on medium speed until light and frothy. Beat cream cheese in a large bowl with an electric mixer until fluffy. Add sugar and mix to form a smooth paste. Add beaten eggs and beat with an electric mixer until a smooth creamy batter forms, 4 to 5 minutes.
• Fold cream and blueberries into the batter and mix until just combined. Add flour mixture and fold in just until absorbed.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

ORANGE CHEESECAKE BREAKFAST ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, sugar, eggs, butter, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , In a small bowl, beat cream cheese, sugar, orange juice concentrate and vanilla until smooth. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll 1 portion into an 18x7-in. rectangle. Spread half the filling to within 1/2 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place cut side down in a greased 13x9-in. baking pan. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes., Preheat oven to 350°. Bake rolls for 25-30 minutes or until golden brown. Combine confectioners' sugar, orange juice and zest; drizzle over warm rolls. Refrigerate leftovers.

BREAKFAST CHEESECAKE

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.

DAIRY-FREE BREAKFAST BLUEBERRY CHEESECAKE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine flour, 1/2 cup sugar and baking powder in large bowl.
• In a second bowl, beat egg. Mix in soy milk, oil, and lemon zest. Pour egg mixture into flour mixture and mix batter with a spatula until just moistened. Fold in blueberries. Mix in dairy-free cream cheese by the 1/4 teaspoon so there are small chunks all around the batter. Gently blend in. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until lightly browned, 18 to 20 minutes.
• Combine 3 tablespoons sugar and lemon juice and in a small bowl. Brush onto the warm muffins immediately after they come out of the oven.

SARAH'S STRAWBERRY CHEESECAKE PROTEIN BREAKFAST SMOOTHIE

Steps:

• Combine milk, Greek yogurt, cottage cheese, strawberries, sweetener, and vanilla extract in a blender. Blend until smooth. Add ice cubes and blend until ice is mostly smooth. Serve immediately.

BREAKFAST CHEESECAKE WITH GRANOLA CRUST

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
• Toss oats, almonds, coconut, flax meal, ground ginger, and salt together in a bowl to combine.
• Whisk together lemon juice, lemon zest, 1/3 cup honey, egg, and vanilla in a small bowl until thoroughly combined. Add to the oat mixture and stir using a wooden spoon, or your hands, until well combined. Press mixture firmly into the bottom and up the sides of the springform pan until crust is approximately 1/3-inch-thick on all sides.
• Bake in the preheated oven until edges are golden brown and the bottom of the crust is set, about 25 minutes. Remove and cool completely in the pan, about 1 hour. Run a knife around the sides of the pan and gently remove crust from springform pan.
• Whip Neufchatel cheese on medium-high speed with an electric mixer in a bowl until completely smooth. Add Greek yogurt, honey, lemon juice, lemon zest, and vanilla extract. Beat on medium-high speed until mixture is smooth and thoroughly combined. Taste and adjust sweetness by adding more honey if necessary.
• Pour filling into cooled crust, and refrigerate cheesecake for at least 1 hour. Keep chilled until ready to serve.

BED AND BREAKFAST CHEESECAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Melt butter in a 8x2-inch round springform pan in the preheated oven. Let cool 10 minutes.
• Combine graham cracker crumbs and sugar in a bowl; mix well. Pat mixture into the bottom of the springform pan with butter.
• Bake crust in the preheated oven until golden and set, about 10 minutes. Remove from the oven and let cool.
• While crust is cooling, beat eggs using an electric mixer in a bowl for 3 minutes. Add 1 cup sugar and beat for 2 minutes more. Mix in cream cheese and cottage cheese slowly, adding one package of cream cheese at a time. Pour in 1 teaspoon vanilla extract; beat for 10 minutes. Pour filling into the cooled crust.
• Bake in the preheated oven until firmly set, about 1 hour.
• While cake is baking, mix together sour cream, 1/2 cup sugar, and 1/2 teaspoon vanilla extract for frosting. Set aside and allow to reach room temperature.
• Remove cheesecake from the oven. Spread frosting carefully onto the top of the warm cheesecake.
• Return cheesecake to the oven and bake until topping is golden and set, 10 to 12 minutes more.
• Turn off the oven and allow cake to cool to near-room temperature in the oven, as this is key in preventing cracks or dips in cake top, about 30 minutes. Remove from the oven and chill in the refrigerator until ready to serve.

NATE'S HEALTHY BREAKFAST CHEESECAKE

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.

BREAKFAST CHEESECAKE

Steps:

• Press one can of crescent rolls in bottom of a greased 9 x 13 casserole dish.
• Mix cream cheese, sugar, egg yolk and vanilla until smooth.
• Spread over crescent rolls.
• Roll out another can of crescent rolls and place on top of cream cheese.
• Beat egg white and brush on top.
• Combine topping ingredients and sprinkle on top.
• Bake at 350 degrees for 30 minutes.

APPLE CHEESECAKE BREAKFAST QUESADILLA RECIPE - (4.3/5)

Steps:

• Heat a griddle or pan to medium heat. Mix cream cheese, sugar, vanilla, and cinnamon with a hand mixer until smooth and creamy. Spread over 1/2 of the tortilla, and fold the other 1/2 of the tortilla over. Cook the quesadilla in the pan until golden on both sides. Brush both sides of hot quesadilla with butter and sprinkle with cinnamon & sugar mixture.

CHEESECAKE FOR BREAKFAST

Steps:

• Take top off of yogurt.
• squeeze or spoon honey on top of Yogurt cup.
• Swirl honey into yogurt with a spoon.
• enjoy!

SWEET BREAKFAST CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Roll out 1 1/2 packages of crescent roll dough into a rectangle and place into a 11x13-inch baking pan. Press together to form a crust.
• Combine cream cheese, 1 1/2 cups sugar, and vanilla extract in a bowl; beat with an electric mixer until creamy. Spread mixture over crescent rolls.
• Roll out remaining 1 1/2 packages of crescent roll dough and place on top of the cream cheese mixture.
• Cream together butter, remaining 1 1/2 cups sugar, and cinnamon in a bowl. Spread over the second crescent roll layer.
• Bake in the preheated oven until puffed up and golden, 30 to 35 minutes.