You aren’t going to believe that this dark chocolate skyr breakfast cheesecake is healthy. It’s going to be your absolute favorite easy grab-and-go breakfast EVER. Guaranteed.
As long as you love dark chocolate… and cheesecake. But I’m guessing you wouldn’t be reading this post if you didn’t love both of those things SOOOO I’m feeling pretty confident that you’re going to love this dark chocolate skyr breakfast cheesecake.
You guys. You had to know that I wasn’t going to stop posting breakfast cheesecakes. I mean… to be fair… I was pretty sure I wasn’t going to post another one within mere days of my last one… BUT in my defense… dark chocolate cheesecake.
Is that a good enough argument? I think so.
This actually wasn’t even in my plan to make for a little while but the other day I was getting bored waiting for the rain to stop falling for me to go run errands (it didn’t stop and I went out anyway and got completely soaked. Such is life.) and I ended up deciding to quickly throw these together to satisfy my latest intense need for chocolate at breakfast.
YOU GUYS. These turned out so much more amazing than I could have EVER imagined. Like… the strawberry lime skyr cheesecakes are awesome, light, fluffy and cheesecakey, the peanut butter ones are dense and peanut buttery but GOOD FREAKING GRIEF these dark chocolate ones are I-N-C-R-E-D-I-B-L-E.
If you make only one of my breakfast cheesecakes, please let this be it. They 100% taste like my favorite chocolate cheesecake (the real thing) that my momma used to make and they are blowing my mind.
I die every time I eat one. Mark has professed that he will eat these for breakfast every single morning so, um, I’m heading out to get more Skyr.
For these ones I wanted to try actually adding some cream cheese instead of sour cream. In my other two, I add the sour cream because I feel like it adds key cheesecake flavor but for this one, I honestly just wanted to see if regular old spreadable cream cheese (that everyone and their mothers will tell you TO NEVER MAKE CHEESECAKE WITH BECAUSE IT WILL NOT WORK EVER) would do the trick.
Guess what? It did. Just 2 tablespoons was perfect. I couldn’t have asked for a better outcome. The best part about these guys is the staying power. I don’t think I’ve really mentioned how filling they really are. I’m assuming the fact that each one has about 14 grams of protein probably has a lot to do with it but honestly, these things have incredible staying power. I inhaled one the other morning with a banana, some peanut butter and a coffee and I was full for 5 hours. That very, very rarely ever happens to me. Yes, yes, the extra peanut butter and banana obviously contributed to fullness but come on, you didn’t really think we wouldn’t need something other than a little pot of cheesecake for breakfast, did you?
Balance, friends. Balance.
I’m literally walking out the door right now to grab the bus and head over to The Boardwalk (a very long strip of clothing stores, restaurants, grocery stores, etc.) to grab some more tubs of Skyr and to soak up the only day of sun we’re getting for the next 4 days.
- 14 TBSP plain skyr* see note
- 2 TBSP full fat spreadable cream cheese
- ¼ C granulated sugar or your favorite sweetener* see note2
- 1 large egg
- 4 tsp high quality dutch process cocoa powder (I use Rodelle)
- 42g melted high quality dark chocolate* see note3
- ½ tsp vanilla extract
- extra skyr, coconut yogurt, whipped cream, peanut butter, etc. to serve
- Preaheat oven to 375F
- In a small food processor, combine all ingredients and blend until completely combined. Scrape the sides of the food processor as necessary. If the chocolate starts to reharden and little bits start forming, that's fine! It will melt in the oven again.
- Divide batter evenly among 3 half cup oven safe jars and place in a loaf pan. Fill pan with 1 inch of water then place on the center rack of the oven and bake for 25-30 minutes or until the center no longer jiggles.
- Using tongs, carefully remove the jars from the water and place on a wire rack to cool completely. Cover with plastic wrap and place in the fridge for at least 4 hours but preferably over night. Serve chilled with toppings of choice.
I always use goold ol' granulated sugar but you can use whatever you feel like using. If using a liquid sweetener, it may change the texture and therefore the final outcome. Let me know if you do!
I used Theo salted 70% dark chocolate. 42 grams is half of a standard bar or 4 large squares. You can melt the chocolate in the microwave or with a double boiler. I honestly just threw it in a small saucepan and carefully melted it on the stove. You can burn chocolate really easily doing this so just constantly stir it and don't walk away.