Easy, creamy, sweet and tangy strawberry lemon skyr cheesecakes that are healthy enough for breakfast and dessert.
Do you have big weekend plans or are you laying low?
I feel like I’m never laying low on the weekends anymore. I think this is actually the first summer I’ve had in years where every weekend seems to be booked solid. This has also been the first summer in years that I’ve been really enjoying instead of hating and waiting for fall. We’ve never had so many weekend bbqs, trips, gatherings, and things to do in such a short period of time and I’m really enjoying it.
This morning there were actually zero plans since every other weekend this summer is busy, but then there was a last minute decision to go golfing with a girlfriend tomorrow morning so that nixed any plans of just chillin’ at home, laying low.
You guys. Me golfing is such a joke. A… I haven’t golfed in like 14 years and B… a few years ago when I went to the driving range, I literally just kept missing the ball.
So I say I’m going golfing but really what’s going to happen is I’m going to keep missing the ball, give up and just throw it. So it should be a good time. It will also take us 8 hours to complete the course.
Sorry in advance, Heather.
SO CHEESECAKE. I realized there was no way to smoothly integrate these strawberry lemon skyr cheesecakes in to the conversation so I’m just jumpin’ right in to it.
Ummm, have you ever tried freeze dried fruit? Because I hadn’t. Apparently it’s just not something that’s common in Canada or at least not common where I’ve ever lived. I’m sure it’s somewhere… it has to be. But a couple weekends ago when I was in Ohio for a girlfriend’s bridal shower, I went to Trader Joe’s to stock up on some of their goodies before heading home and grabbed a bag of freeze dried strawberries that I had wanted to play around with.
After much debate on what to do with them, I settled on making a strawberry lemon skyr cheesecake version of my breakfast cheesecakes.
With the freeze dried fruit, you get all the flavor of the fruit without the wet/sogginess that you would get by blending up and using fresh fruit. It’s brilliant.
All you do is blend up the freeze dried strawberries in to a powder (it doesn’t have to be perfect) and then add the rest of the ingredients, blend it up, bake it and BAM. Breakfast cheesecake version no.4.
Brick Cream Cheese
A Large Egg
Freeze Dried Strawberries
I love the creaminess and super high protein in Skyr but my only complaint is that it’s 0% fat. If it came in whole milk or even creamier, I’d be a lot happier buuuut it doesn’t. So I remedy that with some brick cream cheese and sour cream. After it’s baked and chilled, you’re left with a sweet, tangy and fluffy dessert/breakfast reminiscent of cheesecake.
It’s a beautiful thing.
You know how I feel about breakfast though- one of these is not enough. So pair it with some eggs/nuts/fruit/carbz/whatever you want. But don’t just have one of these and call it breakfast. You need lotsa energy to go take on these long summer days!
Cheers guys! Happy weekend!
- 1 C plain skyr
- 3 TBSP full fat brick cream cheese
- 2 TBSP full fat sour ceam
- 3 TBSP honey
- 1½ C freeze dried strawberries
- zest of ½ a lemon
- 1 large egg
- 1 tsp flour
- Preheat oven to 375F
- Put four ½ cup oven safe jars in a pan and fill with water so that it comes up about 1 inch on the jars.
- In a small food processor, blend the strawberries until they're a poweder. Add all remaining ingredients. Blend/pulse until completely smooth them pour evenly in to the 4 jars.
- Bake on the center rack for 30-35 minutes or until the centers no longer jiggle. Carefully remove the jars (with oven mitts or tongs or a towel) and place them on a wire rack and allow the cheesecakes to cool to room temperature.
- Place in the fridge for at least 4 hours to set. Top each cheesecake with more skyr, whipped cream, fresh berries, etc. Eat chilled.
More breakfast cheesecakes!