Strawberry Lemon Skyr Cheesecakes
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
Easy, creamy, sweet and tangy strawberry lemon skyr cheesecakes that are healthy enough for breakfast and dessert.
  • 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
  1. Preheat oven to 375F
  2. 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.
  3. 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.
  4. 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.
  5. Place in the fridge for at least 4 hours to set. Top each cheesecake with more skyr, whipped cream, fresh berries, etc. Eat chilled.
Recipe by The Pretend Baker | Good Food | Life | Anti Diet at