I’m passionately working on finding more and more ways to eat cheesecake for breakfast. These healthy peanut butter skyr cheesecakes are currently winning my breakfast-cheesecake-heart.
I’m shamelessly binging my way through all of the seasons of Shameless (haha. See what I did there?). The American one, not the British one. I actually watched the first 2 seasons a few years ago and then just lost interest. Perhaps I was to young to appreciate it for what it is or maybe I had more respect for my brain than to fill it with mindless garbage.
Whatever it is, I’m watching them all now and I love it. Judge me if you will. Hell, I judge me a little.
I DON’T judge myself for shamelessly eating cheesecake for breakfast, though.
Omgosh. I did it again. I’m just so witty and clever today.
I’m sorry. Forgive me? I’m on a cheesecake high. A healthy peanut butter skyr cheesecake high, to be exact. I’ve wanted to make these since I made those healthy strawberry lime skyr cheesecakes that were just so delicious I couldn’t help but become obsessed. At first I envisioned chopped up peanut butter cups, roasted salty peanuts, drizzled melted chocolate and maybe some whipped cream for these but then I realized how very quickly they were becoming less breakfasty and more desserty than I wanted them to be.
I mean, I’m still the person who eats double chocolate zucchini bread and cookies first thing in the morning, but I don’t exactly shout it out to the world that I’m doing it. We gotta keep up some appearances, ya know?
So yes. I did have some chocolate on the side while eating these but no, it didn’t make it in to the photos. I’m guessing those of you who are a little more about the healthy foods than I am would be less inclined to make a breakfast that involved chocolate + peanut butter cups + cheesecake. I could be wrong. I hope I’m wrong. But today you get banana and granola.
That’s totally mascarpone on top, though. Not more yogurt. Are you surprised? You shouldn’t be by now.
FACT: I used to be the person who cared deeply about ‘appropriate’ things to have in the morning and I probably wouldn’t have called these healthy breakfast options since, ya know, I sweetened them with white sugar and not something more morning appropriate like maple syrup or honey or even coconut sugar WHICH YOU CAN TOTALLY DO BY THE WAY, but life’s too short. I didn’t like that person very much. She was a little rigid and boring and didn’t understand the pleasures of breakfast cheesecake.
Not that I think anyone who wouldn’t have these for breakfast or who chooses to use a less refined sweetener is rigid or boring. You do you my friends. I’m just not too worried about it anymore. I love these exactly as I made them so I’m stickin’ with it. I’ll still like you if you change it. I swear.
Unlike my strawberry lime version, these ones are totally flour free (if that matters to you) because nut butters act like flour in baking and there’s a whole 6 TBSP of the good stuff in here. No flour necessary. They also aren’t quite as light and fluffy as the other ones either, again because of the peanut butter, but they’re, well, more cheesecakey. Not a bad thing. A very good thing, in fact.
Another good thing? They’re packin’ 12 grams of protein per serving (without granola and either more yogurt on top or mascarpone ’cause you get me).
Cheers guys! Happy breakfasting!
- 1 C plain skyr or 2% greek yogurt
- 2 TBSP full fat sour cream
- 1 large egg
- ¼ C granulated sugar or sweetener of choice* see note
- ½ tsp vanilla extract
- 6 TBSP natural creamy peanut butter
- Banana slices, granola, extra yogurt or mascarpone to serve
- 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, combine all ingredients except banana and granola. Blend/pulse until completely smooth them pour evenly in to the 4 jars.
- Bake on the center rack for 25-30 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.
- Serve chilled with banana slices, granola, more yogurt or mascarpone.
These aren't light and fluffy like my other skyr cheesecakes due to the amount of peanut butter. We still find them super delicious and filling!