That’s right, cheesecake for breakfast! Life is too short to not have cheesecake for breakfast, once in a while. Especially when it has the key components of a classic breakfast, such as rolled oats, eggs, homemade yogurt, fruit and nuts. It’s a healthy and delicious, protein-packed bar that will keep you satisfied all morning.
Homemade dripped yogurt cheese replaces store bought cream cheese here and you’ll love the difference. It’s smooth, light and creamy and bakes up a treat. The combination of oats and ground almonds make a slightly crunchy, slightly chewy base and crumble that is the perfect contrast to the cheese and fresh mango filling.
Once you have yogurt cheese ready to go (watch how here), the cheesecake is simple to put together. The toughest part about this recipe is waiting for it to cool! To avoid the wait, prepare the cheesecake the night before and chill overnight, so it’s ready in the fridge for your special breakfast or morning tea. Baked mango breakfast cheesecake bars last several days stored sealed in an airtight container in the fridge.
Preheat oven to 180C/350F and line a 20x20cm cake tin with baking paper
Combine the rolled oats, almond flour, flour and coconut sugar in a large bowl.
Add the butter and rub with your fingertips until well incorporated and crumbly.
Set aside one third of the crumble and press the remainder into the tin, pressing down to form a firm base.
Place in the oven and bake for 10 mins. When it’s done, set aside to cool.
Peel the mango and mash the flesh with a fork to form a puree. Set aside.
Combine the dripped yogurt cheese, eggs, honey and vanilla. Mix until smooth and spread evenly over the oat base.
Gently spread the mango puree onto the cheese layer.
Rub the cinnamon into the reserved crumble then scatter evenly on top.
Finally sprinkle lightly with extra coconut sugar. (optional)
Return to the oven and bake for 25 mins or until golden.
Cool completely and cut into bars.
Store in an airtight container in the fridge for 3-5 days.