Eggs get most of the glory when it comes to hitting your protein goals before 8am, but whoever decided that omelettes were the only options for #gains, didn’t try this recipe.
Creamy, tangy and crunchy, these breakfast cheesecake cups are basically cheesecake’s more responsible morning cousin. Brookfarm High Protein Granola gives the base a deliciously nutty crunch, while Greek yoghurt and cottage cheese make the filling creamy and protein-rich without needing protein powder.
INGREDIENTS
For the crunchy granola base
- 1 cup Brookfarm High Protein Granola
- 2 tbsp melted butter or coconut oil
- 1 tsp honey
For the cheesecake filling
- 250g smooth cottage cheese
- 400g thick Greek yoghurt
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1 tsp finely grated lemon zest
To serve
- Fresh berries
- Extra Brookfarm High Protein Granola
- A drizzle of honey
INSTRUCTIONS
- Make the crunchy base: Place the Brookfarm High Protein Granola in a bowl and lightly crush some of the larger clusters with the back of a spoon. Stir through the melted butter or coconut oil and honey until evenly coated.
- Build the cups: Divide the granola mixture between six small glasses or jars, pressing it down gently to form a base. Pop them in the fridge while you make the filling.
- Make the cheesecake layer: Add the cottage cheese, Greek yoghurt, honey or maple syrup, vanilla, lemon juice and lemon zest to a blender or food processor. Blend until completely smooth and creamy.
- Fill the cups: Spoon or pipe the cheesecake mixture over the granola bases, smoothing the tops with the back of a spoon.
- Chill: Refrigerate for at least two hours, or overnight if you’re prepping breakfast ahead.
- Finish: Top with fresh berries, a generous sprinkle of Brookfarm High Protein Granola and a little drizzle of honey just before serving.
