For those who like cake for breakfast
“You can’t have cheesecake for breakfast,” some sort of authority figure probably said at least once during your childhood. Or perhaps you said it to yourself as you passed by the dessert case at the diner. Well, now you won’t have to feel like you should pass on the breakfast cake. Because these Greek yogurt cheesecake bars exist.
First things first, make a crunchy crust out of granola (spoiler alert, most granola is just as sweet, if not more, than a graham cracker crust, so everything’s going to be OK). Next up, blend together what looks like a classic cheesecake filling, but—spoiler alert—add a big glob of Greek yogurt to the mix. Swirl the top with blueberry jam, bake, then slice the cheesecake into bars. Now that’s better than your typical breakfast bar, am I right?
Greek Yogurt Blueberry Cheesecake Bars
Yeild: 12 bars Active Prep Time: 20 minutes Total Time: 5 hours, including 4 hours cooling
1 1/2 cups plain granola
1/4 cup light brown sugar
1/4 cup unsalted butter, melted
2 (8-ounce) blocks cream cheese, softened
3/4 cup granulated sugar
1/2 teaspoon kosher salt
1 1/2 cups whole-milk Greek yogurt, at room temperature
1/2 teaspoon vanilla extract
1 tablespoon all-purpose flour
2 large eggs, at room temperature
1/3 cup blueberry jam or preserves, at room temperature
1. Prepare the crust: Preheat oven to 325°F. Combine granola and brown sugar in the bowl of a food processor. Pulse until mixture is coarsely ground, 8 to 10 times. Add melted butter, and pulse until granola mixture can hold together when pinched with fingers, about 5 times. Press mixture into an 8-inch square baking dish lined with aluminum foil and lightly sprayed with cooking spray. Bake in preheated oven until golden brown, about 8 minutes. Set aside to cool.
2. Prepare the filling: Combine cream cheese, sugar, and salt in bowl of a food processor that has been wiped clean. Process until smooth, about 1 minute. Add yogurt and vanilla, and process until completely combined, about 1 minute. Add flour and eggs, and pulse until smooth, 6 to 8 times. Pour mixture over cooled crust.
3. Dollop teaspoons of jam over top of cream cheese layer, and swirl with a wooden skewer. Bake at 325°F until just set and still jiggly in the center, 35 to 40 minutes. Remove from oven, and cool completely, about 1 hour. Chill in dish until completely set, at least 3 hours.