High-Protein Oat Crust Better Breakfast Cheesecake

The only thing better than cheesecake for breakfast is one that won’t set you on a blood sugar roller coaster all day. These adorable cakes deliver a balance of fiber, complex carbs, and protein for a low-glycemic experience you can even be yotzei Kiddush with! Yields 8 mini cheesecakes

Directions

Prepare the Base

1. Heat oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare eight four-inch (10-centimeter) disposable or silicone round pans.

2. In a large bowl, mix oats, sweetener of choice, and melted butter or oil until combined. Divide mixture between prepared pans (about a scant 1/4 cup each); press firmly to form an even crust.

3. Par-bake crusts for eight minutes or until golden brown. Remove from oven and cool completely.

Prepare the Filling

1. Combine filling ingredients in a NutriBullet or blender. Blend for one minute until the mixture reaches a creamy, smooth consistency. (Don’t skip this step, and don’t mix by hand or with an electric mixer. If you do, the batter will be clumpy.)

2. Divide filling evenly among the pans (about 1/3 cup per pan). Return to oven for 20–25 minutes.