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Dairy
Easy
50 Minutes
Diets 
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
1 and 1/2 cups gluten-free quick oats (uncooked)
1/4 cup coconut sugar or Heaven & Earth Date Sugar
1/4 cup melted butter or unrefinedcoconut oil
1 pound (450 grams) farmer cheese, goatcheese, or cream cheese
1 (5.3-ounce) container plain, unsweetened Greek yogurt
3 eggs
2 teaspoons Gefen Vanilla Extract
1 teaspoon grated lemon rind plus 1/2 teaspoon lemon juice
1/3–2/3 cup light-colored raw honey or Gefen Maple Syrup, depending ondesired sweetness
fresh berries
Heat oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare eight four-inch (10-centimeter) disposable or silicone round pans.
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.
Par-bake crusts for eight minutes or until golden brown. Remove from oven and cool completely.
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.)
Divide filling evenly among the pans (about 1/3 cup per pan). Return to oven for 20–25 minutes.
Allow cakes to cool completely. Remove carefully from pans; refrigerate.
Serve cold, topped with fresh berries if desired for added fiber and antioxidants.
Styling and Photography by Sara Goldstein
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