Single Serve Breakfast Cheesecake

If you have ever wished breakfast could feel like dessert without throwing off your day, this single serve cheesecake is for you. This smooth, lightly sweet breakfast cheesecake brings all the comfort of a classic vanilla cheesecake with a simple, nourishing ingredient list.

The texture is somewhere between a soft custard and a café-style mini basque cheesecake, but with the ease of a mug-bake and the satisfaction of a well-balanced morning meal. Think of it as a lighter nod to a vanilla bean cheesecake factory moment, designed for real life and real mornings.

Coach note: Pairing protein from the egg and yogurt with just enough cream cheese and natural sweetness creates a steady energy foundation. No sugar crash, no restriction mindset, just a satisfying start that keeps you grounded and fueled.

Ingredients

• 1 egg
  Sub: 3 tbsp liquid egg whites for a lighter version
• 1 ½ tbsp yogurt
  Sub: Greek yogurt for more protein, dairy-free yogurt if needed
• 1 tbsp cream cheese
  Sub: light cream cheese or Neufchâtel
• 1 tbsp erythritol
  Sub: maple syrup, honey, coconut sugar, or stevia
• ¼ tsp vanilla paste
  Sub: vanilla extract or vanilla bean powder
• Biscoff for topping
  Sub: nut butter, berry compote, cinnamon almond butter drizzle, or protein caramel

Method

1. Whisk all ingredients together until completely smooth.
   Coach tip: Whisking well ensures a silky texture without lumps, treat this like batter, not scrambled eggs.
2. Pour into a ramekin.
3. Air fry at 170°C (340°F) for 16 minutes.
   Coach tip: Every air fryer runs slightly different; the center should look just set, not dry.
4. Cool completely and chill at least 1 hour.
   Coach tip: Resting time matters. It firms, sweetens naturally, and improves the creamy factor.
5. Top with Biscoff or your chosen topping and serve.

Tips and Variations

• Chill time makes a huge difference in texture; do not skip if you want true cheesecake flavour.
• For more protein, use Greek yogurt and add ½ scoop vanilla protein blended into the mixture.
• Taste the batter for sweetness before cooking; adjust to your preference.
• High-protein version: Greek yogurt + protein powder
• Cinnamon swirl: Add cinnamon and swirl in almond butter
• Berry version: Top with warm berries or stir a few into the batter
• Chocolate: Replace vanilla with cocoa powder and top with dark chocolate drizzle

FAQs

Is this cheesecake healthy?
Yes. The ingredients create a balanced portion of protein, fats, and carbs, making it suitable for a satisfying breakfast or snack.

Can I make it dairy-free?
Yes. Use dairy-free yogurt and dairy-free cream cheese.

Can I bake this instead of air-frying?
Yes. Bake at 160°C (320°F) for 18–22 minutes, depending on your oven.

Can I prep this ahead?
Yes — it stores well and actually improves after chilling.

Does it taste like a traditional cheesecake?
It is lighter and more custard-like, but gives true vanilla cheesecake flavour in a single-serve, nourishing form.

Storage, Serving & Reheating

• Storage: Refrigerate in an airtight container for up to 2 days
• Serving: Best chilled; top just before serving
• Reheating: Do not reheat; cheesecake is meant to be served cold

Some Useful products I have found for this recipe:

This Dual Air Fryer by Swan is my go to for any recipe that requires faster cooking times.