Cheesecake Baked Yogurt [+Video]

Are you looking for a new, healthy breakfast recipe? Our Cheesecake Baked Yogurt is easy to make. In fact it only takes a few ingredients and your favorite Greek Yogurt to make a simple and unique breakfast or brunch recipe.

STOP with the boring ol’ breakfasts you’ve been eating for years and years! You can make this special brunch recipe for Mother’s day, Easter or just because you’re having a lazy day at home and need an easy breakfast recipe. It tastes like a baked custard and you’ll feel like you’re eating dessert for breakfast!

Ingredients for Baked Cheesecake Yogurt

There are three components to this recipe – the baked yogurt, the berry sauce topping and the graham cracker topping. I like to make the graham cracker topping and berry sauce first (up to days ahead of time), and then make the cake. Here is everything you will need:

• Graham Cracker Topping: graham crackers, butter, kosher salt and cinnamon
• Berry Sauce: cornstarch, water, fresh raspberries, sugar and lemon juice
• Baked Yogurt: vanilla Greek yogurt, eggs, cornstarch, honey, vanilla extract and mixed berries
  • NOTE: The cornstarch is critical to getting the right texture for the berry yogurt bake. It soaks up extra moisture to get the perfect bake.

The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Cheesecake Baked Yogurt

Let me take you through the process of making each part of this baked yogurt recipe…

Graham Cracker Topping

1. Blend: Add the graham crackers to a blender or food processor and pulse until fine crumbs.
2. Mix: Add the melted butter, salt, and cinnamon and mix to combine. Set aside to use later.

Berry Sauce

1. Combine: Whisk the cornstarch and water together in a small saucepan until dissolved then add the raspberries, sugar and lemon juice and stir to combine.
2. Boil: Turn the stove on to medium-high heat and bring the mixture to a boil. Let it boil for 3 full minutes stirring occasionally then remove the pan from the heat.
3. Strain: Press the berry mixture through a mesh strainer to remove the seeds.
4. Cool: Let the sauce cool completely to room temperature. Store in the fridge.

NOTE: You can also use raspberry jam instead of making homemade sauce. Just warmed it up a little to drizzle on the cake.

Baked Yogurt

1. Prep: Preheat oven to 350℉ and spray an 8×8″ baking dish (or an 8″ ro

Rich and creamy vanilla ice cream exploding with pieces of homemade chocolate chip cookies is what chocolate chip cookie ice cream is and what makes it so irresistible. This is an ice cream that will keep you coming back for more!

Chocolate Chip Cookie Ice Cream

Not to be confused with chocolate chip cookie dough ice cream, this ice cream is made of chunks of homemade (or bakery-style) chocolate chip cookies tucked into creamy rich vanilla ice cream. I love this ice cream when made with these cookies or these cookies.

The salt is optional, but I love that little something extra that it adds. Feel free to skip it if salted chocolate isn’t your thing.

The key to the overall texture of the finished ice cream is simply that the cookies be chewy and not too crispy. We aren’t looking for a crunchy bite in the ice cream, we want chewiness to remain when they’re frozen! They should retain their signature texture and flavors when they have been layered into the ice cream.

Chocolate Chip Cookie Ice Cream Sandwich

Take this to the next level by layering scoops of this ice cream between a couple of soft and chewy chocolate chip cookies. And for a fun twist on this combination, scoop the ice cream between a couple of Monster Cookies and tuck them into Read more

Easy 5 Minute Lemon Feta Grilled Asparagus Recipe

Lemon Grilled Asparagus with Feta is a vibrant, flavorful side dish that’s both refreshing and savory! Fresh asparagus spears are perfectly grilled with a zesty lemon dressing, creating a smoky char. Topped with crumbled feta cheese, this dish adds a creamy, tangy contrast to the bright, crisp asparagus.

This easy 5 minute grilled (or broiled) asparagus recipe has a short ingredient list and even shorter cook time, but it’s our kids’ favorite side dish!

Recipe Origins

Remember how I used to be picky? Well, immediately after we had our first daughter we moved to California. California is beautiful, amazing weather (we lived in San Diego) and they have awesome produce. Which is great, unless you’re me and you don’t really care for all of those weird vegetables. Remember, this is the old me, the new me will devour veggies faster than anything else. Anyway, we had dinner at my sister in law’s house and I was informed she was making a really easy grilled lemon pepper asparagus recipe…

Dun, dun, duuuuuuuuun! How in the heck was I going to get out of this one?! We were all going to be eating dinner together in the backyard for heaven’s sake!!!! Wait, there was a dog. I for sure could slip one to the dog. Nope, I already was feeling sneaky and knew I couldn’t pretend to eat something and feed it to the dog without feeling horribly guilty. I was going to have to suck it up. And suck it up I did, and it was good. It was real good. And so began my veggie journey. That day I learned that grilled asparagus is phenomenal and since then I’ve converted my mother who always said asparagus was like a nasty weed growing by an old ditch. And now she even loves it. Booyah, baby!

Ingredients for Lemon Pepper Asparagus

You only need 6 ingredients to make this easy vegetable side dish! The olive oil helps the asparagus get a nice char on it and it also helps the seasonings cling to the asparagus. Here is everything you need:

• Extra Virgin Olive Oil
• Lemon Zest and Juice
• Asparagus
• Salt and Black Pepper
• Feta Cheese
  • TIP: If you aren’t a feta fan, parmesan cheese makes a great substitute!

The measurements and details for all the ingredients can be found in the recipe card at the end of the post.

How to Buy the Best Asparagus

Buying the best and freshest asparagus doesn’t need to be complicated. We have a few tips that will help you pick the best bundle of asparagus.

First, check the tips. They should be pretty firm to the touch and mushy at all.

Next, check the stalks. They should not be soft or rubbery at all.

Finally, check the ends. Even though we will be trimming the ends off, they are a good indicator of the freshness of the asparagus spears. You don’t want the ends to be woody, shriveled or split.

One more tip for buying asparagus, try to av