Mango Cheesecake Breakfast Bowls & Mini Snack Cups
These mango cheesecake breakfast bowls are a spring and summer obsession: they're sweet, ultra creamy and a little spicy (from the hot honey). Meal prep friendly for a quick and easy high protein breakfast or you could even split into 4 smaller servings for a healthy, high protein snack!
Servings 2 servings
Calories 370kcal
Equipment
Ingredients
- 2 cups non-fat Greek yogurt
- ¼ cup whipped or softened cream cheese
- 2 teaspoons maple syrup
- 1½ cups frozen mango chunks, thawed (or use fresh) divided
- Lemon zest ¼ of a lemon
- Pinch of sea salt
Toppings (Optional)
- Air fried toasted coconut
- Whipped cream
- Hot honey
- Chopped nuts for texture
- Crushed red pepper flakes if you love sweet + spicy
Instructions
- In a small bowl or meal prep container, combine 1 cup Greek yogurt, 2 tablespoons whipped cream cheese, and 1 teaspoon maple syrup.
- Using a spoon (or small whisk), mix until smooth, thick, and creamy. For the best texture, refrigerate for 20–30 minutes to let it firm up slightly (not required).
- When ready to eat, top with toasted coconut (air fry at 370°F for 3–4 minutes), mango chunks, and a drizzle of hot honey. Or, any other toppings you prefer.
- Store the cheesecake base without toppings in an airtight container in the fridge for up to 3 days. Give it a quick stir before adding toppings and serving.
Notes
Nutritional information is just an estimation. For mini snacks cups, each serving is estimated to be 185 calories, 20 grams of carbs, 13.8 grams of protein.
- Add 1-2 tablespoons of chia seeds in the base recipe to increase fiber.
- To increase the protein content further, whisk 1-2 scoops of vanilla or unflavored protein powder.
Nutrition
Calories: 370kcal | Carbohydrates: 41g | Protein: 27.7g | Fat: 11g | Sodium: 300mg | Fiber: 2.6g | Sugar: 35g