Friday, August 3, 2012

Summer Breakfast Frozen Cheesecake

 Oh yes, cheesecake for breakfast!
 It's the only way to go. I'm writing this one down because it's a keeper.
In a rectangular Ziploc plastic container mix up a cup of graham cracker crumbs with a 1/4 sugar and add 1/4 cup melted butter. Press to form crust. In a bowl mix 2 cups cream cheese with 1 cup vanilla yogurt and 1/4 cup icing sugar and 1 tsp. vanilla until smooth. Pour over crust. Place frozen berries evenly all over the top, then puree some (or just mash with a fork and a bit more sugar) pour evenly over all. All measurements are approximate because I never measure things like this. Freeze over night. Eat it for breakfast! YUM!
This turned out like an ice cream cake, so delicious. I let the big block thaw a bit, popped it out, cut it into squares and returned it to the container and put it back in the freezer. Let individual servings thaw a bit on the plate before digging in. This way, no worries about leftovers going bad, they are safely stored in the plastic container until the next cheesecake craving strikes!

I did not feel like baking, turning on the oven and I did not have any gelatin/jello to make this a fridge cake. This solution worked out great. I think this is my new go-to cheesecake method for the summer and the yogurt gives it a nice tang. It is also slightly healthier than adding whipping cream to cheesecake. Not much, but a bit.

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