Mango Cheesecake Breakfast Bowl

Start your morning on a sweet note with this Mango Cheesecake Breakfast Bowl, a protein-packed breakfast that tastes just like a creamy, fruity cheesecake dessert. Made with Greek yogurt, fresh juicy mango, wholesome grains and the natural sweetness of BeeMaid Pure Canadian Honey, this easy breakfast recipe delivers all the flavours of mango cheesecake in a nourishing bowl that’s ready in minutes. It’s the perfect make-ahead breakfast or refreshing option for warm sunny mornings.

Every spoonful is rich and bursting with bright mango flavour, while BeeMaid Honey adds just the right touch of natural sweetness to complement the tangy yogurt. Whether you’re looking for a healthy high-protein breakfast, a quick weekday meal or a satisfying post-workout snack, this mango breakfast bowl is an easy, delicious meal prep recipe you’ll want to make all summer long.

Nut Free

Vegetarian

Ingredients

Recipe

3 Tbsp

BeeMaid Honey

2 Cups

Mango Pieces (fresh or frozen)

1 Cup

Mango or Vanilla Greek Yogurt

1/3 Cup

Light Cream Cheese

1/3 Cup

Milk

3 Tbsp

Vanilla Protein Powder

3-4

Wheatabix Biscuits

Graham Crackers or Biscoff Cookies (crushed)

Directions

Set aside 1/2 cup of the mango pieces and then add the other 1 1/2 cups of mango pieces to a blender and blend until smooth. Reserve 1/2 cup of the blended mango in a bowl for the cheesecake topping.
Then add the Greek yogurt, BeeMaid Honey, light cream cheese, and protein powder to the blender along with the mango. Blend again until a thick, creamy consistency is reached.
Add one Wheatabix biscuit to a small bowl, pour some of the milk over top, just enough to wet the biscuit. Using a fork or spoon, lightly press down on the biscuit until it softens. Spread along the bottom of the bowl to create the base of the cheesecake layer.
Place 3-4 pieces of the mango pieces on top of the base then pour the creamy mango yogurt mixture on top until it covers the mango.
Spoon an even layer of the blended mango topping on top of the yogurt.
Top with a sprinkle of the crushed graham crackers. Enjoy right away or allow to set in the fridge overnight for a thicker cheesecake consistency.

Note: Recipe makes 3 large yogurt bowls or 4-5 smaller yogurt bowls.