Ricotta Breakfast Cheesecake – Gluten-Free and Healthy

With this delicious Ricotta Breakfast Cheesecake, you can finally enjoy your favorite dessert for breakfast, absolutely guilt-free! Pair it with a cup of freshly brewed coffee for the best start of the day.

This Breakfast Cheesecake takes LESS than 5 minutes to put together. Even better, it can be made the night before and stored in the fridge for a healthy make-ahead breakfast.

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Healthy Ricotta Cheesecake

This Healthy Ricotta Cheesecake is similar to a traditional Russian Farmer’s Cheese Breakfast Casserole. They both are perfect breakfast treats, packed with so many vitamins and minerals. But instead of farmer’s cheese (or tvorog), this recipe calls for ricotta, which is much easier to find at any supermarket.

Having this light cheesecake for breakfast will provide you with a ton of protein, keeping you full till lunch time. It also hits the spot if you like sweet breakfast, without eating a ton of sugar.

It is a crustless cheesecake, but feel free to add one if you like.

This recipe is also gluten-free and sugar-free (if you choose a sugar-free sweetener).

Ingredients and Substitutions

In the recipe card below, you’ll find a simple ingredient list for a single-serve Ricotta Breakfast Cheesecake. Of course, you can double or triple the recipe to make enough for the whole family.

If using multiple ramekins, baking time doesn’t change. However, if you decide to use one big baking dish instead, baking time can increase up to 45-55 minutes. The cheesecake is done when it’s slightly golden on the top and fully set in the middle.

Ricotta Cheese

Ricotta cheese is the star ingredient in this recipe. It provides a ton of protein for your breakfast, while keeping the cheesecake smooth and light in texture.

Try to find a good quality ricotta, without too much liquid. Otherwise, squeeze out all the extra liquid, using a cheese cloth or flour sack.

Egg White

Egg white is another healthy source of protein in this breakfast dish. By whisking the egg white, we’re creating a light and airy batter for the cheesecake.

If doubling the recipe, you can totally use a whole egg instead of two egg whites.

Monkfruit Sweetener

Monkfruit sweetener is my favorite go-to sugar replacement. It tastes just like sugar, minus the calories.

This one by Lakanto is my favorite so far. Feel free to substitute with equal amount of sugar if you prefer.

Rice Flour

I like using rice flour in this recipe. Not only does it make this cheesecake gluten-free, it also helps create the perfect shape and texture.

I haven’t tested this recipe with any other flours or corn starch. Please let me know in the comments if you do.

Vanilla

Vanilla adds so much beautiful flavor to this healthy breakfast cheesecake!

Feel free to use any type of vanilla you have on hand. Personally, I prefer pure vanilla extract.

Also, try adding cinnamon or even lemon zest instead.

Salt

I always add a pinch of salt to my baked goods for a well-balanced flavor.

Baking Powder

A small amount of baking powder insures ricotta cheesecake fluffs up in the oven, and stays light in texture after cooling down.

While adding baking powder is optional, I recommend not skipping this ingredient, especially if this is your first time trying the recipe.

How to make Ricotta Cheesecake

My single-serve Ricotta Cheesecake is super easy to make, plus it takes less than 5 minutes to put together!

• Using a hand mixer, whisk up the egg white (or the whole egg if doubling the recipe) with a pinch of salt until lightly foamy. Gradually add granulated sweetener or sugar while the mixer is still on. Continue whisking until soft picks are formed.
• Add ricotta cheese and vanilla and combine on low.
• Sift in the rice flour with baking powder and mix just until combined. Don’t over mix!
• Grease a baking ramekin (or soufflé dish) and pour the batter in.
• Bake in a pre-heated to 325 F oven for 30-35 minutes.
• Serve warm or let set in the fridge (see tips for success) and enjoy.

If you want to transform this breakfast cheesecake into a guilt-free dessert, check out my healthy topping ideas below.

Share your favorite toppings in the comments section or over on my Instagram page. I’d love to connect with you on social media!

Healthy Cheesecake Topping Ideas

If you know me for a while, you know how much I love to experiment with different flavors and toppings for all my desserts. I like trying different unexpected combinations and note the ones I enjoy.

And I always encourage you to do the same. Let’s try something new today and have fun!

Here’s a list of my favorite healthy toppings for any cheesecake or farmer’s cheese casserole:

• warm cinnamon apples

You can simply sauté apple slices in some coconut oil and then add cinnamon and sweetener of choice. Or try this or this recipe for healthy cooked apples.

• chia jam

Chia jam takes just a few minutes to make and requires ONLY 2 ingredients. Another great thing – it is very customizable; use any berries you like, fresh or frozen. I have a recipe for an easy chia jam on my Instagram blog.

• sugar-free chocolate sauce

You can find this delicious sugar-free chocolate sauce on Amazon. I really like the simple and short ingredient list.

• toasted almond slices

Almonds are great for adding some healthy fats, fiber and protein to any breakfast. I like to use them on top of my yogurt or smoothie bowls.

I usually get a big bag of raw sliced almonds at Costco, and toast them myself as needed. If you need an easy guide on toasting almonds at home, check out this recipe by Amy.

• whipped cream

Such an easy cheesecake topping. Nothing can beat homemade whipped cream. I don’t even add any sugar to mine. Also, try adding a pinch of cinnamon to your cream.

• greek yogurt

Greek yogurt will add a touch of tart flavor to your breakfast cheesecake. It also adds extra protein, which is amazing.

Try mixing your greek yogurt with some honey or date syrup for a healthy frosting. So good!

• skyr

Skyr is my new favorite “yogurt”, even though it’s not really a yogurt, technically speaking. This Icelandic style cultured milk product is super high in protein, while low in sugar.

It tastes less tart than a traditional yogurt, adding a great nutrition value to any breakfast.

Here’s my favorite vanilla skyr by Siggi’s. Or try one of these: cold brew coffee, plain, peach cloudberry, blueberry bilberry, or strawberry lingonberry. Let me know your favorite flavor.

More toppings

• sour cream
• fresh berries
• honey
• date syrup
• lemon curd
• vanilla pudding
• salted caramel

For even MORE topping ideas, check out my Syrniki recipe.

Tips for Success

Like I’ve mentioned above, this recipe is super easy. But let me give you a few simple tips to make sure you get the best results the first time you make this Ricotta Breakfast Cheesecake.

Don’t open the oven

Don’t open the oven to check on your cheesecake for the first 15-20 minutes. Otherwise, your cheesecake can deflate too soon and not bake through correctly.

Cool your cheesecake inside a turned-off oven.

This type of baked goods tends to deflate a little after cooling down. It is totally normal, since it’s made out of cheese.

To prevent this ricotta cheesecake from deflating too much, you CAN cool it down in a turned-off oven for 20-30 minutes, with the oven door open. Then let the cheesecake come to room temperature on the counter before transferring to the fridge.

Prevent cheesecake from sweating

To avoid the “sweating” effect, simply let the cheesecake cool completely before transferring to the fridge.

And don’t forget to cover with plastic wrap, if storing in the fridge.

Cheesecake is stuck in the baking dish

To make this single-serve ricotta cheesecake, you’ll want to grease your ramekins really well. I like to use soft butter or coconut oil.

Cheesecake is too soft

This ricotta cheesecake is very soft and fluffy while it’s warm. It almost reminds of a sweet cheese soufflé. But if you keep it in the fridge for at least 4 hours (or better, overnight), it will firm up and be more like a traditional cheesecake.

I like it both ways, warm and cold. It’s all up to your personal preference.

Storing Ricotta Cheesecake

To store this Ricotta Breakfast Cheesecake, simply let it cool to room temperature on the kitchen counter. Then transfer to the fridge. It will stay fresh for a couple days in the fridge, or even loner in the freezer.

If storing in the freezer, make sure to cover with a few layers of plastic wrap, or store in an airtight container. Place in the fridge to defrost overnight.

More Recipes to Try

Farmer’s Cheese Casserole – healthy breakfast cake.

Ricotta Cheese Pancakes – classic syrniki pancakes with a twist.

Pumpkin Cheesecake Stuffed Crepes – best crepes you’ll ever try!