Almond Butter-Greek Yogurt Cheesecake with Coconut Granola Crust (A No-Bake Filling made with Chobani!)

I've made waffles with beer for breakfast, and I've paired ice cream with grilled fruit for breakfast. Let's just say, I like to make "The Most Important Meal of the Day" a little interesting. So...

Who wants some cheesecake for breakfast???

Yes. Cheesecake. It all starts with one of the ultimate morning foods: granola. I made a crust out of crunchy coconut granola, honey graham crackers, and just a touch of melted butter. Then, for a no-bake and Summer-heat-wave-friendly filling, I used almond butter, cream cheese, and Greek yogurt. Chobani was nice enough to send over samples of their wonderful products for me to play with in the kitchen, and their Greek yogurt was a perfect way to make a rich, thick cheesecake...without turning on a single oven or boiling up a water bath!

Yogurt and granola are a classic pairing for breakfast, but sometimes, having a bowl of it the same way every time can get a little...well...monotonous. Turning them into a cheesecake is a great way to switch things up and to bring some fun to the breakfast table! Everything is also made the day before, so waking up and serving breakfast is extremely easy!

Hummingbird Cheesecakes

I bought apple bananas a week ago, and the few that I have leftover are now super ripe and starting to brown. While looking up cake and bread recipes to remedy my banana-surplus situation, I found out about Hummingbird Cake. I must confess: I had never even heard of this cake before, let alone tried it.


Hummingbird Cake apparently originated in the Caribbean, but flourished in the South. (A recipe in a 1978 issue of Southern Living Magazine gets most of the credit.) Pineapple, bananas, spices, and pecans are all packed into this tasty cake, which then gets covered in cream cheese frosting...similar to its layer-cake cousins Red Velvet and Carrot, but with a bit of a tropical flare! 

Now, when I hear the word "hummingbird", I immediately think of tiny, brightly colored birds gracefully flying from flower to flower and feeding on the blossoms' sweet nectar...Ahh, happy thoughts...So, when I first read the words "hummingbird cake", I had grand visions of a garden tea party and dainty finger foods. Seriously. This dessert just screamed at me, "SPRINGTIME!" With all of the Easter family gatherings coming up, it made perfect sense to fit it right into the dessert rotation. Here's how to make my twist on Hummingbird Cake: miniature Hummingbird Cheesecakes!