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Mango Cheesecake Breakfast Bowls & Mini Snack Cups

Delightful breakfast bowls that combine creamy yogurt, luscious mangoes, and rich cream cheese, ideal for a refreshing morning treat.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Base 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, if desired, divided)
  • ¼ of a lemon Lemon zest
  • a pinch sea salt
Toppings
  • Air fried toasted coconut
  • Whipped cream
  • Hot honey
  • Chopped nuts (for texture)
  • Crushed red pepper flakes (if desired)

Method
 

Preparation
  1. In a small bowl or meal prep container, combine 1 cup of Greek yogurt with 2 tablespoons of whipped cream cheese and 1 teaspoon of maple syrup.
  2. Blend the ingredients gently with a spoon or small whisk until smooth and creamy.
  3. For the best texture, allow the mixture to rest in the refrigerator for 20-30 minutes, but this step is not mandatory.
Assembly
  1. Adorn your creamy cheesecake base with air-fried toasted coconut, mango chunks, and a drizzle of hot honey.
  2. You may also add whipped cream or chopped nuts as extra toppings.

Notes

To ensure freshness, store the cheesecake base in an airtight container in the fridge for up to 3 days. Stir to restore the texture before serving.