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Cheesecake Stuffed Cinnamon Bagel

Delicious Cheesecake Stuffed Cinnamon Bagel Recipe to Savor

Enjoy the delightful Cheesecake Stuffed Cinnamon Bagel, a quick, high-protein, low-carb breakfast treat that surprises with a creamy filling.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 bagels
Course: Breakfast
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bagels
  • 4 bagels Royo Cinnamon Raisin bagels Feel free to try other low-carb options.
For the Cheesecake Filling
  • 1 cup Plain yogurt Substitute with dairy-free yogurt for a vegan option.
  • 8 oz Cream cheese Consider using dairy-free cream cheese for non-dairy version.
  • 1 tsp Vanilla extract Can be swapped with almond or maple extract.
  • 1 whole Egg Replace with a flaxseed meal and water mix for vegan.
  • 1/4 cup Granulated monk fruit sweetener Any preferred sweetener works too.
  • 2 tbsp Cornstarch Arrowroot powder can serve as an alternative.
For the Berries
  • 1 cup Fresh raspberries Can replace with blueberries or strawberries.

Equipment

  • Oven
  • mixing bowl
  • whisk
  • baking sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the plain yogurt, cream cheese, vanilla extract, whole egg, granulated monk fruit sweetener, and cornstarch. Blend until smooth.
  3. Slice the bagels horizontally and create a pocket in each bagel for the filling.
  4. Spoon the cheesecake filling into the pocket of each bagel. Place them on a lined baking sheet, spaced apart.
  5. Bake for 18 minutes until the edges are golden brown and the filling is set.
  6. Let them cool for a few minutes and top with fresh raspberries before serving.

Nutrition

Serving: 1bagelCalories: 240kcalCarbohydrates: 19gProtein: 10gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 300mgPotassium: 120mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.

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