Bananas Foster Breakfast Yogurt Cheesecakes

by Erin

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Who says you can’t have cheesecake for breakfast? With a granola crust, vanilla Greek yogurt filling, and topped with bananas foster!

Bananas Foster Breakfast Yogurt Cheesecakes 1

Are you a sweet or a savory breakfast/brunch person? I love both but since being coming an adult I tend to lean towards the savory options as they seem more practical. But I do frequently have yogurt with fruit for breakfast on weekdays so I took them up a notch for weekend brunch by serving my Greek yogurt in granola cups topped with bananas foster! All you have to decide is if you want it for brunch or dessert? I confess, I had it as dessert after the BLT benedicts haha.

Bananas Foster Breakfast Yogurt Cheesecakes 3

In this recipe I used Cabot vanilla Greek yogurt for the filling because not only are they a BrunchWeek sponsor it’s the best dang vanilla Greek yogurt I’ve ever had! I also used Dixie Crystals brown sugar in both the granola cup and the bananas foster. When one of the main ingredients in bananas foster is sugar it’s makes all the difference to have good quality! Want to win your own sponsor swag? Locate the Rafflecopter widget below the recipe to enter. Full info about the prizes and sponsors can be found HERE.

Bananas Foster Breakfast Yogurt Cheesecakes 2

Take a look at what the #BrunchWeek Bloggers are creating today!

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BrunchWeek Breads, Grains, and Pastries:
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Bananas Foster Pancakes from The Nifty Foodie
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Apple Cheddar, Bacon Quesadillas from Books n’ Cooks
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Bananas Foster Breakfast Yogurt Cheesecakes from The Spiffy Cookie
Chocolate Pecan Congo Squares from Love and Confections
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Bananas Foster Breakfast Yogurt Cheesecakes 4

Two years ago: Mimosa Bar

Four years ago: Lemon-Lime Raspberry Mojitos

Five years ago: Strawberry Shortcake Cobbler

Six years ago: Whole Wheat Hamburger Buns

Seven years ago: Pineapple Pancakes with Honey Greek Yogurt Topping


Makes 12 cups



1/4 cup Cabot unsalted butter

1/4 cup Dixie Crystals pure cane brown sugar

1/4 cup honey

1/4 cup creamy peanut butter

1 tsp vanilla extract

3 cups old fashioned rolled oats


1/4 cup Cabot unsalted butter

1/2 cup Dixie Crystals pure cane brown sugar

1/2 tsp cinnamon

2 Tbsp banana liqueur

2 bananas, sliced

1/2 cup pecan halves

2 Tbsp bourbon


16 oz. Cabot Vanilla Bean Greek yogurt


  1. To make the granola cups, first lightly coat the cups of a muffin pan with non-stick cooking spray. Set aside.
  2. In a large sauce pan, add butter, brown sugar, honey and peanut butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.
  3. Add the oats and stir until well coated. Divide evenly into the cups of the prepared pan. Press the mixture into the bottom and up the sides of each cup (I used a shot glass).
  4. Place in the refrigerator and let cool for at least 30 minutes to set, or until ready to serve.
  5. Right before serving, prepare the topping. Melt butter in a medium skillet.  Stir in the brown sugar and cinnamon and whisk until sugar melts and is blended. Add the liqueur, bananas, and pecans. Allow bananas to soften and brown slightly, then add the bourbon and either simmer for a couple minutes or light on fire.
  6. Spoon Greek yogurt into the granola cups, top with bananas, and serve immediately.

Source: Adapted from my No-Bake Peanut Butter Granola Cups and Bananas Foster Mini Cheesecakes.
a Rafflecopter giveaway

This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

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Guava Cosmopolitan • Family Around the Table February 9, 2022 - 11:14 am

[…] Desserts: Bananas Foster Breakfast Yogurt Cheesecakes from The Spiffy Cookie Chocolate Pecan Congo Squares from Love and Confections French Lemon Yogurt […]

Susan April 24, 2019 - 12:23 pm

This recipe sounds absolutely spectacular. I do Greek yogurt with berries, topped with granola for breakfast very frequently. Since we usually mix in some cocoa powder, it’s really like dessert for breakfast. So why not put the yogurt into granola cups? Not sure I’ll manage to make these, but am definitely saving the recipe.

spiffycookie April 25, 2019 - 7:37 am

I love that the granola cups are no-bake and I can keep them in the fridge for whenever I want one! But yes I too often have greek yogurt and berries for breakfast.


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