A soft, creamy breakfast cheesecake made with yoghurt, egg and strawberries — protein-packed, make-ahead and easy to slice into finger food for little ones.

Baby Friendly Breakfast Cheesecake - Starting Solids

This brekky cheesecake is a simple, nourishing twist on a classic — made with yoghurt, egg, cornflour and strawberries for a soft, creamy breakfast little ones will love. It’s perfect for babies of all ages, easy to cut into pieces for finger food and ideal for encouraging self-feeding. A great make-ahead option for busy mornings, it’s packed with protein and designed to be shared by the whole family.

Quick Recipe Snapshot

Prep time: 5 minutes
Cook time: 30–35 minutes
Serves: makes one dish, sliced to share
Freezer friendly: Yes
Texture: Soft, creamy and sliceable

Age & Texture Guidance

Suitable from around 6 months. Be mindful of the allergens present and ensure they are tolerated in the diet in smaller quantities first.
6–9 months: cut into soft strips that are easy to grasp.
9–12 months: offer smaller bite-sized pieces.
12 months+: little ones can self-feed whole slices.

Allergens Present

Egg and cow’s milk.

Allergen Substitutions

Replace the eggs with flax eggs or a suitable alternative.
Swap the Greek yoghurt for soy or oat yoghurt.

Why We Love This Recipe

Packed with protein
A brilliant make-ahead breakfast
Easy to cut into finger food pieces
Designed for the whole family to share

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Brekky Cheesecake

Ingredients

1½ cups Greek yoghurt
3 eggs
¼ cup cornflour
1 tsp vanilla
½ cup chopped strawberries (or choice of toppings)

Directions

Preheat the oven to 180°C.
Place the Greek yoghurt, eggs, vanilla and cornflour into your baking dish and whisk together (you could do this in a bowl first and pour it in, but we’re all about less washing up). We made these in our Cutie Cakie Pan.
Top with chopped strawberries (or other toppings).
Bake for 30–35 minutes until firm.
Remove from the oven. Allow to cool completely, then slice to serve.

Storage Instructions

Store in an airtight container in the fridge for up to 3 days.

Freeze slices for up to 2 months and defrost in the fridge before serving.

Nutrition Notes

Yoghurt and eggs make this a protein-rich start to the day, while strawberries add natural sweetness and a little vitamin C.

Parent Tip

Make it the night before and slice in the morning — a lovely fuss-free breakfast for busy days that the whole family can share.

Frequently Asked Questions

Can I use different toppings?

Yes. Swap the strawberries for other soft fruit such as blueberries, raspberries or banana.

Can I make this dairy free?

Yes. Use a soy or oat yoghurt in place of the Greek yoghurt.

Is it suitable as a finger food?

Absolutely — once cooled and firm, it slices neatly into pieces that are easy for little hands to hold.

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