Brilliant little cheesecakes for a summers day. Really easy to make and hit that sweet spot for half the amount of calories a full fat cheesecake has in. Truly delicious and you won’t regret making them. This recipe makes 12 mini cheesecakes and only 137 calories per cheesecake.

INGREDIENTS

1 tbsp rapeseed oil
60g honey
120g porridge oats
½ tsp ground mixed spice
300g non fat Greek yoghurt
300g lighter cream cheese
2 tsp vanilla extract
½ lemon, zest only
1 tbsp stevia
1 tbsp light soft brown sugar
1 tbsp cornflour
2 eggs

Toppings:
1 tsp jam per cheesecake
1 strawberry per cheesecake

METHOD

1) Preheat the oven to 170•c. Place 12 cupcake cases, in a cupcake tin.

2) Put the oil and honey into a pan and heat until warm and runny. Remove from the heat and stir in the oats and mixed spice until completely coated. Divide the oats between the muffin tin holes, pressing down on the mixture to make a solid base. Set aside.

3) In a large bowl, mix together the yoghurt, cream cheese, vanilla extract, lemon zest, stevia, sugar and cornflour. Mix the eggs into the cream until smooth. Spoon evenly between the muffin holes ontop of the oats.

4) Bake for 15 minutes or until just set. (They should still wobble a little.) Set aside to cool to room temperature.

5) Remove the cheesecakes from the tin and top with jam and strawberries. Enjoy😁