These healthier mini cheesecakes will be a hit with the whole family. They can easily be made gluten-free, if required.
Each serving provides 138kcal, 7g protein, 15g carbohydrates (of which 8g sugars), 5.5g fat (of which 2.5g saturates), 1.5g fibre and 0.3g salt.
- 1 tbsp rapeseed oil, plus extra for greasing
- 60g/2¼oz honey
- 120g/4½oz porridge oats, gluten-free, if required
- ½ tsp ground mixed spice
- 300g/10½oz fat-free Greek-style yoghurt
- 300g/10½oz lighter cream cheese
- 2 tsp vanilla extract
- ½ lemon, zest only
- 1 tbsp stevia
- 1 tbsp light soft brown sugar
- 1 tbsp cornflour
- 2 free-range eggs
- 120g/4½oz strawberries, hulled and quartered
Preheat the oven to 170C/150C Fan/Gas 3½. Lightly grease a 12-hole muffin tin with a little rapeseed oil.
Put the remainig oil and honey into a saucepan 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.
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.
Bake for 15 minutes or until just set. (They should still wobble a little.) Set aside to cool to room temperature.
Carefully remove the cheesecakes from the tin and top with the strawberries. Serve immediately or transfer to a sealed container and keep in the fridge for up to 3 days.