Cheesecake Pots

,

This simple dessert recipe is so easy to prepare with no cooking needed (a boon when the weather is hot!) and no aching arms from whisking cream.

I’m a big fan of shortcuts and making little tweaks to make food that bit more nutritious, but every bit as delicious. Swapping the traditional digestive biscuit base for oats, and cream for Greek yogurt not only means this dessert has more nutritional benefits, but also is a lot lighter than most cheesecakes.

This recipe is made in smaller containers, meaning they are already portioned, just ready to dive in if you cant wait for them to chill!

Cheesecake Pots

Joanne Iceton
A simple and quick dessert
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Course Dessert, Snack
Servings 4

Equipment

  • Large Bowl
  • Measuring Spoons
  • Weighing scales
  • Knife
  • Chopping Board/surface
  • Chiller/Fridge

Ingredients
  

BASE

  • 75 g butter or coconut oil melted*
  • 1 heaped tbsp honey
  • 150 g oats

CHEESECAKE LAYER

  • 250 g cream cheese
  • 50 g honey
  • 100 g Greek yogurt

TOPPING

  • 300 g soft fruit chopped (e.g. strawberries, blueberries, raspberries, peaches)
  • 2-3 tbsp jam
  • ½ tbsp water

Instructions
 

METHOD

  • Add the melted butter to a bowl and stir the honey. Add the oats and mix well.
  • Press into 4 ramekins or 2 x 10cm containers or a lined loaf tin. Pop in the freezer to chill quickly to set.
  • Meanwhile, mix the cream cheese with the honey, then stir in the yogurt.
  • Spoon this equally over the oat base between the ramekins. Pop back in the freezer.
  • Wash and chop your desired fruit. Set aside in a bowl.
  • Mix the jam with a little water to loosen it then stir it through your fruit.
  • Spoon this over the cheesecake layer.
    • You can serve this immediately, but it is better to allow it to firm up in the fridge for a few hours.

Notes

*To melt, place a heat-safe bowl containing the chopped butter/coconut oil on top of a saucepan or other bowl containing boiling water. Stir continuously until it is completely melted, then remove it from the heat. You can also microwave the butter/coconut oil in short bursts, stirring regularly. It is best to cover the bowl loosely to avoid splattering.
Alternatives:
Instead of the fruit, top this with a little lemon curd loosened with a little water like the image. A handful of blueberries over the top teams beautifully.
Try sliced bananas with a drizzle of caramel sauce to make a banoffee version.
You could also crush some meringues and stir through the cheesecake layer to make an Eton Mess type treat.
Keyword cheesecake

The recipes are free to everyone to use (please give credits to us if you choose to use them), and always will be, but our non-profit organisation incurs many costs to keep it running. If you would like to help keep it going, please consider giving a donation. If you feel inspired to try more, why not invest in our Recipe Collection, available online or from our Eco Market. 

Thank you

Card Donations               PayPal Donations

 

Nutritional Benefits:

 

Dairy foods (butter, soft cheese and yogurt) contain fat soluble vitamin A and D as well as calcium; all important for good bone and tooth health. They are a source of vitamin B12 and protein.

They DO contain saturated fats, but these have been found to have little effect on the cardiovascular system (not like previously thought). There is growing evidence that the fats in dairy food, eaten in moderation, may reduce the risk of heart disease and type 2 diabetes.

Oats: Offers sustainable energy, vitamin E, soluble fibre and are known to help raise good HDL cholesterol. They contain plant chemicals and antioxidants which help to reduce the risk of cancers. They have a low glycaemic index that helps to keep blood sugar levels steady.

Strawberries: Antioxidant vitamins C and manganese for healthy bones, soluble fibre for a healthy digestive system and helping to prevent type 2 diabetes. They may also be cancer preventative and help to fight bacteria.

Raspberries are a good source of vitamin C (essential for the growth and repair of tissues as well as helping maintain a good immune system) and also soluble fibre. Berries are best eaten raw as some of the nutrient content is destroyed when cooked but many are still retained. All the more reason to eat a few whilst cooking!

Peaches are rich in vitamins A and C, that helps the body protect against sun damage, boosts immunity and collagen production. Like all orange/yellow produce, they are abundant in beta carotene, which the body converts to vitamin A – essential for good eye health