Cheesecake Pots
A simple and quick dessert
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.