Yogurt and Oat Mini Cheesecakes

Yogurt and Oat Mini Cheesecakes

Yogurt and Oat Mini Cheesecakes

Ingredients

  • For the crust:
  • 1 cup (105g) rolled oats
  • 1/4 cup (40g) almond flour
  • 2 tablespoons (42g) honey
  • 2 tablespoons (27g) melted coconut oil
  • For the cheesecake:
  • 1/2 bar (113g) cream cheese
  • 3/4 cup (215g) LA LECHERA 25% less sugar 0% Fat
  • 2/3 cup (183g) non-fat plain yogurt
  • 1 tablespoon (15g) lemon juice
  • 2 teaspoons (10g) vanilla extract
  • 2 packets (14g) gelatin
  • 1/4 cup room temperature water
  • 1/4 cup warm water
  • Jam or fresh fruit for topping

Instructions

  1. In a bowl, combine oats, almond flour, honey, and melted coconut oil. Press the mixture into cupcake liners. Bake at 300°F (150°C) for 7 minutes.
  2. In another bowl, mix cream cheese with condensed milk, yogurt, and vanilla until smooth. Add lemon juice and mix.
  3. Hydrate gelatin with 1/4 cup room temperature water. When solid, melt in the microwave or add 1/4 cup warm water and stir. Pour into the cheesecake mixture and mix.
  4. Pour the mixture onto the crust in the cupcake liners. Tap the mold lightly on the surface to ensure the mixture adheres well to the crust.
  5. Refrigerate for 6 hours or overnight. Enjoy with jam or fruit.

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