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
- 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.
- In another bowl, mix cream cheese with condensed milk, yogurt, and vanilla until smooth. Add lemon juice and mix.
- 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.
- 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.
- Refrigerate for 6 hours or overnight. Enjoy with jam or fruit.
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