Lemon Cheesecake

1 mini cheesecake
15 mins

Ingredients

You’ll need:

  • 2 oatcakes
  • 1 tsp coconut oil
  • 1 tsp honey
  • 2 tsp full fat cream cheese
  • 1 tsp greek yoghurt
  • ⅛ lemon juice
  • ½ tsp grated lemon zest

Equipment

You’ll need:

  • 2 mixing bowls
  • 4 muffin cases
  • Whisk
  • Teaspoon
  • Grater
  • Spatula

Instructions

Method:

  1. Using hands, crush up the oak cakes into a dust. Try not to leave any small chunks.
  2. Place the coconut oil in a mixing bowl and place in the microwave. Put on for 10 seconds and check if the oil has turned into a liquid. If not, keep repeating until it has.
  3. Mix the coconut oil with 1 tsp honey and using the spatula pour them into the crushed oat cakes. Mix up well.
  4. Using the now empty mixing bowl, place the cream cheese, yoghurt and lemon juice. Grate the lemon zest and add into the bowl.
  5. Whisk everything together until it becomes thicker.
  6. Using the teaspoon, add the oat cake mixture into 2 muffin cases and press down gently. Chill for 5 minutes.
  7. Take out the muffin cases, add another muffin case to keep its shape and add the cheese mixture.
  8. Spread mixture across evenly and chill for a further 10 minutes.

TOP TIPS

  • Chop blueberries or strawberries to place on top of the cheesecake, or even mix them into the cream cheese mixture.
  • Swap lemons for oranges to a sweeter taste.

ALLERGY INFO

  • Milk – cheese