Greek yoghurt cheesecake pots with berry compote

Name: Greek yoghurt cheesecake pots with berry compote
Total time: 20 min
Cuisine: British
Ingredients: 60g gluten free porridge oats; 30g butter, melted; 1 tbsp maple syrup; 400g Greek yoghurt; 200g full fat cream cheese; 1 tsp vanilla extract; 2 tbsp caster sugar; 300g frozen mixed berries

Creamy no bake cheesecake pots made with Greek yoghurt on an oat base, topped with warm berry compote.

Time20 min plus chilling
LevelEasy
Costabout £1.07 a head

4 servings

Ingredients

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60 ggluten free porridge oats
30 gbuttermelted
1 tbspmaple syrup
400 gGreek yoghurt
200 gfull fat cream cheese
1 tspvanilla extract
2 tbspcaster sugar
300 gfrozen mixed berries

Method

1
Mix the oats, melted butter and maple syrup. Press into the bottoms of four glasses.
2
Beat the Greek yoghurt, cream cheese, vanilla and icing sugar until smooth and thick.
3
Spoon over the oat bases and level the tops.
4
Chill for at least 2 hours.
120 min
5
Warm the berries in a small pan for 5 minutes until they burst and make a syrup. Cool.
5 min
6
Spoon the compote over the pots before serving.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.