Lemon cheesecake pots
Creamy, zesty lemon cheesecake in a pot with a crunchy cinnamon oat base. No baking needed.
- Time20 min plus chilling
- LevelEasy
- Costabout £0.75 a head
Ingredients
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Method
- 1
Toast the oats in a dry frying pan for 3 to 4 minutes until they smell nutty. Tip into a bowl and stir in the melted butter, erythritol and cinnamon.
3 min 30 s - 2
Divide the oat mix between six small glasses and press down firmly. Chill while you make the filling.
- 3
Beat the cream cheese, yoghurt, powdered erythritol, lemon zest and vanilla until smooth. Stir in the lemon juice a little at a time; the mix will thicken slightly.
- 4
Spoon over the oat bases and smooth the tops. Chill for at least 2 hours.
- 5
Top with blueberries and a little grated lemon zest to serve.
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.