MealPlanned
- Dessert
- 15 min
- Pescatarian
- Vegetarian
Greek yogurt cheesecake pots
No-bake lemon cheesecake pots with a toasted oat base.
- Calories
- 365
- Protein
- 10 g
- Carbs
- 33 g
- Fat
- 23 g
Per serving. Makes 4 servings.
Ingredients
- 60 g Rolled oats
- 20 g Butter
- 1 tbsp Honey
- 200 g Cream cheese
- 200 g Greek yogurt, 0% fat
- 2 tbsp Honey
- 1 tbsp Lemon juice
- 150 g Blueberries
Contains: Cereals containing gluten, Milk. Always check the labels of what you buy.
Method
- Melt the butter in a frying pan with the 1 tablespoon of honey. Add the oats and toast over a medium heat for 4–5 minutes, stirring, until golden. Cool.
- Divide the oats between four glasses and press down lightly.
- Beat the cream cheese until smooth, then beat in the yogurt, the 2 tablespoons of honey and the lemon juice.
- Spoon over the oat base.
- Chill for at least 1 hour and top with the blueberries before serving.
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