Healthy Cheesecake Pots
Individual desserts with less fat and no refined sugar
Servings 4
Calories 386kcal
Ingredients
For the base
- 60 g Oats
- 40 g Pecans (or other nut of your choice) chopped
- 25 g Coconut oil melted
- 1 tbsp Coconut sugar optional
For the cheesecake
- 225 g Low fat cream cheese I used Philadelphia
- 245 g Low fat yoghurt
- 3 tbsp Maple Syrup
- 2 tsp Lemon juice
- 1 tsp Vanilla extract
For decoration
- Berries (I used 2 raspberries and 4 blueberries per pot)
Instructions
- To make the base I mixed all of the ingredients together and pressed them into the bottom of my serving glasses - the glasses I used have a 250ml capacity
- To make the cheesecake filling use an electric hand mixer, or a whisk, to combine all of the ingredients until smooth with no lumps
- Divide the mixture between the serving glasses
- Add berries on top, then chill for 4 hours or overnight
- Store in the fridge and eat within 3 days
Notes
Nutrition
Calories: 386kcal | Carbohydrates: 34g | Protein: 11g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 34mg | Sodium: 316mg | Potassium: 416mg | Fiber: 2g | Sugar: 20g | Vitamin A: 347IU | Vitamin C: 2mg | Calcium: 227mg | Iron: 1mg