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To serve:
Line a mini muffin tin with paper liners. Preheat the oven to 180°C.
Blitz the oats and sugar in a food processor to fine crumbs. Add melted butter and process again. Press the mixture into the lined tin.
Add the cream cheese, sugar, egg and vanilla to a food processor and process until smooth. Divide the mixture between the prepared crusts.
Bake for 20 minutes, then allow to cool in the tin for 10 minutes before transferring to a cooling rack.
Refrigerate for at least 1 hour.
To serve:
Serve with a dollop of strawberry jam.
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