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To serve:
1. Line a mini muffin tin with paper liners. Preheat the oven to 180°C.
2. 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.
3. Add the cream cheese, sugar, egg and vanilla to a food processor and process until smooth. Divide the mixture between the prepared crusts.
4. Bake for 20 minutes, then allow to cool in the tin for 10 minutes before transferring to a cooling rack.
5. Refrigerate for at least 1 hour.
To serve:
Serve with a dollop of strawberry jam.
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