Mini Strawberry Cheesecakes
Ingredients:
150 g oats
15 g sugar
75 g butter, melted
2 LANCEWOOD® Medium Fat Plain Cream Cheese tubs ( 2 x 230 g)
1 large egg
50 g sugar
5 ml vanilla essence
To serve:
125 ml strawberry jam
Method
- 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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