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STRAWBERRY & VANILLA CHEESECAKE CUPS

Total Time30 minutes
Course: Breakfast, Dessert
Keyword: cheesecake, easy, quick, summer, tarts
Servings: 6

Ingredients

Crust

  • 2 cup The Great British Porridge Co strawberry and peanut butter instant oats (find in Sainsburys)
  • 2 tbsp maple syrup
  • 1/2 cup coconut oil, melted

Cheesecake layer

  • 1 pot (120g) plain Nush cream cheese
  • 1/3 cup Nush almond yog
  • 2-3 tsp maple syrup
  • 1-1.5 tsp vanilla bean paste

Strawberry coulis

  • 2 cup strawberries, sliced in half
  • 4 tsp maple syrup

Instructions

  • Preheat the oven to 160c
  • Bung all crust ingredients in a bowl and mix thoughouroully for around a minute till some of the starchness comes out the oats (this helps bind the crust together)
  • Add 4 tbsps to each cupcake hole, press down on the bottom and edges till the crust is formed (it's slightly easier when the mix has had time to cool/harden up a lil)
  • Whack in the oven on the middle shelf for 20 mins. Take out and let cool for 5 mins before transfering them to a cooling rack.
  • While their in the oven crack on with the cheesecake layer. In a bowl, add the cream cheese and whisk till softened and smooth, add in the rest of the ingredients and whisk again. Adjust amount of vanilla and sweetness depending on your preference.
  • Now for the coulis. Bung the strawberries and maple syrup in a blender, blitz till smooth.
  • Pour into a small saucepan and reduce by half. Taste and adjust sweetness (strawberries vary)
  • Assembly time. Add a good dollop of the strawberry coulis, then cream cheese. If you want the ripple effect; dot a few blobs on top and swirl with a fork.
  • Best eaten chilled for a few hours, but still delish eaten straight away!
  • BISH BASH BOSH

Notes

Keeps in the fridge for up to 3 daysÂ