These bite sized portions are perfect for an occasional indulgence. This lightened-up version of the old favourite has a healthier oat and nut base that gives these little cakes the perfect texture; and. replacing Greek yoghurt for the traditional heavy cream makes these little bites lighter without losing the richness of a classic cheesecake. This recipe makes a large batch. Feel free to freeze what you don’t need. Before starting, make sure your cream cheese, yoghurt and eggs are all at room temperature.
For the Base
- 1½ cup/6 ounce/170 grams oats
- ½ cup/2¼ ounces/65 grams pecans
- ¾ tsp cinnamon
- 3 tbsp/1⅓ ounce/37 grams sugar
- ⅛ tsp salt
- 6 tbsp/3 ounce/90 grams unsalted butter, melted
For the Filling
- 2 blocks/1 pound/500 grams, light cream cheese, room temperature
- 1¾ cups/15 ounces/440 grams 2% Greek yoghurt, room temperature
- ¼ cup/1¾ ounce/50 grams sugar
- 3 eggs, room temperature
- 1 tsp vanilla
- 1 tsp lemon zest
- 2 tsp/10 mL lemon juice
- ½ cup blueberries or raspberries for serving
- Line 18 cups from two 12-cup muffin tins with paper liners. Preheat the oven to 350˚F.
- In a blender or food processor mince the oats, pecans, cinnamon, sugar, and salt until you have crumbs. Add the melted butter and process until uniform. Remove the mixture to a bowl and mix by hand until the mixture is uniform.
- Evenly distribute the mixture between 18 cups (about 1 tbsp per cup). Press the mixture firmly into the bottom of the cups.
- Bake for 10 minutes, let cool completely.
- Make the filling. In a blender, blend together the cream cheese, yoghurt, sugar, eggs, vanilla, lemon zest and juice until completely smooth.
- When the cheesecake bases are completely cooled, pour the filling into the cups, using all the filling. It will fill the cups almost to the top.
- Bake for 20-25 minutes or until some of the tops are starting to crack and they are no longer wobbly.
- Let cool and refrigerate for at least 4 hours or overnight.
- Remove from the muffin tin, tear off the liners and serve with berries.
To Freeze: Remove cakes from muffin tin (leave the liners on) and freeze in an airtight container for 1-2 months.