Lifestyle
Yummy mini strawberry cheesecakes with oat-based crust
Mini strawberry cheesecakes are perfect for an afternoon tea, a special occasion, or just an everyday treat - and kids will love them, too.
These mini strawberry cheesecakes are light, creamy, and perfectly portioned. Made with a simple oat-based crust and a velvety smooth cream cheese filling, they’re finished off with a dollop of glossy strawberry jam. Make them ahead of time, chill them, and have a batch ready whenever you need a little treat (or when guests pop by unexpectedly). Recipe compliments of Lancewood.
Ingredients
- 150 g oats
- 15 g sugar
- 75 g butter , melted
- 2 LANCEWOOD Medium Fat Plain Cream Cheese tubs ( 2 x 230g)
- 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.



