Olive Magazine
Vanilla Yogurt Cheesecake Recipe with Flapjack Crumble and Raspberries

Vanilla yogurt cheesecake pots

Published: September 11, 2019 at 10:32 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

A toasted oat flapjack crumble topping and juicy raspberries add extra crunch and sweetness to these mini cheesecake pots

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal247
fat14.8g
saturates8.8g
carbs21.3g
sugars8.6g
fibre2.7g
protein5.9g
salt0.3g
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One of the easiest ways to add fermented foods to your diet is to include yogurt. We’ve used a probiotic variety in this indulgent-tasting cheesecake pot.

Enjoy these vanilla yogurt cheesecake pots, then check out our raspberry cheesecake, vanilla cheesecake, strawberry cheesecake and more indulgent cheesecake recipes.

Ingredients

  • 2 tbsp unsalted butter
  • 75g jumbo oats
  • 1 tbsp runny honey
  • 200g raspberries
  • 125g pot Activia 0% fat vanilla yogurt
  • 120g soft cheese
  • 2 tbsp whole milk

Method

  • STEP 1

    Melt the butter in a frying pan and cook the oats for 5 minutes or until golden and smelling toasty. Stir in the honey, cook for 1 minute, then cool completely.

  • STEP 2

    Tip the raspberries and 2 tbsp of water into a small pan and cook for 2 minutes until the raspberries are saucy and have softened slightly. Cool.

  • STEP 3

    Whisk together the yogurt and soft cheese, adding enough milk to make it spoonable.

  • STEP 4

    To serve, fill 4 glasses with alternating spoonfuls of crumble, raspberries and cheesecake mixture.

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