Vanilla Yogurt Cheesecake Recipe with Flapjack Crumble and Raspberries

Vanilla yogurt cheesecake pots with flapjack crumble and raspberries

  • serves 4
  • Easy

Toasted oats and juicy raspberries add extra crunch and sweetness to these mini cheesecake pots

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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.

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Ingredients

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

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.

Check out more of our best cheesecake recipes here...

A white cheesecake topped with red strawberries and whole strawberries on a white plate

Nutritional Information

  • Kcals 247
  • Fat 14.8g
  • Saturates 8.8g
  • Carbs 21.3g
  • Sugars 8.6g
  • Fibre 2.7g
  • Protein 5.9g
  • Salt 0.3g
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