These little pots of heaven are so simple to make. No baking and no whisking, just a little stir and you’ve created one light and tasty dessert. Perfect for summers on the terrace post-bbq, the zingy lemon is a great palate cleanser.
Lemon Cheesecake Pots
For the crust
1/2 cup gluten-free oats
1 tablespoon lemon juice
1 tsp honey or rice malt syrup
For the cheesecake
1 1/2 cups plain greek yoghurt*
1 tablespoon honey or Natvia (stevia)
1/2 tsp xanthan gum (optional)
juice of 1/2 lemon
1 slice of lemon, cut in half
In a blender, pulse the oats to a flour.
Add the flour to a bowl and add the sweetner of choice and lemon juice.
Press mixture into the base of two glass jars.
In a bowl or jug, add the yoghurt, lemon juice and sweetener of choice.
Sprinkle over the xanthan gum if using – this makes for a thicker more ‘cheesecake’ like texture.
Mix the yoghurt mixture with a spoon until well combined then pour into class jars
Chill for 1 hour before garnishing with a slice of lemon, and enjoy.
*Substitute plain goats milk yoghurt or blended silken tofu (dairy free) if you prefer.
Don’t opt for a store-bought lemon yoghurt – they’re likely to be packed with sugar.
Add a tablespoon of walnuts to the oats before processing for some body-loving fatty acids.