Food & Drink

The Healthy (And Easy) Lemon Cheesecake Pots We Love To Love

By Sally O'Neil
13th Sep 2015

recipe, healthy recipe, lemon cheesecake pots, lemon cheesecake recipe

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

Serves: 2


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


  1. In a blender, pulse the oats to a flour.
  2. Add the flour to a bowl and add the sweetner of choice and lemon juice.
  3. Press mixture into the base of two glass jars.
  4. In a bowl or jug, add the yoghurt, lemon juice and sweetener of choice.
  5. Sprinkle over the xanthan gum if using – this makes for a thicker more ‘cheesecake’ like texture.
  6. Mix the yoghurt mixture with a spoon until well combined then pour into class jars
  7. 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.

For more healthy recipes, check out The Fit Foodie's protein balls recipe (which taste awesome) and her nourishing carrot cake muesli recipe.

Image credit: The Fit Foodie

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