• 4 tablespoons coconut oil
• 3-4 tablespoons water
• 1 tablespoon honey
• 1 1/2 cups oats

• 8 ounces of cream cheese
• 2. 1/4 cup plain Greek yoghurt
• 1 1/2 tablespoons honey
• 1 teaspoon vanilla extract
• A small squeeze of lemon

1. For the filling, combine all of the ingredients in a bowl and mix well until smooth.
2. Set aside while you make the base.
3. Grind the oats into a flour, or to whatever consistency you’d prefer.
4. Add the coconut oil to the oat flour and work into a crumble with your fingers.
5. Add the honey and the water to form a crumbly dough.
6. Line a cupcake tin with baking paper and add the dough, pressing into the base of the tin.
7. Bake for between 15 and 20 minutes at 200 degrees (180 degrees if using a fan oven) until golden brown.
8. Once cooked, allow the base to cool before adding the creamy filling to your now crunchy base.
9. Allow to set in the fridge.

Why not add your favourite fresh fruit to the top of the mini cheesecakes for an extra burst of flavour?