This recipe is incredible. These cheesecake bites seriously taste just like that you can buy in New York, yet happens to be much healthier. I actually couldn’t believe how well this turned out considering the ingredients – reduced fat soft cheese and greek yoghurt?! It is so sweet and creamy, with the most amazing crunchy base. It didn’t even need the chocolate on top, however the chocolate does make it look so luxurious.
This has the same base as my millionaires shortbread recipe, which is only made of oats, almonds and dates (plus an egg yolk), so contains no refined sugars and other so called ‘unhealthiness’. Also, the topping contains little over 3g sugar per slice, which is surprising considering how beautifully sweet and creamy it tastes.
The soft cheese and greek yoghurt are extremely high in calcium, which is essential for bone health, as well as being an excellent source of protein for our cells. I used full fat yoghurt as this helps the cheesecake to bind, and the fats in the yoghurt help us to absorb the many fat soluble vitamins in the yoghurt and soft cheese.
Anyway enough of my ramblings, and on with the recipe!
Recipe (makes 8)
For the Base:
50g fine oatmeal
50g ground almonds
1 egg yolk
For the Topping:
200g low-fat soft cheese
100ml full fat greek yoghurt
1 heaped tbsp plain flour
25g unrefined golden caster sugar
(+ optional 15g melted high cocoa content chocolate for decoration)
1 x 2lb loaf tin
1. Preheat the oven to 190C
2. Line the loaf tin with baking parchment ensuring the parchment is hanging over the sides of the tin (to make it easy to pull the shortbread base out).
3. Blend the dates thoroughly until they form a sticky ‘goo’.
4. Transfer to a mixing bowl with the oats, ground almonds and egg yolk. Use your fingers to completely combine the dates in to the mixture and form a doughy texture.
5. Now press this mixture firmly into the bottom of the loaf tin.
6. Transfer to the bottom shelf of the oven for about 8-9 minutes.
7. Remove from the oven and leave in the loaf tin to cool.
8. Now turn the oven down to 180C
9. Combine all of the topping ingredients in a bowl (except the chocolate). Mix all of the ingredients together with a wooden spoon until thick and creamy with no lumps, so that everything is fully incorporated.
10. Pour this mixture over the base in the loaf tin and make sure it is evenly spread.
11. Now transfer to the oven on a lower shelf, so that the top of the loaf tin just reaches the middle of the oven. Bake for about 25-30 minutes, until the cheesecake has a firm wobble and is not too ‘liquidy’. (keep checking on it!)
12. Now remove from the oven and very carefully remove the cheesecake using the baking parchment. Put it onto a wire rack to cool, leaving the baking parchment on. When cool slice in to 8 cheesecake ‘bites’.
13. Melt the chocolate in the microwave. Take a plastic ziplock bag (or similar), and cut one corner so there is a tiny hole. spoon the chocolate into the bag, and pipe the chocolate over the little cheesecakes like in the picture.
14. Place in the fridge for about an hour to cool.
15. Serve with some lovely fresh berries and enjoy!
**Tip – store in the fridge!