Lemon-Berry Cheesecake Pots with Oat Crumb Top | Serves 4
Creamy and fruity, these cheesecake pots are sure to be a crowd-pleaser! In one big scoop, dive into three layers of goodness: start with the citrusy cheesecake filling and then our mixed berry compote. And wait, we couldn't forget the star of the show; the crunchy oat crumb.
Prep: 390 mins
Cook: 390 mins
Servings: 4
Ingredients
4 servings
- 0.5 packets classic oat mix
- 1 lemon
- 70 gr butter
- 1 packet cream cheese
- 1 packet light cooking cream
- 1 sugar
- 1 packet mixed berry compote
Instructions
- • Preheat oven to 220°C/200°C fan-forced.
• Weigh out 150g of classic oat mix. Zest lemon, then cut into wedges.
• Place the butter into a small microwave-safe bowl and microwave in 10 second bursts until melted. - • In a medium bowl, place cream cheese and beat, using electric beaters, until smooth, 1-2 minutes.
• Add light cooking cream, sugar, lemon zest and a good squeeze of lemon juice. Beat until well combined and smooth, 1-2 minutes.
• Divide cheesecake mixture evenly between 4 serving glasses or jars. Refrigerate for 6 hours or overnight.
TIP: If you don't have electric beaters, use a metal hand whisk! - • While the cheesecake is setting, add melted butter to measured classic oat mix and stir to combine. Tip onto a lined oven tray and spread into a single layer.
• Bake until golden, 8-10 minutes. Set aside to cool, then break apart the crumb. Store in an airtight container.
TIP: Keep the crumb slightly clumped together on the tray, if it's spread too thin it can burn! - • When the cheesecake pots have set and you are ready to serve, top with some mixed berry compote and oat crumb. Enjoy!