Healthier mini cheesecakes recipe
 These healthier mini cheesecakes will be a hit with the whole family. They can easily be made gluten-free, if required. Each serving provides 138kcal, 7g protein, 15g carbohydrates (of which 8g sugars), 5.5g fat (of which 2.5g saturates), 1.5g fibre and 0.3g salt. 1 tbsp rapeseed oil, plus extra for greasing60g/2¼oz honey120g/4½oz porridge oats, gluten-free, if required½ tsp ground mixed spice300g/10½oz fat-free Greek-style yoghurt300g/10½oz lighter cream cheese2 tsp vanilla extract½ lemon, zest only1 tbsp stevia1 tbsp light soft brown sugar1 tbsp cornflour2 free-range eggs120g/4½oz strawberries, hulled and quartered 1 tbsp rapeseed oil, plus extra for greasing 60g/2¼oz honey 120g/4½oz porridge oats, gluten-free, if required ½ tsp ground mixed spice 300g/10½oz fat-free Greek-style yoghurt 300g/10½oz lighter cream cheese 2 tsp vanilla extract ½ lemon, zest only 1 tbsp stevia 1 tbsp light soft brown sugar 1 tbsp cornflour 2 free-range eggs 120g/4½oz strawberries, hulled and quartered Method Preheat the oven to 170C/150C Fan/Gas 3½. Lightly grease a 12-hole muffin tin with a little rapeseed oil.Put the remainig oil and honey into a saucepan and heat until warm and runny. Remove from the heat and stir in the oats and mixed spice until completely coated. Divide the oats between the muffin tin holes, pressing down on the mixture to make a solid base. Set aside.In a large bowl, mix together the yoghurt, cream cheese, vanilla extract, lemon zest, stevia, sugar and cornflour. Mix the eggs into the cream until smooth. Spoon evenly between the muffin holes ontop of the oats.Bake for 15 minutes or until just set. (They should still wobble a little.) Set aside to cool to room temperature. Carefully remove the cheesecakes from the tin and top with the strawberries. Serve immediately or transfer to a sealed container and keep in the fridge for up to 3 days. Preheat the oven to 170C/150C Fan/Gas 3½. Lightly grease a 12-hole muffin tin with a little rapeseed oil. Preheat the oven to 170C/150C Fan/Gas 3½. Lightly grease a 12-hole muffin tin with a little rapeseed oil. Put the remainig oil and honey into a saucepan and heat until warm and runny. Remove from the heat and stir in the oats and mixed spice until completely coated. Divide the oats between the muffin tin holes, pressing down on the mixture to make a solid base. Set aside. Put the remainig oil and honey into a saucepan and heat until warm and runny. Remove from the heat and stir in the oats and mixed spice until completely coated. Divide the oats between the muffin tin holes, pressing down on the mixture to make a solid base. Set aside. In a large bowl, mix together the yoghurt, cream cheese, vanilla extract, lemon zest, stevia, sugar and cornflour. Mix the eggs into the cream until smooth. Spoon evenly between the muffin holes ontop of the oats. In a large bowl, mix together the yoghurt, cream cheese, vanilla extract, lemon zest, stevia, sugar and cornflour. Mix the eggs into the cream until smooth. Spoon evenly between the muffin holes ontop of the oats. Bake for 15 minutes or until just set. (They should still wobble a little.) Set aside to cool to room temperature. Bake for 15 minutes or until just set. (They should still wobble a little.) Set aside to cool to room temperature. Carefully remove the cheesecakes from the tin and top with the strawberries. Serve immediately or transfer to a sealed container and keep in the fridge for up to 3 days. Carefully remove the cheesecakes from the tin and top with the strawberries. Serve immediately or transfer to a sealed container and keep in the fridge for up to 3 days.