Shez’s Pantry Challenge: Steph Wood’s Mini Cheesecakes

Lightning shooter Steph Wood joins Laura Scherian in Shez’s Pantry Challenge this week to create some scrumptious mini cheesecakes!

Now it’s your turn to challenge Scherian! Enter Shez’s Pantry Challenge now to receive a personalised recipe and how to video from Shez herself! 

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STEPH WOOD’S MINI CHEESECAKE RECIPE

Ingredients

BASE
¾ cup rolled oats
¼ cup walnuts
3 Tbsp. melted coconut oil
2 Tbsp. honey
½ Tsp. cinnamon

FILLING
125g cream cheese (at room temperature)
1 cup plain Greek yogurt
¼ cup honey or maple syrup
1 egg
½ tsp. vanilla extract

Directions

Preheat oven to 180oC and line a muffin tray with 9 cupcake liners.

In a food processor place oats and walnuts, pulse oats and walnuts until they form a bread crumb consistency. Add coconut oil, honey and cinnamon, pulse again until combined.

Remove mixture from food processor and distribute amongst lined muffin tray. Press down with a spoon or bottom of a glass. Bake for 10 minutes, then remove from oven and allow to cool completely.

Next, prepare cheesecake mixture. Using a standing mixer (use the whisk attachment) or hand mixer, beat cream cheese until smooth. Add yogurt, honey, egg and vanilla, beat again until combined.

Pour mixture into a jug and then divide evenly amongst lined muffin tray. Bake in the oven for 25 minutes or until centre is set. Allow to completely cool, then place in the refrigerator to chill.