- Egg free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- Vegetarian
- Contains wholegrains
Fresh raspberries add a touch of tartness and a pretty pop of pink to these no-bake mini cheesecakes.
- Serves8
- Cook time10 minutes
- Prep time20 minutes, + cooling & 15 mins chilling time
Ingredients
- 80g unsalted butter, chopped
- 2/3 cup (60g) rolled oats
- Pinch of salt
- 2 tbs Coles Pure Australian Honey
- 300g raspberries
- 1 tsp vanilla bean paste
- 500g cream cheese, softened
- 1/3 cup (80ml) Coles Pure Australian Honey, extra
- 240g Greek-style yoghurt
- Raspberries, extra, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Line a baking tray with baking paper. Melt butter in a large non-stick frying pan over medium heat. Add oats and salt and cook, stirring, for 5 mins or until golden. Add honey and cook, stirring, for 1 min or until well combined. Transfer to the lined tray. Set aside to cool.
Step 2
Meanwhile, place raspberries and vanilla in a small bowl. Use a fork to crush the berries until well combined.
Step 3
Use an electric mixer to beat cream cheese and extra honey in a large bowl for 8 mins or until smooth. Add the yoghurt and whisk to combine. Place in the fridge for 15 mins to chill.
Step 4
Spoon half the raspberry mixture among eight 1¼-cup (310ml) serving glasses. Top with half the cream cheese mixture. Continue layering with the remaining raspberry mixture and cream cheese mixture. Top with the oat mixture. Serve with extra raspberries.
Recipe tip
COOK. STORE. SAVE.
Use it up: The leftover oats to make these easy and wholesome berry oat bars.
Raspberry and honey no-bake cheesecakes
- Serves8
- Cook time10 minutes
- Prep time20 minutes, + cooling & 15 mins chilling time
Ingredients
- 80g unsalted butter, chopped
- 2/3 cup (60g) rolled oats
- Pinch of salt
- 2 tbs Coles Pure Australian Honey
- 300g raspberries
- 1 tsp vanilla bean paste
- 500g cream cheese, softened
- 1/3 cup (80ml) Coles Pure Australian Honey, extra
- 240g Greek-style yoghurt
- Raspberries, extra, to serve
Description
Fresh raspberries add a touch of tartness and a pretty pop of pink to these no-bake mini cheesecakes.
Method
Step 1
Line a baking tray with baking paper. Melt butter in a large non-stick frying pan over medium heat. Add oats and salt and cook, stirring, for 5 mins or until golden. Add honey and cook, stirring, for 1 min or until well combined. Transfer to the lined tray. Set aside to cool.
Step 2
Meanwhile, place raspberries and vanilla in a small bowl. Use a fork to crush the berries until well combined.
Step 3
Use an electric mixer to beat cream cheese and extra honey in a large bowl for 8 mins or until smooth. Add the yoghurt and whisk to combine. Place in the fridge for 15 mins to chill.
Step 4
Spoon half the raspberry mixture among eight 1¼-cup (310ml) serving glasses. Top with half the cream cheese mixture. Continue layering with the remaining raspberry mixture and cream cheese mixture. Top with the oat mixture. Serve with extra raspberries.