Vanilla Yogurt Cheesecake Recipe with Flapjack Crumble and Raspberries

Vanilla yogurt cheesecake pots

Name: Vanilla yogurt cheesecake pots
Total time: 25 min
Yield: Serves 4
Ingredients: 2 tbsp unsalted butter; 75g jumbo oats; 1 tbsp runny honey; 200g raspberries; 125g pot Activia 0% fat vanilla yogurt; 120g soft cheese; 2 tbsp whole milk

Preparation and cooking time
- Total time25 mins
Easy
Serves 4

Ingredients

2 tbsp unsalted butter
75g jumbo oats
1 tbsp runny honey
200g raspberries
125g pot Activia 0% fat vanilla yogurt
120g soft cheese
2 tbsp whole milk

Method

STEP 1
Melt the butter in a frying pan and cook the oats for 5 minutes or until golden and smelling toasty. Stir in the honey, cook for 1 minute, then cool completely.
STEP 2
Tip the raspberries and 2 tbsp of water into a small pan and cook for 2 minutes until the raspberries are saucy and have softened slightly. Cool.
STEP 3
Whisk together the yogurt and soft cheese, adding enough milk to make it spoonable.
STEP 4
To serve, fill 4 glasses with alternating spoonfuls of crumble, raspberries and cheesecake mixture.