Mini Cheesecake Cups

Makes: 12 mini cups
Time: 20 minutes + freezing
Age: 12+ months

Ingredients:

220g unsweetened whole plain yoghurt
180g ricotta cheese
70g rolled oats
25g pure maple syrup 
2 tsp blueberries
1 tsp pure vanilla extract
1 tsp ground cinnamon
1 medium kiwi fruit

Instructions:

• In a food processor, whizz the oats to a fine ground.
• Add the maple syrup and mix well until combined.
• Spoon some of the mixture in each hole of the mini muffin tin and press it with your fingers to create a cup. Set aside.
• In a bowl, add the cream cheese, ricotta, yoghurt, cinnamon and vanilla extract and mix well.
• Spoon the cheese mixture onto the crust and smooth out with a spoon.
• Half or quarter the blueberries and cut the kiwi into small pieces.
• Top the mini cheesecakes with the fruit pieces.
• Place in the freezer to set for 15-20 mins before serving. 
• You can store the cups in the freezer for up to 3 months, take them out 20-30 mins before serving, so they are soft but still firm.
• Enjoy!

Nutrition Information Typical Values: 

% reference intake of an average adult (8400kJ/2000kcal)