Baked Vanilla Cheesecakes
For the Base
- 55 grams dried figs
- 25 grams coconut oil
- 1/2 cup gluten free oats
- 1/2 cup almond meal
For the Filling
- 2 eggs
- 3/4 cup light ricotta
- 3/4 cup greek yoghurt
- 4 tbsp maple syrup
- 2 tsp vanilla bean paste
Preheat the oven to 180 degrees Celsius fan forced.
Soak the dried figs in boiling water for approximately 10 minutes until soft. Meanwhile, melt the coconut oil in the microwave and process the oats in a blender to form a flour.
Drain the figs and mash them with a fork. Add the melted coconut oil, oat flour and almond meal and stir until a dough forms.
Press this into the bottom of 8 holes of a standard muffin pan (either greased prior or silicone).
Bake in the oven for 10 minutes or until golden.
While the bases are cooking, add all the ingredients for the filling in a bowl and whisk until combined.
When the bases are done, pour the filling on top of each base and return the tray to the oven for approximately 18 minutes or until the cheesecakes are slightly golden on top and cooked through.
OPTIONAL: Top the cheesecakes with strawberries and melted chocolate.