Instant cheesecake pots with an almond + coconut sugar crumb

When an intense desire for cheesecake hits, you simply have to do something about it. Say hello to these instant little cheesecake pots! I have a feeling you and them will become very good friends indeed.

Ingredients

For the biscuit crumble:
3/4 cup ground almonds
1/4 cup coconut sugar
3 tbsp melted butter

For the cheesecake layer:
3/4 cup natural yoghurt
1/2 cup mascarpone or cream cheese
Juice of 1/2 lemon
Maple to sweeten (optional)

For decorating:
Fresh or cooked fruit of your choice

Method

Add the biscuit crumble ingredients to a small bowl, and mix until well combined. Spoon 1 tbsp of the mixture into small pots, and press down lightly. Reserve a little of the crumble mix for topping.

Next, combine all cheesecake layer ingredients in a small bowl, and mix until smooth and velvety. Taste, and add a little maple if you desire.

Dollop on top of the base, then top with fresh or cooked fruit ( I used lightly poached apple with cinnamon).

Finish by sprinkling the remaining crumble mixture on top.

Enjoy immediately!

Makes about 4 small serves or 2 greedy ones.

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