CHEESECAKES

Name: CHEESECAKES
Prep time: 20 min
Cook time: 40 min
Total time: 20 min
Yield: 6
Ingredients: 2 piece oat wafers; 1 tbsp coconut oil; 0.5 cup natural Bodai yogurt; 1 tbsp yacon syrup; 0.25 cup Greek yogurt; 2 piece eggs (separate whites and yolks); splash vanilla extract; 0.5 tbsp cornstarch

20 mins prepServes 6

This is one of the best things I've invented! You have to try this delight!!! Plus, they are completely nut-free, making them perfect for those with allergies 🎉

6 servings

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Instructions

1. In a food processor, crush the oat wafers. Then add the coconut oil and press this mixture into the base of muffin molds.
2. In a bowl, combine the Bodai yogurt and yacon syrup, and mix very well with a hand whisk.
3. Next, add the Greek yogurt, vanilla extract, cornstarch, and egg yolks, and mix.
4. In a separate bowl, beat the egg whites to stiff peaks, then gently fold them into the rest of the mixture.
5. Pour the mixture into the muffin molds. Place the muffin molds in another baking pan filled with water (bake them bain-marie style) at 170°C for 40 minutes.

Tip: It is recommended to use silicone muffin molds or line a metal muffin tin with parchment paper to prevent them from breaking when unmolding.

Serving suggestion: Top with pomegranate or any red fruit for a delicious acidic touch!

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CHEESECAKES

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