Cheesecake Muffins with Oat & Brown Sugar Crust & Strawberry Puree
Mini Cheesecakes Muffins with Oat and Brown Sugar Crust with Strawberry Puree (Paula Shoyer)
active: 4 hrs 45 min
I truly love cheesecake, especially New York style, made only with cream cheese. These minis are lower in sugar than most cheesecakes, and they are gluten-free if you use gluten-free oat flour for the crust. Ricotta cheese pumps up the calcium content. I tried to make this recipe with lower fat cream cheese and ricotta, but the results were not satisfactory. The idea behind the mini cheesecakes was portion control, but I found myself grabbing them all day long, so I had to take extreme measures and freeze most of them to get them out of easy reach. I particularly like the buttery oat crust, which you could also use as a pie crust.
Advance Prep: May be made 3 days in advance or frozen (crust not as crunchy after freezing*)