10/23/2026
1. Healthy Classic Cheesecake
Mix 120 g crushed oats with 60 g almond butter and 1 tbsp honey, press into a tin; beat 200 g light cream cheese, 150 g thick Greek yogurt, 40 g honey and 1 tsp vanilla, stir in 2 tsp dissolved gelatin, spread over the base and chill for 6 hours.
2. Healthy Chocolate Cheesecake
Mix 120 g crushed oats with 60 g almond butter and 1 tbsp honey, press into a tin; beat 200 g light cream cheese, 150 g thick Greek yogurt, 80 g melted dark chocolate (70% cocoa) and 1 tbsp cocoa powder, stir in 2 tsp dissolved gelatin, spread over the base and chill for 6 hours.
3. Healthy Strawberry Cheesecake
Mix 120 g crushed oats with 60 g almond butter and 1 tbsp honey, press into a tin; beat 200 g light cream cheese, 150 g thick Greek yogurt, 40 g honey and 120 g thick strawberry puree, stir in 2 tsp dissolved gelatin, spread over the base and chill for 6 hours.
4. Healthier Biscoff Cheesecake
Mix 100 g crushed oats, 30 g crushed Biscoff biscuits and 50 g almond butter, press into a tin; beat 200 g light cream cheese, 150 g thick Greek yogurt and 50 g Biscoff spread, stir in 2 tsp dissolved gelatin, spread over the base, drizzle with 10 g melted Biscoff spread and chill for 6 hours.
5. Healthy Mango Cheesecake
Mix 120 g crushed oats with 60 g almond butter and 1 tbsp honey, press into a tin; beat 200 g light cream cheese, 150 g thick Greek yogurt, 30 g honey and 120 g thick mango puree, stir in 2 tsp dissolved gelatin, spread over the base and chill for 6 to 8 hours.
Quick notes: For each cheesecake, bloom 2 tsp unflavored gelatin in 2 tbsp cold water for 5 minutes, then gently warm until dissolved before mixing into the filling. Add 1–2 tbsp milk to the oat base if too crumbly. Use the same size tin for all five, approximately 15 cm (6 inches).