Blueberry Cheesecake Flapjacks

Close up of three smal round cheesecakes with a flapjack base and topped with blueberries and blueberry sauce on a dark slate background

Cheesecake is one of my most fave puddings and so imagine how excited I got when I came up with the idea of making a flapjack version!

These are basically like a healthier, refined sugar free version of a standard cheesecake but with a flapjack base instead of the usual biscuit based one. I’ve also used Greek yogurt instead of cream which helps reduce the fat content and pretty much makes a cheesecake as healthy as it’s gonna get.

You could of course use any fruit you like for the topping, but I think blueberries work really well and adds a gorgeously rich colour that looks fab in pictures – hey we all know how important it is to get a good looking food photo right!?! 😉

What’s In It?

  • 250g Oats
  • 250g Cream Cheese
  • 150ml Greek Yogurt
  • 150ml Honey (plus extra 2 tbsp for topping)
  • 150g Blueberries
  • 100g Unsalted Butter
  • Zest of 1/2 a Lemon
  • 1/2 tsp Vanilla Extract

How Do I Make It?

To make the flapjack base melt the butter in a saucepan along with 100ml of honey.

Remove the saucepan from the heat and stir in the oats until well combined.

Put 2 heaped tablespoons of oat mixture into 8 holes of a loose bottomed muffin tin and pat down with the back of a spoon to compact and fully reach out to the edges.

Bake for 20 minutes at 160ºC, before taking out and leaving to cool completely in the tin.

While the flapjack bases are cooling, put the yogurt, cream cheese, 50ml of honey, lemon zest and vanilla extract in a bowl and whisk with an electric whisk until everything has mixed together and started to form small air bubbles.

Cover the bowl and put in the fridge for about 15-20 minutes.

When the flapjacks have cooled, pour the cream cheese mixture over the top and then place the tin in the freezer for about half an hour.

To make the blueberry topping, simply place the blueberries in a small saucepan with 2 tbsp of honey and heat gently until the blueberries have gone all glossy and softened.

Remove the cheesecakes from the tin and drizzle with blueberry sauce.

TOP TIP – These are deffo more a pudding than an afternoon snack to have with a cuppa, so to make then last longer store them in the freezer and simply get out about 20 minutes before you want to eat them.


Have you got a flapjack recipe that you would like to feature in #FlapjackFriday?

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