Mini Vanilla Cheesecake
This mini vanilla cheesecake is the perfect balance of indulgent and healthy – creamy, lightly sweet, and packed with protein and calcium. Made with curd cheese, Greek yogurt and polenta, it’s naturally gluten-free and can be sweetened with sugar, honey or natural syrups for a healthier twist. Best of all, it bakes quickly in the air fryer (ready in just 15 minutes), making it an easy option for breakfast, a protein-rich snack or a light dessert. You can enjoy it warm straight from the tin or chilled as a treat. Serve with Greek yogurt and honey, stewed fruits or a freshly made fruit compote for a wholesome finish.
Ingredients
Method
- In a mixing bowl, loosen the curd cheese with a fork.
- Add the egg and Greek yogurt, then mix until smooth and creamy.
- Stir in the vanilla extract. Add the polenta and mix gently until combined.
- Add your choice of sweetener (Stevia, sugar, honey, or syrup) and mix well.
- Fold in the sultanas or dried cranberries, if using.
- Spoon the mixture evenly into two small silicone round moulds (or ramekins).
- Air fryer: Set to bake at 180°C and cook for 14–15 minutes, until golden on top and just set in the middle.
- Oven: Preheat to 180°C (fan 160°C). Bake for about 20 minutes, until golden and firm.
- Allow to cool slightly in the moulds before removing.
- Serve warm or let them cool completely for a firmer cheesecake-style dessert.