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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g curd cheese
  • 3 Tbsp Greek yogurt
  • 1 large egg
  • 1 tsp vanilla extract
  • 3 Tbsp fine polenta cornmeal
  • 2 Tbsp Stevia sugar, or honey (or use date/agave syrup)
  • 2 Tbsp sultanas or dried cranberries optional

Method
 

  1. In a mixing bowl, loosen the curd cheese with a fork.
  2. Add the egg and Greek yogurt, then mix until smooth and creamy.
  3. Stir in the vanilla extract. Add the polenta and mix gently until combined.
  4. Add your choice of sweetener (Stevia, sugar, honey, or syrup) and mix well.
  5. Fold in the sultanas or dried cranberries, if using.
  6. Spoon the mixture evenly into two small silicone round moulds (or ramekins).
  7. Air fryer: Set to bake at 180°C and cook for 14–15 minutes, until golden on top and just set in the middle.
  8. Oven: Preheat to 180°C (fan 160°C). Bake for about 20 minutes, until golden and firm.
  9. Allow to cool slightly in the moulds before removing.
  10. Serve warm or let them cool completely for a firmer cheesecake-style dessert.