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Lemon Cheesecake Pots

These little pots of heaven are so simple to make. No baking and no whisking, just a little stir and you’ve created one light and tasty dessert. Perfect for summers on the terrace post-bbq, the zingy lemon is a great palate cleanser.





For the crust

  • ½ cup gluten-free oats
  • 1 tablespoon lemon juice
  • 1 tsp honey or rice malt syrup

For the Cheesecake

  • 1 ½ cups plain greek yoghurt*
  • 1 tablespoon honey or Natvia (stevia)
  • ½ tsp xanthan gum (optional)
  • juice of ½ lemon


  • 1 slice of lemon, cut in half


  • In a blender, pulse the oats to a flour.
  • Add the flour to a bowl and add the sweetner of choice and lemon juice.
  • Press mixture into the base of two glass jars.
  • In a bowl or jug, add the yoghurt, lemon juice and sweetener of choice.
  • Sprinkle over the xanthan gum if using – this makes for a thicker more ‘cheesecake’ like texture.
  • Mix the yoghurt mixture with a spoon until well combined then pour into class jars
  • Chill for 1 hour before garnishing with a slice of lemon, and enjoy.


*Substitute plain goats milk yoghurt or blended silken tofu (dairy free) if you prefer.
Don’t opt for a store-bought lemon yoghurt – they’re likely to be packed with sugar.
Add a tablespoon of walnuts to the oats before processing for some body-loving fatty acids.

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).

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