These little cheesecakes are legen-DAIRY. They’re little bundles of light, cheesy joy.
It’s been a while since I’ve posted a mini cheesecake recipe, because lactose and me just do not agree.
I want to pretend I don’t give Edam…
But I miss cheese.
I love cheese.
I love cheesecake.
I love my mini cheesecakes.
I’m sure it will not go unnoticed that I do not work with many brands. LactoJoy deserves to be part of the privileged few.
As a bit of background, I have something loosely diagnosed as IBS. Major triggers for me are gluten and dairy/lactose, or atleast, they both caused me enough distress/discomfort that I was advised to cut them out. The laziness of this ‘diagnosis’ has not gone amis, and is a conversation for another day…
I often get asked how I can ‘cope not eating gluten’. But surprisingly gluten has been the least problematic for me to give up. There are a lot of alternatives and naturally gluten free foods.
Dairy on the other hand, is the good stuff: cheese, cream, yogurt… I dream of a Stilton cracker or halloumi.
For years I was thwarted by my attempts to ignore my intolerance (not recommended!) but as it got worse I had to succumb to a dairy free diet.
LactoJoy offers a much needed resolution to this problem. They are a lactase supplement, made from natural ingredients which help those with a lactose intolerance enjoy foods that contain lactose.
For me a big issue is that products containing lactose often creep into meals. Whether a sauce, or a cheese topping or added to dessert. It is also often difficult to find a gluten and lactose free meal, which sometimes leaves me accidentally eating it or bearing the discomfort of an inadvertent cream spiking.
LactoJoy lets me eat out without the fear or the repercussions. I can just take the supplement and eat in comfort.
The packaging is thoughtful and one of my favourite aspects of the product. The neat, stylish box looks like a simple mint container, rather than a medical product. It avoids the awkward conversation of why you’re taking a tablet at dinner and the inevitable bowel chat…
But most importantly – I can eat my little cheesy cakes in peace.
Win/win – I get cheesecake – you get my new IMPROVED cheesecake recipe.
Banoffee mini cheesecakes
- 75 g banana
- 1 tbsp peanut butter
- 1 tbsp agarve or maple syrup
- 50 g oats
- 50 g flour (gluten free if necessary)
- 2 tbsp milk
- 300 g quark/light cream cheese (I use half and half)
- 180 g yogurt
- 1 tsp vanilla essence
- 2 tbsp liquid sweetener ie stevia, maple syrup or granular sweetener and 1 extra tbsp yogurt
Pre-heat the oven to 180C.
Mash the banana
Mix the oats and flour.
In a separate bowl mix the banana, peanut butter and syrup and then add the oats and flour.
Finally add the milk and mix thoroughly.
Spoon the mixture into the bottom of small tins, or rubber cup cake holders, or other cupcake holder. Makes about 12.
Bake for 15 minutes.
Whilst they bake, mix the cheesecake ingredients together.
When the bases are done, take them out of the oven, and spoon the cheesecake mixture into each of the cupcake holders.
Bake for 15-20 mins until they start to brown. Then take them out of the oven and let them cool before refrigerating.