I'm a dietitian, but that doesn't mean I don't love dessert. I just prefer lightened-up versions. If you really want to fancy these up, add a dollop of plain Greek yogurt on top, a medley of fresh berries (strawberries, blueberries, raspberries), some shredded coconut, lemon zest, a drizzle of agave, and mint.
Ingredients
Crust
½ cup old-fashioned or quick oats
½ cup walnut halves or pieces
1 tablespoon extra virgin olive oil
1 tablespoon butter, melted
1 tablespoon granulated sugar
½ teaspoon ground cinnamon
1 pinch salt
Filling
One 8-ounce package light cream cheese, room temperature
Line a standard cupcake pan with 8 paper baking cups and set aside. (This recipe makes 8 cupcakes, not 12, so leave 4 empty.)
Place the oats and walnuts in the bowl of a food processor (I used a mini processor) and pulse until coarsely ground. Add the olive oil, butter, sugar, cinnamon, and salt and pulse until until evenly moistened and combined.
Press a heaping tablespoon of the mixture firmly onto the bottoms of the 8 cups. Bake 7 minutes, until cooked.
Meanwhile, place the cream cheese and sugar in a medium-size bowl and beat or whisk together until smooth and creamy. Add the egg, corn starch, lemon zest, and vanilla and continue to beat or whisk until well combined.
Spoon the mixture evenly into the muffin cups. Bake 20 to 22 minutes, until the cream cheese mixture is set. Remove from the oven and cool in the tins, about 10 minutes. Transfer to a wire rack and cool completely. Place in the refrigerator and chill completely before serving or decorating with the optional toppers.
Recipe by Lizs Healthy Table at https://liz.afones.com/2020/05/13/cheesecake-cupcakes-with-oat-walnut-crust-gluten-free/