Guilt Free Dessert

For crust: Blend roasted oats and roasted walnut to a coarse powder. Add 1/2 tbsp honey and 1/2 tbsp coconut oil or melted butter. Mix until it clumps. Press into the base of a small ramekin or bowl. Chill for 10 minutes.

For cheesecake: Add 100g paneer, 30g Greek yogurt, 1/2 tsp vanilla, 1 tsp lemon juice, and 2 tbsp honey/maple syrup/jaggery to a blender. Blend until smooth and creamy. Taste and add 1 more tbsp sweetener if needed.

Pour the cheesecake mixture over the chilled crust. Smooth the top.

Refrigerate for 2-3 hours or until set.

Serve chilled.