Key Lime Cheese Cake Bites

For base:
3/4 cup oat flour
1/3 cups oatmeal (not quick oats)
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp kosher salt
1/3 cup unsweetened applesauce
1 Tbsp pure maple syrup
1/4 cup water
1 tsp pure vanilla extract

8 oz cream cheese, 1/3 less fat, at room temperature
3 tsp. stevia or 1/4 cup sugar
pinch of salt
1 tsp vanilla extract
1 large egg, at room temperature
1/2 cup greek yogurt, plain
1/4 cup lime juice (2 limes)
zest of one lime

Calories will be a pinch less then what is mentions, as I had a pinch of crust base left over and enough cheesecake batter to make 3 standard muffin cups without base.

Preheat oven to 275F

Line a mini muffin pan with 24 muffin liners and lightly spray with cooking spray.

Base: In a bowl add oat flour,oats, baking powder, cinnamon and salt into large bowl. Stir. Now add in the applesauce, maple syrup, water, vanilla and mix well. Scoop about 1 heaping teaspoon of batter evenly into each muffin cup and push down firmly with fingers to smooth out. I found that wetting your fingers makes the base not stick to them.

In a small bowl add cream cheese and sugar and beat until creamy. Add vanilla extract, egg and salt beat until combined. Beat in yogurt and lime juice; until creamy. Fold in lime zest.

Evenly pour cheesecake batter into muffin cups.

Bake, rotating pans halfway through, until filling is set, 15 minutes. Let cool on a wire rack. Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.

Serving Size: 24 individual cheesecakes