Preparation

• Step 1: Prepare the Crust - Preheat your oven to 350°F (175°C). In a mixing bowl, combine the rolled oats, whole wheat flour, honey, and melted coconut oil. Mix until well combined.
• Step 2: Shape the Crust - Line a muffin tin with parchment paper liners. Press the oat mixture evenly into the bottom of each liner, creating a firm base for your cheesecakes. Bake for 10 minutes, then remove and let cool.
• Step 3: Make the Cheesecake Filling - In another bowl, combine the plain nonfat Greek yogurt, light cream cheese, honey, and vanilla extract. Use an electric mixer to beat the mixture until smooth and creamy.
• Step 4: Add Blackberries - Gently fold in the frozen blackberry pieces into the cheesecake filling, ensuring they're evenly distributed without breaking them apart too much.
• Step 5: Fill the Crust - Spoon the cheesecake filling evenly over the cooled crusts in the muffin tin, filling each liner until just full.
• Step 6: Bake the Cheesecakes - Bake the mini cheesecakes in the oven for 20-25 minutes, or until the edges are set but the center still has a slight jiggle. Remove from the oven and let cool at room temperature.
• Step 7: Chill and Serve - Once cooled, transfer the mini cheesecakes to the refrigerator and chill for at least 2 hours. Before serving, drizzle with additional honey and top with fresh blackberries for a beautiful presentation.