Melt the butter in the microwave and mix in with the oats, making sure to coat all of the oats, and press them down into the bottom of a baking tin, ensuring an even base layer
I decided to break it down a little and recreate it in cheesecakeform using the oats within the biscuitybase and the cream and cheese plus raspberries in the body with the more raspberries as a topping and the whisky and honey as a luxurious cream topping
To make the biscuitbase, gently melt the butter in a small saucepan over a low heat. Blitz the digestive biscuits in the food processor until very fine crumbs
For instance you can my my Syn Free No Bake Berry Cheesecake, my Almost Syn Free Apple Crumble Cheesecake, my Syn Free Strawberry Cheesecake Breakfast Bars and my Strawberry Cheesecake Overnight Oats…can you tell I really love cheesecake yet
For the biscuitbase. I had planned on using my ever faithful tin but when I mixed the biscuitbase layer ingredients together I realised I was going to have to use a roasting tin instead
I set my son to work bashing some oatbiscuits into crumbs. I started with a biscuitbase. As the cheesecakes were going to be eaten from the jam jars I decided to just use biscuit crumbs
Make the base by crushing the biscuits and hazlenuts in a polythene bag with a rolling pin or put in a food processor and process until you have fine crumbs
The Nairn's Biscuits used in these photos are the Oats and Syrup flavour. There's also an Oats and Fruit flavour that is lovely and I'm sure would be great also, the choice is yours
However, it’s got a crunchy base (made from oats, nuts and honey rather than biscuits) and it’s topped with cream cheese so I thought the cheesecake name was fitting
The recipe used one ingredient from the box - Just Oats Flapjacks - but you could just leave them out and increase the quantity of digestive biscuits, or throw in a handful of oats instead
