Mini Lime Cheesecake Bites

Preheat oven to 275 F. Line a mini muffin pan with 24 muffin liners.

For the crust:
In a bowl add oat flour, oats, baking powder, cinnamon and salt. Stir until combined. Add in the applesauce, maple syrup and vanilla; 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.

For the cheesecake filling:
In a medium sized bowl add cream cheese and sugar; 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. NOTE: You will have leftover batter.

Bake, rotating pans halfway through, until filling is set. This will take about 15 minutes. Remove pan from the oven and set on a wire rack until cooled. Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.