Preparation:

1: Prepare the base mixture

Preheat your oven to 180°C (160°C fan-forced). Line a mini muffin tray with paper liners or lightly grease silicone moulds.

In a large bowl, combine the rolled oats, desiccated coconut, plain flour, and brown sugar.

In a small saucepan over low heat, melt the butter and golden syrup together. In a separate bowl, mix the bicarbonate of soda with boiling water and stir into the butter mixture—it will foam slightly. Pour this into the dry ingredients and mix until well combined.

2: Bake the biscuit bases

Spoon the oat mixture into the mini muffin cups, pressing each portion down firmly with the back of a spoon or your fingers to create a compact base.

Bake for 10–12 minutes, or until lightly golden. Allow to cool completely in the tray. The bases will firm up as they cool.

3: Whip the cheesecake filling

In a large mixing bowl, beat the softened cream cheese with the icing sugar, vanilla extract, and lemon juice (if using) until smooth and creamy.

In a separate bowl, whip the thickened cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the air. The result should be light and fluffy.

4: Assemble the bites

Once the biscuit bases are fully cool, spoon or pipe the cheesecake mixture on top of each base. For a cleaner presentation, use a piping bag fitted with a large round or star tip.

5: Add toppings (optional)

Top each mini bite with your choice of:

• A sprinkle of toasted coconut flakes
• A drizzle of caramel sauce or dulce de leche
• White chocolate curls or shavings
• A dusting of mini biscuit crumbles

6: Chill and serve

Refrigerate the assembled bites for at least 2 hours to allow the cheesecake to set. Serve chilled. Store any leftovers in the fridge for up to 4 days.