Mini Raspberry Yogurt Cheesecakes

Makes: 12

Prep: 20 mins

Cook: 20 minsr

Ingredients

For the crust:

6 digestive biscuits

3 tbsp. butter, room temperature

For the filling:

8 oz. (230g) cream cheese, room temperature

¹⁄₂ cup (120g) Greek plant based yogurt

4 tbsp. honey

1 large egg white

1 tsp. vanilla extract

4 tbsp. raspberry jam

Nutrition Key

Kcal	Fats	Carbs	Protein
141	10g	10g	3g

*nutrition per serving

Directions

1. Preheat the oven to 350°F (180°C) and line a muffin tin with paper muffin liners.

2. Next, prepare the digestive cookie crust. Place the cookies and butter into a high-speed blender or food processor and blitz until the mixture forms a crumble.

3. Spoon 2 teaspoons of the crumble into each muffin liner and gently press down. Place the tray in the oven and bake the crust for 5 minutes.

4. Meanwhile, prepare the filling. Place the softened cream cheese, yogurt, honey, egg white, and vanilla extract into a high-speed blender or food processor and blitz until smooth.

5. Top the baked crust with around 2 tablespoons of the mixture and add 1 teaspoon of raspberry jam on top. Use a toothpick or knife to swirl the jam through the cheesecake mixture. Return the tray to the oven and bake for 10-12 minutes, or until firm to the touch.

6. Remove the tray from the oven and allow the cheesecakes to cool for at least 15 minutes before removing them from the muffin tin. Place in an airtight container and store in the refrigerator to chill for 2 hours before serving.