Mini Raspberry Cheesecakes
Mini Raspberry Cheesecakes
Rate this RecipeIngredients
- 8 milk biscuits or malt or digestive biscuits
- 4 tablespoons butter melted
- 1 tablespoon caster sugar
- 450 g cream cheese at room temperature
- 1/2 cup greek yoghurt or sour cream
- 2 eggs
- 1 cup caster sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornflour
- 3/4 cup frozen raspberries
- 1 cup frozen raspberries
- 2 tablespoons caster sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 160°C conventional (140°C fan-forced). Spray a 12 hole muffin tray with non-stick spray.
- To make the crust, crush the biscuits in a food processor, then add the melted butter and sugar and process until a fine wet crumb has formed. Push this into the base of each hole in the muffin tin.8 milk biscuits, 4 tablespoons butter, 1 tablespoon caster sugar
- Place all the cheesecake ingredients except the raspberries in a bowl and mix well. Gently fold the raspberries through, then dollop the mixture on top of the biscuit bases. Bake for 20 minutes, then leave to cool.450 g cream cheese, 1/2 cup greek yoghurt, 2 eggs, 1 cup caster sugar, 1 tablespoon lemon juice, 1 tablespoon cornflour, 3/4 cup frozen raspberries
- To make the topping, place the frozen raspberries and sugar in a saucepan over low heat for about 10 minutes, stirring occasionally, until melted. Squeeze in the lemon juice at the end.1 cup frozen raspberries, 2 tablespoons caster sugar, 2 tablespoons lemon juice
- Dollop the topping onto each mini cheesecake, then place in the fridge for 3–4 hours to set.
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