MINI RASPBERRY CHEESECAKES

Ingredients:

Crust: 

• 8x malt o milk biscuits (or digestive biscuits) 

• 1 tablespoon caster sugar 

• 4 tablespoons butter, melted 

Cheesecake:

• 450g cream cheese (at room temp) 

• 1/2 cup sour cream or greek yoghurt

• 2 eggs

• 1 cup caster sugar 

• 1 tablespoon lemon juice 

• 1 tablespoon cornflour 

• 3/4 cup frozen raspberries 

Topping: 

• 1 cup frozen raspberries 

• 2 tablespoon caster sugar 

• 2 tablespoons lemon juice

Method: 

1. Preheat oven to 160 degrees Celsius. Spray a 12 hole muffin tray with non stick spray.

2. Crush biscuits in a food processor, then add the melted butter and sugar and blend until a fine wet crumb has formed. Push this into the bottom of each of the muffin tins. This will make the base. 

3. Mix all cheesecake ingredients together in a bowl, except the raspberries. Fold these through at the end. Place mix on top of the biscuit base. Bake these for 20 mins in the oven. Remove and let cool. 

4. Place frozen raspberries and sugar in a sauce pan over low heat until melted, stirring occasionally, about 10 minutes. Squeeze in lemon juice at the end. Dollop on each of the cheesecakes. Place in the fridge for 3-4 hours to set.