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.
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.
