Mini Raspberry Cheesecake
These raspberry cheesecakes require no baking, just a little time in the fridge or freezer.
100g FAGE Total
100g unsalted butter, melted
225g digestive biscuits, crushed
100g cream cheese
2 tsp vanilla extract
75g fresh raspberries
- Mix together the melted butter and crushed biscuits and spoon into the bottom of a 6 hole muffin tin lined with squares of greaseproof paper. Put in the freezer while making the filling.
Beat together the cream cheese and vanilla extract in a bowl, gradually folding in the Greek yoghurt and raspberries. Spoon over the chilled biscuit base and freeze for an hour or chill in the fridge for 3 hours. Ease the cheesecakes out of the muffin tin and serve topped with a further raspberry.