Yoghurt Berry Mini Cheesecakes
Servings
8
Servings
8
Ingredients
  • 1tsp powdered gelatine
  • 1tbsp boiling water
  • 1/4cup cashew nutsunsalted
  • 3/4cup rolled oats
  • 2tbsp desiccated coconut
  • 2tbsp melted butter
  • cooking oil spray
  • 1/2cup raspberriesfresh or frozen
  • 185grams light cream cheese
  • 1/2cup vanilla yoghurte.g. Jalna or 5AM
Instructions
  1. Dissolve the gelatine in the boiling water and set aside. Soften the cream cheese.
  2. Place the cashews, coconut and rolled oats in a food processor on high until well combined. While the processor is running, pour in the butter and continue processing until the mixture begins to come together.
  3. Line or lightly spray 8 holes of a silicone mini muffin tray. Divide the cashew and coconut mixture evenly between each hole of the tray. Press base down firmly.
  4. If using frozen raspberries, allow to defrost. Then place in a bowl and lightly mash with a fork.
  5. In a separate bowl, beat the softened cream cheese and yoghurt together until well combined and smooth. Fold through the dissolved gelatine.
  6. Divide the cream cheese mixture evenly amongst the muffin holes, on top of the bases. Spoon some mashed raspberries on top of each muffin hole and swirl through gently with a teaspoon to just combine with the cream cheese mix.
  7. Place muffin tray in the freezer for 1-2 hours or until firm and set.
  8. One mini cheesecake is one serve. Store leftovers in an airtight container in the fridge for up to a week or freeze for up to 2 months.
Recipe Notes

111 calories per serve

Print Recipe
Yoghurt Berry Mini Cheesecakes
Yoghurt berry mini cheesecakes
Course Desserts
Servings
Ingredients
  • 1 tsp powdered gelatine
  • 1 tbsp boiling water
  • 1/4 cup cashew nuts unsalted
  • 3/4 cup rolled oats
  • 2 tbsp desiccated coconut
  • 2 tbsp melted butter
  • cooking oil spray
  • 1/2 cup raspberries fresh or frozen
  • 185 grams light cream cheese
  • 1/2 cup vanilla yoghurt e.g. Jalna or 5AM
Course Desserts
Servings
Ingredients
  • 1 tsp powdered gelatine
  • 1 tbsp boiling water
  • 1/4 cup cashew nuts unsalted
  • 3/4 cup rolled oats
  • 2 tbsp desiccated coconut
  • 2 tbsp melted butter
  • cooking oil spray
  • 1/2 cup raspberries fresh or frozen
  • 185 grams light cream cheese
  • 1/2 cup vanilla yoghurt e.g. Jalna or 5AM
Yoghurt berry mini cheesecakes
Instructions
  1. Dissolve the gelatine in the boiling water and set aside. Soften the cream cheese.
  2. Place the cashews, coconut and rolled oats in a food processor on high until well combined. While the processor is running, pour in the butter and continue processing until the mixture begins to come together.
  3. Line or lightly spray 8 holes of a silicone mini muffin tray. Divide the cashew and coconut mixture evenly between each hole of the tray. Press base down firmly.
  4. If using frozen raspberries, allow to defrost. Then place in a bowl and lightly mash with a fork.
  5. In a separate bowl, beat the softened cream cheese and yoghurt together until well combined and smooth. Fold through the dissolved gelatine.
  6. Divide the cream cheese mixture evenly amongst the muffin holes, on top of the bases. Spoon some mashed raspberries on top of each muffin hole and swirl through gently with a teaspoon to just combine with the cream cheese mix.
  7. Place muffin tray in the freezer for 1-2 hours or until firm and set.
  8. One mini cheesecake is one serve. Store leftovers in an airtight container in the fridge for up to a week or freeze for up to 2 months.
Recipe Notes

111 calories per serve