Mini Christmas Cheesecakes
A velvety, rich cheesecake infused with delicate flavours, set over a crisp, buttery biscuit base and chilled to luxurious perfection.
Ingredients
- • 25 grams Raisins
- • 25 ml Dark Rum
- • 5 Dark Chocolate Digestive Thins
- • 180 grams Lightest Philadelphia
- • 3 medium Eggs
- • 1 tsp Vanilla Extract
- • 2 tsp Mixed Spice
- • 3 tbsp Granulated Sweetener
- • 6 tbsp Fat Free Greek Yoghurt
- • Low Calorie Cooking Spray
Preparation Steps
Preheat the oven to 160 degrees. Spray the silicone mini muffin tin with low calorie cooking spray. In a small bowl, soak the raisins in the rum.
Crush the digestives into crumbs and place into the base of each muffin mould - this is around a teaspoon in each. Spray again with low calorie cooking spray and pat into an even layer.
In a mixing bowl, combine the Lightest Philadelphia, eggs, vanilla extract, mixed spice, sweetener and yoghurt until smooth. Tip in the soaked raisins and remaining rum from the small bowl and mix well.
Distribute between the muffin moulds and place on a baking tray. Cook in the oven for 15 minutes until set and just starting to colour on top.
Leave to cool in the tin and carefully pop out and serve!