(160g) Hob Nobs, crushed (measure BEFORE crushing)
butter, melted and slightly cooled
For the cheesecake:
8oz/225g light cream cheese, I used Philadelphia
1 cup (240g) Fat Free Greek Yoghurt
1 large egg
1tsp vanilla extract
1/4 cup (80g) agave nectar
4tbsp (60g) plain flour
1 cup (125g) fresh raspberries Instructions
spoonfuls of the cheesecake into the bowl with the raspberries and stir until combined.
Add the raspberry cheesecake mix back into your large bowl of cheesecake, one spoonful at a time, mixing slightly between each addition. Don't mix it in entirely, you want to swirl the two mixes together and see the difference between the white and pink cheesecake mixes.
Divide the cheesecake between the muffin liners, fill each one almost level.
Place in the oven for 15-20 minutes until cheesecake is slightly puffy in the middle, ever so slightly coloured around the edges and is set. When you wobble the pan, the cheesecake shouldn't wobble much - only the slightest wobble in the middle!
Leave to cool for at least 15 minutes in the pan before transferring to a wire rack to cool completely.
Once cool, cheesecake cups will keep in an airtight container, in the fridge for 3 days.Notes
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Fresh Raspberry and White Chocolate Cheesecake ~ who can say no to this. The cheesecake is rich, smooth and ever so creamy with the bits of fresh fruit in between, and of course my favorite homemade cookie crust