Here’s a quick and simple way to make individual cheesecakes – with just enough luxury to indulge but still exercising a little portion control.
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I’m a great fan of ramekin dishes. They can be used for so many things, they can go in the freezer, microwave, oven and dishwasher and they always look good! The other benefit is that they are an excellent way to keep an eye on those portion sizes, just as well with something as delicious as these little berry cheesecakes.
Dig in through the smooth, creamy blend of mascepone and greek yoghurt, to discover the juicy core of berries over a chocolate biscuity base.
Happily these little beauties can be ready in minutes and with only a few simple ingredients, they make an excellent stand-by for when you need to rustle something up quickly. But they still look rather special.
- These quantities makes 8 small individual cheesecakes.
- Half a packet of crumbled chocolate biscuits.
- 50g melted unsalted butter.
- Half a jar of low sugar berry jam.
- Half a bag of mixed frozen berries.
- 250g mascepone
- 100 ml greek yoghurt
- vanilla essence.
- Place half a packet of dark chocolate biscuits in the food processor, and pulse into crumbs, don't worry if there are still a few nibbly bits.
- In a small saucepan, melt 50g (2 tbsps) unsalted butter.
- Stir in the biscuits, and then spoon the buttery biscuity mixture, dividing it equally between the dishes.
- Allow it to firm up as the butter cools and the biscuity base forms.
- Place a large tsp of jam in each ramekin, I used my own low sugar, blueberry and chia seed recipe.
- Scatter a few frozen berries on top of the jam in each ramekin dish.
- In a large bowl whisk together the mascepone, yoghurt, vanilla essence and you could add a little honey if you prefer.
- Dollop the whisked creamy topping over the fruit in each dish.
- Smooth over with a pallet knife, and then top off with fresh berries or a little grated dark chocolate.
- Chill in the fridge for 30 mins before serving.