Cheat's ricotta and raspberry cheesecake cups
1 tsp, powder
Light cream cheese
Reduced-fat ricotta cheese
150 g, smooth variety
99% fat-free plain yoghurt
½ cup(s), (70g), plus extra to garnish
Vanilla bean extract, alcohol free
Fresh lemon rind
1 tsp, finely grated
Chocolate-coated cream-filled biscuits
2 individual, (2 x 18g biscuits)
- Place biscuits in a plastic zip lock bag, push out the air and seal shut. Use a rolling pin to roughly crush biscuits.
- Using a fork, whisk gelatine into 1 tablespoon cold water in a small heatproof bowl. Microwave on High (100%) for 10 seconds or until gelatine is dissolved. Set aside for 5 minutes to cool slightly.
- Meanwhile, process cream cheese, ricotta, yoghurt, raspberries, icing sugar, vanilla and rind until smooth. Add gelatine mixture and pulse to combine.
- Pour evenly into 4 x 125ml-capacity serving glasses. Top each with chocolate biscuit crumbs and extra raspberries and refrigerate for 4 hours or until set.