Cookies and cream cheesecakes
3 hr 25 min
Warning: get ready for melt-in-your mouth sweetness. Choc chip cookies make a crunchy base for this rich creamy topping
Biscuits, chocolate chip, reduced-fat
Light cream cheese
¼ cup(s), (55g)
Vanilla yoghurt, 99% fat-free, no added sugar
75 g, melted, cooled
- Line each hole of a 12-hole (1⁄3-cup/80ml capacity) muffin tin with plastic wrap. Finely chop 125g biscuits and sprinkle evenly over base of muffin holes. Coarsely chop remaining biscuits and set aside.
- Sprinkle gelatine over 2 tablespoons boiling water in a small heatproof jug. Stir with a fork until gelatine has dissolved. Using electric beaters, beat cream cheese and sugar in a small bowl until smooth. Beat in gelatine mixture. Stir in yoghurt and remaining chopped biscuits.
- Divide cheese mixture among muffin holes and smooth surfaces slightly. Refrigerate for 3 hours or until set. Lift cheesecakes from tin. Remove plastic wrap. Using a spoon, drizzle cheesecakes with chocolate. Serve.
To melt chocolate, break it into squares and place in a microwave-safe bowl. Microwave on High (100%) in 10-second bursts, stirring after each burst, until melted.