Cheat's ricotta and raspberry cheesecake cups
1 tsp, powdered variety
Light cream cheese
Reduced-fat ricotta cheese
150 g, smooth variety
99% fat-free plain yoghurt
½ cup(s), (70g), plus extra to serve
Vanilla bean extract, alcohol free
Fresh lemon rind
1 tsp, finely grated
Chocolate-coated cream-filled biscuits
2 individual, (2 x 18g biscuits)
- Combine gelatine and 1 tablespoon boiling water in a heatproof jug. Stir with a fork until gelatine has dissolved. Set aside for 5 minutes to cool.
- Process cream cheese, ricotta, yoghurt, raspberries, icing sugar, vanilla and lemon zest in a food processor until smooth. Add gelatine mixture and pulse to combine. Pour evenly into 4 x ½ cup (125 ml) capacity serving glasses and refrigerate for 4 hours or until set.
- To serve, place biscuits in a reusable snap-lock bag or between 2 sheets of baking paper and roughly crush with a rolling pin. Top cheesecakes with biscuit crumbs and extra raspberries.