Cookies and cream cheesecakes
9
Points®
Total time: 3 hr 25 min • Prep: 25 min • Cook: 0 min • Serves: 12 • Difficulty: Easy
Warning: get ready for melt-in-your mouth sweetness. Choc chip cookies make a crunchy base for this rich creamy topping
Ingredients
Biscuits, chocolate chip, reduced-fat
225 g
Gelatine
2 tsp
Light cream cheese
250 g
Caster sugar
¼ cup(s), (55g)
Vanilla yoghurt, 99% fat-free, no added sugar
300 g
Dark chocolate
75 g, melted, cooled
Instructions
1
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.
2
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.
3
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.
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