Mini berry cheesecakes
SmartPoints® value per serving
Low fat soft cheese is the secret in these yummy fruity cheesecakes.
6 finger, boudoir biscuits
Egg, whole, raw
2 medium, raw
Low Fat Soft Cheese
1 teaspoons, level
0% fat natural Greek yogurt
1 medium, finely grated zest of
30 g, 100g mixed fresh berries
- Preheat the oven to Gas Mark 4/180°C/fan oven 160°. Put 6 silicone or paper bun cases into a bun tin.
- Break the sponge fingers into pieces and put them in a bowl. Add 4 tablespoons of hot water and use a fork to mash them, then beat in 1 egg white. Share between the bun cases, flattening the mixture over the bases. Bake for 10 minutes whilst preparing the filling.
- Beat the remaining egg yolk with the whole egg, then whisk in the soft cheese, vanilla extract, yogurt, lemon zest and sugar. Share this cheesecake mixture between the bun cases, then spoon the fruit on top. Bake for 20-25 minutes, until set. Cool before serving.
Make the most of seasonal fruit - we used raspberries, strawberries, blueberries and blackberries.