Mini Biscoff Lemon Cheesecake

Treat yourself to the perfect blend of zesty and sweet with these Mini Biscoff Lemon Cheesecakes! Easy to make and even easier to enjoy, they’re a delightful bite-sized indulgence.

Ingredients

Crust
93g Biscoff biscuits
5g coconut oil (liquid)

Filling
400g Chobani Fit vanilla yoghurt
1 sachet Collagen Co Unflavoured Collagen powder
1 sachet lemon jelly lite
1 tsp vanilla essence

Topping
40g Chobani Fit vanilla yoghurt
6 raspberries
1 tsp lemon zest

Prepare the Crust:

Method

Prepare the Crust:

1. Crush the Biscoff biscuits into fine crumbs and add coconut oil. Mix to combine.

2. Evenly distribute the crumb mix into 6 serving cups or moulds and press down to form a firm base. Set aside in the fridge whilst making the filling.

Prepare the Crust:

1. In a mixing bowl, combine the lemon jelly and 100ml of warm water. Stir through the Chobani Fit vanilla yoghurt, collagen powder, and vanilla essence.

2. Whisk the mixture until smooth and well combined.

3. Pour the filling over the Biscoff crusts, spreading it evenly across the cups.

4. Refrigerate for at least 2 hours, or until the filling sets.

Serve:

1. Once the cheesecakes are set, top each one with a spoonful of YoPro vanilla yoghurt, a fresh raspberry and a sprinkle of lemon zest.

Nutrition Information
(per cheesecake)

Calories 137
Protein 10g 
Carbs 15g 
Fats 4g