Cheesecake Base:
- 200g of Arnotts Butternut Snap cookies (or substitute your favourite biscuit base)
- 2 tablespoons Grainfields Organic Hemp Seed Sprinkle
- 2 to 3 tablespoons of melted butter
- You may also choose to add a tablespoon of extra Grainfields Powder to the base.
Cheesecake filling:
- 1 cup of plain Greek yoghurt
- 1 cup of light Philadephia cheese (250g)
- 2 tablespoons of honey
- 1/4 cup of your favourite Grainfields Powder (We used Wholegrain Powder)
- 2 cups of frozen raspberries
- 1 teaspoon of vanilla extract or to taste
- 2 teaspoons of lemon juice
Line a patty cake or mini muffin tray with patty cake cases. Or you may wish to use ceramic single serve dishes.
Using a food processor or blender, pulse the Butternut Snap biscuits into a soft, smooth crumb. Next, add the melted butter and stir to combine. Start with 2 tablespoons of melted butter and add more if needed. The consistency of the mix should stick together into clumps to form a soft crumb that can be moulded into the muffin cases.
Using a spoon, place around 1/2-1 tablespoon of base mixture into each case and press down firmly to create a flat base. Place the bases in the freezer while you prepare the filling.
In a food processor combine all cheesecake filling ingredients and blend until smooth.
Evenly distribute the cheesecake filling into the muffin liners over the bases.
Top with fresh/frozen raspberries & place in the freezer until set. Remove from freezer and stand for a few minutes, this makes it easier to remove from patty cake cases. Serve while still frozen.
