180gmsPhilly cream cheese lightblock at room temperature
1tblssweetneri use xylitol
1tblsfresh lemon zest
1/3cupfresh lemon juice
1egg
1tspvanilla paste
For the base:
100gmssugar free Maria biscuitsfrom Aldi
1tblssweetnerI use xylitol
80gmsAldi light butterfully spread
Instructions
In a food processor blitz biscuits & sweetner together, empty into a bowl, add melted butter, mix, set aside.
Clean out processor bowl, add Ricotta and at ROOM temperature cream cheese, whiz until smooth, add all other ingredients and whiz again.
Line muffin trays with Medium sized cupcake liners, evenly divide the biscuit mix into the cupcake liners, press down the mix, and refrigerate for 10 mins.
Once bases have solidified, spoon cheesecake mix on top, evenly using a tablespoon measure.
Bake cheesecakes at 160c for 20-25 mins, let cool then refrigerate for 2-3 hours. Or overnight.
Optional ; decorate with 1 tsp of fat free plain yoghurt, Raspberries and 1 choc chip Per cheesecake.