RASPBERRY CHEESECAKE MUFFINS

Naughty but nice, you will always hear me say it your diet should be a combination of a healthy balance and I live by the 80/20 rule which I spoke to you all about recently in a post.

To make these babies

You will need:

For the crust:

•6 digestive biscuits 

•3 tbsp. butter, room temperature 

For the filling: 

•8 oz. (230g) cream cheese, room temperature 

•½ cup (120g) Greek yogurt 

•4 tbsp. honey 

•1 large egg white

 •1 tsp. vanilla extract 4 tbsp. raspberry jam 

What to do:

Preheat the oven to 350°F (180°C) and line a muffin tin with paper muffin liners. 

Next, prepare the digestive cookie crust. Place the cookies and butter into a high-speed blender or food processor and blitz until the mixture forms a crumble. 

Spoon 2 tablespoons of the crumble into each muffin liner and gently press down. Place the tray in the oven and bake the crust for 5 minutes. 

Meanwhile, prepare the filling. Place the softened cream cheese, yogurt, honey, egg white, and vanilla extract into a high-speed blender or food processor and blitz until smooth. 

Top the baked crust with around 2 tablespoons of the mixture and add 1 teaspoon of raspberry jam on top. Use a toothpick or knife to swirl the jam through the cheesecake mixture. Return the tray to the oven and bake for 10-12 minutes, or until firm to the touch.  

Remove the tray from the oven and allow the cheesecakes to cool for at least 15 minutes before removing from the muffin tin. Place in an airtight container and store in the refrigerator to chill for 2 hours before serving. 

Enjoy! and go easy, everything in moderation.

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