Cheesecake made healthier

Photographer: HFG staff

A lighter option for when you're in need of a treat, these mini cheesecakes topped with blueberries are lower in saturated fat and sugar than other cheesecake recipes.

Serves: 6

Time to make: 10 mins , plus chilling

Hands-on time: 10 mins

Ingredients

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75g amaretti biscuits, crushed
2 tablespoons reduced-fat spread, melted
3 gelatine leaves
125g extra-light cream cheese
2 tablespoons icingfrostingX sugar
175g reduced fat Greek yoghurt
1 teaspoons vanilla extract
2 cups blueberries, to serve

Instructions

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1 Put 6 x 7cm muffin rings or 6 x 100ml ramekins on a large baking sheet. Mix the biscuits with the spread in a small bowl, then sprinkle evenly into the rings or ramekins and gently press down.

2 Soak the gelatine leaves in a bowl of cold water for 5 min, then remove and transfer to another small bowl with 3 tablespoons boiling water. Stir until the gelatine dissolves, then set aside.

3 Whisk the cream cheese, sugar, yogurt and vanilla together in a mixing bowl until smooth. Beat in the gelatine mixture. Spoon the mixture on top of the biscuit bases, then smooth the tops. Chill for 3 hr or until the cheesecakes are set.

4 If using muffin rings, run a knife around the inside of each to remove the cheesecakes, then transfer to serving plates (or serve in the ramekins). Top with the blueberries.

Nutrition Info (per serve)

Calories 167 cal

Kilojoules 699 kJ

Protein 8.2 g

Total fat 5.8 g

Saturated fat 1.6 g

Carbohydrates 21.1 g

Sugar 18.4 g

Dietary fibre 1.9 g

Sodium 118 mg

Calcium 70 mg

Iron 0.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.