Cheesecake made healthier

Instructions

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.