adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mini vanilla and pomegranate yoghurt cheesecakes
0 Likes
Prep Time:
840 minutes
Cook Time:
5 minutes
Total Time:
845 minutes
Creamy yoghurt and cream cheese cheesecakes topped with vibrant pomegranate for a burst of flavor.
Ingredients:
  • 500.00 ml toasted muesli
  • 75g butter, melted
  • 250g light cream cheese, at room temperature
  • 3 x 150g tubs Yoghurt French Vanilla
  • 12.00 gm powdered gelatine
  • 82.50 gm boiling water
  • 1 pomegranate
  • 20.00 gm caster sugar
  • 1.50 gm powdered gelatine
Instructions:
  • Prepare the muffin tin by lining it with large patty pan cases. Finely chop the muesli in a food processor, then add the butter and process until mixed. Divide the muesli mixture among the cases and press firmly into the base using your fingers. Chill in the fridge while you make the filling.
  • Pour boiling water into a small jug and sprinkle gelatine over it. Use a fork to stir until the gelatine is completely dissolved, which may take a few minutes.
  • Beat smooth cream cheese with an electric mixer. Add yogurt and beat until smooth. Slowly pour in dissolved gelatine mixture with the mixer running. Beat until well combined. Pour over muesli bases and chill until set, about 3 hours.
  • Prepare the pomegranate topping by halving the pomegranate. Remove the seeds from 1 half and set them aside. Remove the seeds from the other half and place them in a sturdy sieve over a microwave-safe bowl. Use a ladle to extract the juice (you need 1/3 cup – see note). Discard the seeds. Stir in sugar until dissolved. Microwave on high for 45 seconds or until hot. Sprinkle over gelatine and stir until dissolved. Let it cool slightly. Spread the reserved pomegranate seeds over the cheesecakes. Pour the gelatine mixture on top. Chill for 2 hours or until set.
  • Allow the cheesecakes to come to room temperature for 30 minutes before serving, then carefully remove the paper cases using a small knife.

Similar Recipes