Find your recipes and restaurants here
 
 

40-Second microwave yoghurt cheesecakes


40-Second microwave yoghurt cheesecakes

Ingredients 6
Servings 4
Time 5 mins

Ingredients

  • 200
    g
    Tennis biscuits - crushed plus extra for serving
  • 50
    g
    salted butter or margarine - melted
  • 1
    l
    plain double cream yoghurt
  • 1 x 387 g
    can
    condensed milk
  • juice and finely grated zest of 1 small lemon
  • stewed apricots, passionfruit, raspberries and extra biscuits to decorate
 

Method

40 seconds
 

Grease 4-6 microwave-safe coffee cups or glasses.

 

Combine the crushed biscuits and butter and press into the bottom of each cup or glass.

 

In a large bowl, mix together the yoghurt and condensed milk with the lemon juice and zest and pour into the mugs.

 

Microwave on full power for 40 seconds or until set - the cheesecakes should jiggle slightly.

 

Allow to cool completely then top with stewed apricots, passionfruit, raspberries and extra crumbled biscuits.

 

TIP: If you want to unmould the cheesecakes, simply refrigerate for 3-4 hours before turning them out.

 

Recipe reprinted with permission of The Kate Tin

 

Read more on: cheesecake  |  dessert recipe  |  cake
 

NEXT ON FOOD24X

Carrot cake flapjacks

2019-04-05 15:48
 
 
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.