40-Second microwave yoghurt cheesecakes

4 servings Prep: 5 mins
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By Food24 April 24 2019
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Ingredients (6)

200 g tennis biscuits — crushed
50 g salted butter — melted
1 l yoghurt — double cream
1 x 387 g can condensed milk
lemons — juice and finely grated zest
stewed apricots, passionfruit, raspberries and extra biscuits to decorate
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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

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