Milkybar® & Raspberry Mini Cheesecake Pots
Who doesn’t love a good Milkybar® cheesecake recipe! Try our take on this delicious dessert with an exquisite raspberry mini cheesecake, just perfect to spoil your loved ones on a weekend!
Serving : 10
(74.5g per portion)
Each portion contains:
of an adult’s Reference Intake (RI)*
Energy per 100g: 665kJ/159kcal
*Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.
- 85g Light digestive biscuits
- 150g Tub 0% fat Greek yogurt
- 150g Extra light soft cheese
- Milkybar® Block
- Juice of 1 lemon
- 250g Fresh raspberries
- 10 miniature glasses or jars
Tips to involve little Farmers
Why not let your little one build the raspberry mini cheesecakes? When it comes to the delicious Milkybar® cheesecake recipes, it’s all about balancing the flavours!
Crumble the biscuits in your fingers, not too fine. Divide the crumbs between 10 miniature glasses or jars.
Whisk the cream cheese and yogurt in a small bowl until smooth whilst carefully adding the lemon juice. Once mixed leave to one side.
Into a bowl, break the Milkybar® Block into small pieces.
Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water.
Keeping the water at a temperature barely simmering, stir the chocolate occasionally until melted. Now remove the bowl from the pan and leave to one side. Careful, the bowl may be hot!
Fold the cream cheese mixture into the melted Milkybar® until smooth.
Spoon the creamy mixture over the biscuits. Chill for at least 30 minutes to 1 hour.
In a small bowl, crush the raspberries leaving some texture and spoon on top of the now set creamy mixture.
Chill the raspberry mini cheesecake for at least another 30 minutes to 1 hour before sharing.