“These elegant cheesecakes make a delicious, easy and elegant dessert!”
For the Crust:
2-3 digestive biscuits, crushed
For the No-Bake Cheesecake:
1 cup Custard Yogurt, vanilla flavored
2 (8 ounce) packages low-fat cream cheese, softened
3 tbsp honey
2 tsp lemon juice, freshly squeezed
2 tsp vanilla extract
Pinch of kosher salt
For the Garnish:
Low-fat whipped topping, tinted pink
Strawberries, 1 for each individual cheesecake
Place all cheesecake ingredients in a mixer bowl and beat until the mixture is a smooth consistency, scraping down the sides of the bowl as necessary.
Place dishes on a tray. Place 2 tablespoons crushed digestive biscuits in the bottom of each individual dish. Spoon approximately 3/4 cup cheesecake mixture onto the biscuits in each dish. Refrigerate, uncovered, 2-3 hours or until set.
Garnish with a dollop of whipped topping and 1 fresh strawberry per dessert.