MADE WITH SUGARLESS ORGANIC MONK FRUIT

Mini lemon cheesecakes

Individual baked cheesecakes with lemon zest and a thin almond base. Chilling makes them easy to lift from their paper cases.

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Mini lemon cheesecakes made with Sugarless Organic Monk Fruit
Makes
8 mini cheesecakes
Prep
20 minutes
Cook / brew
23–28 minutes
Rest / chill
30 minutes cooling plus 3 hours chilling
Total time
4 hr 18 min

Equipment: Standard muffin tray with eight paper cases

Ingredients

Use level 5 ml teaspoons and weigh ingredients where grams are given.

Method

  1. Heat oven to 160°C conventional or 140°C fan. Mix base ingredients and press equally into eight lined muffin holes. Bake 8 minutes.
  2. Beat cream cheese and filling sweetener on low until smooth. Mix in yoghurt, lemon juice, zest and cornflour. Gently mix in egg last.
  3. Divide filling over bases. Bake 15–20 minutes until the edges are set and the centres retain a slight wobble.
  4. Cool in the tray for 30 minutes, then refrigerate for at least 3 hours. Peel away cases only once fully cold.

Your sweetener

Sugarless Organic Monk Fruit

1 level teaspoon gives the sweetness of 1 teaspoon of sugar. Use the named Sugarless blend and weigh the amount in this recipe; pure monk fruit extract is not interchangeable.

Explore Organic Monk Fruit

Storage & ingredients

Refrigerate covered for up to 3 days. Freeze for up to 1 month.

Allergens: Almonds, milk, egg.

Dairy and lemon contribute natural sugars.

Estimated nutrition

Per 1 mini cheesecake · 8 servings per recipe

Energy
225 kcal (941 kJ)
Protein
6.2 g
Fat
21.3 g
Carbohydrate*
1.7 g
Sugars
1.1 g

Calculated estimates using food composition data and representative product labels. Values vary with ingredients and portion size. *Carbohydrate excludes fibre and sugar alcohols; their energy is included where supplied by the source.

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