Plant Based, Easter-Themed Mini Cheesecakes

Prep: 15 mins, plus 3 hours to set 

Cook: N/A 

Makes: 10 servings

Ingredients:

• 125g digestive biscuits

• 80g granulated sugar

• 60g plant based butter, melted

• 2 tbsp Good4U Breakfast Boost

• 225g plant based cream cheese

• 100g coconut cream

• 1 tbsp lemon juice

• 2 tsp lemon zest

• 1 tsp vanilla extract

• 1 bag plant based mini eggs, for topping

Method:

1. Line a muffin tin with 10 paper liners.

2. In a blender, pulse together the digestive biscuits, half of the sugar, breakfast boost and melted butter until you have reached a sandy texture.

3. Spoon the biscuit mixture into the muffin liners, evenly pressing to the bottom with a spoon to create the bottom layer.

4. Next, create the cream cheese layer by blending together the cream cheese, coconut cream, the remaining sugar, lemon juice, lemon zest and vanilla extract

5. Spoon 3 tablespoons of the cream cheese batter into each of the liners and smooth out evenly.

6. Place the tray of cheesecakes into the fridge to refrigerate for 3 hours.

7. Once set, top your cheesecakes with some mini eggs for a special Easter twist. Now you are ready to enjoy these amazing Easter treats.