Strawberry yogurt cheesecakes
These light, fresh, individual heart-shaped cheesecakes are ideal for sharing over an afternoon cuppa or as a delicious dessert.
Serves: 4
Prep time: 15 mins
Cooking time: 2+ hrs
75g light digestive biscuits
15g plain chocolate
15g unsalted butter
3 sheets leaf gelatine (or enough to firmly set 300ml/½ pint)
175g ripe strawberries
120g extra light cream cheese e.g. Philadelphia
1tsp caster sugar
100ml low-fat strawberry yogurt
1. Crush the biscuits in a processor or in a bag with a rolling pin.
2. Melt the chocolate with the butter in a bowl over a pan of hot water. Mix with the biscuits, blending well together and divide between the prepared heart-shaped, loose-bottomed tins (approx. 12cm x 10cm). Chill whilst preparing the filling.
3. Chop ¾ of the strawberries in a processor, mix the cream cheese with the sugar and yogurt, then stir in the strawberries.
4. Soak the gelatine with 4tbsp of cold water and melt gently in a bowl over a pan of hot water. Stir into the strawberry mixture and divide between the heart tins. Chill for several hours until set.
5. Remove from the tins and decorate with the remaining strawberries before serving.
Cook's tip: If the heart-shaped tins do not have loose bases, line with cling film - make it sure it has room to come over the sides of the tins to aid removal. Alternatively, use 4 small ramekins.
Per serving: 210 calories; 8.3g protein; 24.8g carbohydrates (of which 15.7g sugars); 8.9g fat (of which 5.2g saturated fat); 1.4g fibre; 0.1g sodium (equivalent as salt 0.4g)
More recipes:
Sophie Grigson's strawberry and lemon cheesecake
Peach and caramel cheesecake
Lemon cheesecake with red berry topping
Where to next?
Quick tips: how to cut cheesecake
Expert help: how to melt chocolate the right way
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