Check out this delicious mini ricotta cheesecake recipe

Serves: 6

½ cup Greek yoghurt
1 tbsp sugar
2 eggs
1 tbsp margarine
200g ricotta cheese
1 tsp cinnamon
½ cup almond flakes
2 tbsp mascarpone
2 tbsp honey
4 Anzac biscuits
¼ cup blueberries (optional)

Line a muffins tray with 6 paper cases.
In a food processor add the Anzac biscuits and margarine, process for 10-15 seconds.
Scoop mixture evenly into the bottom of each muffin tray and place in the fridge for 20 minutes.
Rinse the food processor until clean.
Pre-heat oven to 180 ºC.
Add the ricotta cheese and honey to the food processor and process until smooth.
Add the first egg and process until combined, repeat with the second egg.
Add the Greek yoghurt, mascarpone and cinnamon and process until smooth.
Transfer to a jug and pour the mixture into each paper case and top with almond flakes.
Bake for 20 minutes.
Set aside to cool, then place in fridge for 1 hour.
Optional: top with blueberries.
Sprinkle a little extra cinnamon on top before serving.

Melanie McGrice in the kitchen

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