Mini cheesecakes

Fancy a light dessert? These mini cheesecakes combine a creamy filling with a crunchy base made from our Organic Nuts & Seeds Blackcurrant Granola. Fresh, nutritious, and irresistibly delicious. Scroll down for the ingredients and instructions. 

1. Melt the coconut oil.
2. Crumble the granola in a plastic bag with a rolling pin or use the back of a spoon.
3. Mix the granola with the coconut oil and fill the bottom of your molds. Press down firmly with the back of a spoon.
4. Let it set in the refrigerator while you make the filling.
5. Soak the gelatin in cold water for about 5 minutes.
6. Heat the lemon juice with 1 tablespoon of sweetener until hot but not boiling. Remove from the heat, squeeze out the gelatin and stir it in until dissolved.
7. Whip the cream with the remaining sweetener until stiff.
8. Stir the yogurt and mix with the cooled lemon mixture.
9. Carefully fold in the whipped cream.
10. Now take 2 bowls to make 2 variations. Variation 1: add frozen red fruit to the mixture. Add some lemon zest to the filling. Garnish with some red fruit on top. Variation 2: add cocoa powder, crumbled hazelnuts and coconut flakes to the mixture. 
11. Put the mixture in cupcake molds and let it set in the fridge for at least 4 hours.