Ingredients

(Makes around 14 cheesecakes)

400 g (14.5 oz) Greek yogurt (0% fat)

200 g (7 oz) Low fat cream cheese

80 g (⅓ cup + 1 tbsp) Truvia. Note that you can add a little more if desired. Taste and adjust the quantity before adding the eggs.

1 tsp Vanilla extract

2 Eggs + 1 Egg white

The grated zest of ¼ of a lemon

Low calorie cookies (around 15 - 25 calories per cookie)

Depending on the size of your paper liners and if you choose to use cookies, each cheesecake will have between 50 - 70 calories.

Method

In a bowl, whip together the cream cheese, yoghurt, vanilla, lemon zest and truvia. Mix until everything is well combined.

Add the eggs, and combine gently. Do not over-mix, because it’s important not to incorporate air at this stage.

Pour the batter in the paper liners, and tap the trays to settle the mixture. If desired you can add one cookie to each cupcake liner before adding your cheesecake batter.

Bake the cheesecakes (with the cookie) in a pre-heated oven at 150 °C (300 °F) for exactly 15 minutes. Bake the crustless cheesecakes for 18 minutes. These will take a bit longer to cook as the paper liner can hold more cheesecake batter. Do not bake these more than 15 -18 minutes - they should still be jiggly and a little undercooked at this stage.

After 15 - 18 minutes, turn off the oven, and open the over door a little. Allow the cheesecakes to rest in place for three minutes, so they gradually deflate without cracking.

Take the cheesecakes out of the oven, and allow to cool to room temp. They will still look undercooked at this stage - do not be tempted to cook them more!

Once cool, cover the cheesecakes, and put in the fridge overnight.

Optionally top the cheesecakes with toppings of your choice e.g. fresh strawberries.