Lime And Yoghurt Cheesecakes Recipe

Recipe Ingredients
6 butternut snap biscuits
2 tablespoons boiling water
1 1/2 teaspoons powdered gelatine
250g cream cheese, softened
1/4 cup caster sugar
200g tub natural yoghurt
1/3 cup coconut cream
2 teaspoons finely grated lime rind
1 tablespoon lime juice
Lime zest, to serve
Recipe Method
Line each hole of a 6-hole, 3/4 cup capacity taxes muffin pan with plastic wrap, allowing a 2cm overhang from each hole. Place 1 biscuit, flat-side down, in the base of each hole. Place boiling water in a heatproof jug. Sprinkle with gelatine. Stir to dissolve.
Using an electric mixer, beat cream cheese and sugar until smooth. Add yoghurt, coconut cream, lime rind and lime juice. Beat to combine. Add gelatine mixture. Beat until smooth.
Pour cream cheese mixture into prepared pan holes. Cover. Refrigerate for 6 hours or until firm. Using overhanging plastic wrap, lift cheesecakes from pan. Remove plastic wrap. Top with lime zest. Serve.