Miniature sized cheesecakes maybe little in size but are huge in taste. Perfect for your NYE celebrations.
Makes 24
90g unsalted butter
70g digestive biscuits
250g cream cheese
50ml Greek yogurt
80g caster sugar
2 large eggs
1 teaspoon vanilla extract
25g unsalted butter
3 figs
2 tbsp runny honey + some to serve
2 Tbsp toasted flaked almonds
You will also need 2 x muffin tins each lined with 24 strips of parchment paper to create a cross handle to help remove from the pan.
Preheat the oven to 180c/350f/Gas mark 4.
Peel the figs and chop into 24 bite sized pieces, place in a pan with the honey and 60ml of water, gently heat until the figs are soft and the liquid evaporates. Put to one side to cool.
Melt 50g of butter in a small pan or in the microwave. Crush the digestive biscuits in a food processor and tip into a bowl. Add the melted butter and mix to thoroughly combine. Spoon the buttery crumbs into the muffin cases and press into the bases to form a crust. Bake on the middle shelf of the preheated oven for 5 minutes and then leave to cool.
Beat together cream cheese, Greek yogurt, caster sugar, eggs and vanilla. Melt the remaining butter, add to the mixture and stir until thoroughly combined.
Spoon the mixture evenly between the lined tins, divide the figs between the case and bake for20- 25 minutes in the preheated oven.
Leave the cheesecakes to cool before chilling in the fridge for at least 2 hours. Drizzle with honey and sprinkle with toasted almonds to serve.
