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Makes 16



For the base:

200g ginger biscuits

4 tbsp (60g) butter, melted


For the filling:

2 tubs (460g) cream cheese, softened at room temperature

1½ cups NutriDay Full Cream Vanilla Yoghurt

2/3 cup white sugar

3 large eggs, at room temperature


For the topping:
3 tbsp castor sugar




  1. Preheat the oven to 160°C and line a standard-sized muffin tin with cupcake liners.


For the base:

  1. Place the biscuits into a resealable plastic bag and use the bag of a rolling pin to crush until it forms a fine crumb.

  2. Stir through the melted butter and press into the lined muffin tin.


For the filling:

  1. In a large bowl, use an electric mixer to beat the cream cheese at medium-high speed until smooth.

  2. Add the NutriDay Vanilla yoghurt followed by the sugar and continue beating until smooth, scraping down the sides of the bowl. Add the eggs one at a time, beating after each addition until well combined and perfectly smooth. *Chef’s Tip: Scrape down the sides of the bowl as needed.

  3. Spoon the mixture into the liners until ¾ full and smooth the surface. Bake in the oven for 22-25 minutes, until set but slightly jiggly in the centre.

  4. Remove from the oven and allow to cool in the tin completely. Cover and refrigerate for 4 hours or overnight for best results.

  5. Remove the cheesecakes from the liners and return to the tray. *Chef’s Tip: These can be stored in an airtight container in the fridge for up to 3 days.

  6. To serve, sprinkle the centre of each cheesecake with sugar. Brûlée with any of these 3 methods:

    • Carefully heat a metal spoon over an open flame and press down over the sugar coating. The sugar will melt and turn a golden colour.

    • Place under the oven grill (set at its highest temperature) until the top is a deep golden colour, about 2 minutes. Keep a close watch on it as it can burn quickly!

    • Use a blowtorch if you have on hand.

  7. Once top is golden, crack with a spoon and ENJOY!

Mini Crème Brûlée Cheesecakes

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