These little cheesecakes made with yoghurt and cream cheese are garnished with pomegranate for an extra pop of flavour.
2 cups toasted muesli
75g butter, melted
250g light cream cheese, at room temperature
3 x 150g tubs Vaalia Probiotic Yoghurt French Vanilla
1 tbsp powdered gelatine
1/3 cup boiling water
1 tbsp caster sugar
1/2 tsp powdered gelatine
Line a 12 hole muffin tin with large patty pan cases. Process muesli until finely chopped. Add butter and process until combined. Divide muesli mixture between cases. Using fingers, press muesli firmly down over base of cases. Chill while preparing filling.
Place boiling water in a small jug and sprinkle over gelatine. Using a fork, stir until gelatine has dissolved (this will take several minutes).
Using an electric mixer, beat cream cheese until smooth. Add yoghurt and beat until smooth. With motor running, slowly add dissolved gelatine mixture. Beat until combined. Pour over muesli bases. Chill for 3 hours or until set.
Make pomegranate topping. Halve pomegranate. Dislodge seeds from 1 half and set aside. Dislodge remaining seeds and place in a strong sieve over a microwave safe bowl. Press seeds with a ladle to extract juice (you will need 1/3 cup – see note). Discard seeds. Stir in sugar until dissolved. Heat in microwave on high (100%) for 45 seconds or until hot. Sprinkle over gelatine and stir until gelatine dissolves. Cool slightly. Divide reserved pomegranate seeds over cheesecakes. Pour over gelatine mixture. Chill for 2 hours or until set.
Stand cheesecakes at room temperature for 30 minutes before serving. Use a small knife to peel paper cases away.