Ingredients
12 gluten free biscuits (gingernut works well)
500g cream cheese, softened
1 cup (240ml) sour cream (can use light sour cream)
120g SPC ProVital Apple & Apricot or Peach Puree
120g SPC ProVital 2 Fruits Diced Fruit, drained
½ cup (110g) caster sugar
1 tbs (17.5g) cornflour
1 tsp vanilla paste
2 extra large eggs
180g drained SPC ProVital 2 Fruits Diced Fruit, for garnish
Recipe Method
Step 1
In a food processor, beat cream cheese, sour cream, Apple & Apricot Puree, 2 Fruits, Diced Fruit, sugar, cornflour, vanilla, and eggs until smooth. Allow mixture to rest 20 minutes. Resting the mixture prevents the cheesecakes from cracking while baking.
Step 2
Preheat oven to 160°C (140°C fan forced). Line a 12-hole regular muffin pan with paper cases. Place a biscuit in each, flat side down.
Step 3
Pour cheesecake mixture over biscuits.
Step 4
Bake for 25 minutes, or until just set. Turn off oven and leave to cool with door ajar. Chill in fridge. Serve cheesecakes topped with ProVital 2 Fruits Diced Fruit.
Nutrition Facts
Energy (kj) per serve: 1350
Protein (g) per serve: 5.83
Fat - Total (g) per serve: 11.43
Fat- Saturated (g) per serve: 14.71
Carbohydrate (g) per serve: 22.22
Sugar (g) per serve: 16.56
Dietary Fibre (g) per serve: 0.75
Sodium (mg) per serve: 178
Using a whole biscuit saves making a base.
