Apricot Cheesecake Bites

prep 25 mins, plus cooling cook 25 mins
  • 50 g (2 oz) digestive biscuits
  • 15 g (½ oz) unsalted butter, melted
  • 100 g (3½ oz) caster sugar
  • 1 teaspoon vanilla bean paste
  • 4 small apricots, stoned and quartered
  • 200 g (7 oz) cream cheese
  • 75 g (3 oz) Greek yogurt
  • 1 egg, beaten

Place 16 mini silicone muffin cases on a baking sheet.

Put the biscuits in a polythene bag and crush with a rolling pin until finely ground. Tip into a bowl and mix with the melted butter. Divide among the cases, pressing down firmly with the back of a teaspoon. Put half the sugar in a saucepan with 6 tablespoons water and the vanilla bean paste and heat until the sugar dissolves. Add the apricots, cover and cook gently for about 5 minutes until softened. Leave to cool.

Beat the remaining sugar with the cream cheese, yogurt and egg until smooth. Spoon over the biscuit bases.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 15 minutes, or until lightly set. Leave to cool in the cases before transferring to a plate.

Drain the apricots from the syrup and place on the cheesecakes. Cook the syrup left in the saucepan for 3–4 minutes until thick and syrupy. Spoon over the apricots to serve.

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