Mini vanilla New York-style cheesecake recipe

“These mini cheesecakes are highly addictive and do not taste like they are made healthier at all. They are baked to get the proper

cheesecake bite but I promise they are simple to make and store well (if you can resist devouring them all),” says Alex Hughes.

Mini vanilla New York-style cheesecakes

Makes 8, takes 30 minutes plus 1 hour chilling, calories: 97 each.

Ingredients

60g digestive biscuits

15g light butter

200g light cream cheese, at room temperature

115g fat-free thick Greek yoghurt, at room temperature

2tsp vanilla extract

25g granulated sweetener

Method

1. Preheat the oven to 160°C/140°C fan and line a muffin tray with 8 silicone moulds.

2. Crush the biscuits into a fine crumb. You can do this by placing the biscuits into a sandwich bag or something similar and using a rolling pin.

3. Blast the butter in the microwave for 10 seconds before adding to the biscuits. Mix well.

4. Divide the biscuit mixture equally between the moulds and use the back of a teaspoon to press it down.

5. In a mixing bowl, combine the cream cheese, yoghurt, vanilla extract and sweetener until smooth. Add the egg and stir until just combined. Spoon the mixture into each mould. Once filled, tap the tray to release air bubbles.

6. Bake in the oven for 20 minutes.

Low-Cal Kitchen Bangers by Alexandra Hughes (Ebury Press, £20), photography by Ellis Parrinder, is available now.