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Lancewood Microwave Yoghurt Mug Cheesecake
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Lancewood Microwave Yoghurt Mug Cheesecake

Ingredients

Crust:

100 g coconut biscuits , finely crushed
60 ml butter , melted

Filling:

500 ml LANCEWOOD® Double Cream Plain Yoghurt  , Vanilla, Mixed Berries or Coconut
385 g full cream sweetened condensed milk
90 ml freshly squeezed lemon juice
1 lemon , zest only
5 ml vanilla essence

To finish:

fresh berries  if you are using LANCEWOOD® Double Cream Plain, Vanilla or Mixed Berries Yoghurt
toasted coconut  or slices of fresh mango & litchis if you are using LANCEWOOD® Double Cream Coconut Yoghurt

Method

Crust:
Mix together the biscuits crumbs and the butter and divide between 6 microwave safe mugs.

Press into the bottom of the mugs.

Filling:
Beat the yoghurt, condensed milk, lemon juice, zest and vanilla essence together. Pour into the prepared crusts.

Microwave on high for 6 – 8 minutes. Remove from the microwave and leave to cool.

Refrigerate for 2 hours before serving.

To finish:
Serve with a topping of your choice based on the yoghurt flavour used.

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