Values may change depending on the type of cookies, Greek yogurt, and sweetener used.
Ingredients
For the base
- 200 g of wholemeal dry biscuits or without added sugar
- 50 ml of milk
For the cream
- 500 g Greek yogurt
- 4 teaspoons stevia or erythritol
- 1/2 vanilla bean
or 1 teaspoon vanilla extract
For the topping
- 400 g berries
- 6 teaspoons stevia or erythritol
Preparation
1. Prepare the base
Put the wholemeal dry biscuits in the mixer and blend them until they are reduced to fine crumbs.
2. Add milk
Transfer the chopped biscuits to a bowl, add the milk and mix until the mixture is moist and crumbly.
3. Form the bottom of the cups
Spread the biscuit mixture on the bottom of the cups and compact it well with the back of a teaspoon.
4. Make the yogurt cream
In a bowl, pour the Greek yogurt, add the stevia or erythritol and the vanilla seeds. Mix well until smooth.
5. Add the cream to the base
Spread the yogurt cream over the biscuit base, leveling the surface.
Place the cups in the refrigerator for about 1 hour.
6. Make the berry topping
Place the berries in a saucepan with the sweetener. Cook over low heat for about 10 minutes, stirring frequently, until the fruit releases juice and thickens slightly.
Let cool completely.
7. Top the cheesecakes
Spread the cold compote on top of the yogurt cream.
8. Firm up
Put the cheesecakes in the refrigerator for another 2 hours, so all the layers are compact and the dessert becomes better.
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