You can tweak this recipe to make one large Santa hat by pouring the cheesecake mix into a 1½L microwave-safe dish and microwaving for five to six minutes or until just set
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 5 minutes |
| Serves | Makes 12 |
| Cuisine | American |
| Special Occasion | Christmas |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFGrease 4-6 microwave-safe ramekins or silicon moulds (if you want to unmould the cheesecakes).
To make the base, place the biscuits in a food processor and blitz to fine crumbs. Melt the butter and add it to the crushed biscuits. Pulse to combine. Press the biscuit mix evenly into the base of the ramekins. Chill until firm.
Combine the yoghurt and condensed milk in a large bowl. Zest and juice the lemon then add to the yoghurt mixture. Pour over the bases.
Microwave on high for 2-5 minutes or until set – the cheesecakes should jiggle slightly.
Whip the cream and place in a piping bag fitted with a fluted nozzle. Pipe a ring around the edge of the cheesecakes.
Hull the strawberries and place cut-side down in the centre of the whipped cream and serve.
