Ingredients:

  • 6 oz Digestive Biscuits (or Graham Crackers), finely crushed
  • 1 tbsp Granulated Sugar (for base)
  • 4 tbsp Unsalted Butter, melted
  • 16 oz Full-Fat Cream Cheese, softened
  • ⅔ cup Granulated Sugar (for filling)
  • ½ cup Full-Fat Plain Greek Yogurt
  • 2 Large Eggs, room temperature
  • 1 tsp Pure Vanilla Extract
  • ½ tsp Lemon Zest (optional)
  • ½ cup Heavy Whipping Cream, cold
  • 2 tbsp Icing Sugar (Confectioners’ Sugar)
  • ½ cup Fresh Blueberries
  • 8-10 Fresh Strawberries or Raspberries, sliced or halved

Instructions:

  1. Preheat the oven to 160°C (325°F). Line a 12-cup muffin tin with paper cupcake liners.
  2. Make Crumbs: Finely crush the digestive biscuits until uniform crumbs are formed. Combine the crushed biscuits, melted butter, and 1 tbsp sugar until the mixture resembles wet sand.
  3. Press Base: Distribute the mixture evenly into the bottom of the 12 liners (about 1 tbsp per liner). Press down firmly. Bake the crusts for 5 minutes. Remove and allow to cool slightly.
  4. Cream the Cheese: Using an electric mixer, beat the softened cream cheese and ⅔ cup sugar together until completely smooth and there are no lumps (2–3 minutes).
  5. Add Wet Ingredients: Beat in the Greek yogurt, vanilla extract, and lemon zest (if using) until just combined.
  6. Incorporate Eggs: Add the eggs, one at a time, mixing only until just incorporated. Do not overmix once the eggs are in.
  7. Fill Liners: Carefully spoon or pour the filling over the cooled biscuit bases, filling each liner almost to the top.
  8. Bake and Cool Gradually: Bake for 20–25 minutes until the edges are set and the center has a slight wobble. Turn the oven off, prop the door ajar, and leave the cheesecakes inside to cool for 15 minutes.
  9. Chill: Let the cheesecakes cool completely on a wire rack (about 30 minutes). Transfer to the refrigerator and chill for a minimum of 2 hours, or until completely firm.
  10. Garnish: Beat the cold heavy cream and icing sugar until stiff peaks form. Top each chilled cheesecake with a generous swirl of whipped cream. Arrange the fresh blueberries and sliced red berries artfully to complete the Red, White, and Blueberry motif. Serve immediately.