Milkybar® & Raspberry Mini Cheesecake Pots

Recipe

1. Crumble the biscuits in your fingers, not too fine. Divide the crumbs between 10 miniature glasses or jars.
2. Whisk the cream cheese and yogurt in a small bowl until smooth whilst carefully adding the lemon juice. Once mixed leave to one side.
3. Into a bowl, break the Milkybar® Block into small pieces.
4. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water.
5. Keeping the water at a temperature barely simmering, stir the chocolate occasionally until melted. Now remove the bowl from the pan and leave to one side. Careful, the bowl may be hot!
6. Fold the cream cheese mixture into the melted Milkybar® until smooth.
7. Spoon the creamy mixture over the biscuits. Chill for at least 30 minutes to 1 hour.
8. In a small bowl, crush the raspberries leaving some texture and spoon on top of the now set creamy mixture.
9. Chill the raspberry mini cheesecake for at least another 30 minutes to 1 hour before sharing.
10. Enjoy!