FCD: Raspberry Lemon Cheesecake Pots

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Serves 2

Ingredients

From the freezer

• 4 oat biscuits

• 75g soft cheese

• 2–3 tbsp lemon curd

• 100g frozen raspberries, thawed

From the fridge

• 150g Greek yoghurt (or thick natural yoghurt)

From the pantry

• 1/2 tsp honey (optional)

Method

1. Prepare the raspberries

Allow them to thaw, then gently drain off any excess juice. If they're very sharp, stir through ½ tsp honey - but taste them first, as the lemon curd is already sweet.

3. Make the cheesecake filling

Mix together the yoghurt and defrosted soft cheese until smooth.

4. Assemble

Into two glasses, layer:

• Crushed oat biscuits

• Yoghurt & soft cheese mixture

• Lemon curd (thawed)

• Raspberries

5. Chill

Pop them in the fridge for 30 minutes if you have time. The biscuits soften just enough to taste like a cheesecake base while still keeping a little bite.