May 2022

Berry Christmas Cheesecakes


For the crust:

  • 1 cup plain biscuits, pulsed into crumbs
  • 2 tbsp sugar or powdered sweetener
  • 2 tbsp unsalted butter, melted

For the cheesecake filling:

  • 1 scoop BN Pure Pro
  • 400g reduced-fat ricotta
  • 2 tbsp sugar or powdered sweetener
  • 2 eggs
  • Finely grated zest of 1 lime
  • 1 tsp vanilla extract


  • 100g berries to garnish
  • Icing sugar for dusting 
  • Olive oil spray


  1. Preheat the oven to 160°C.  Line a 12-cup muffin tin with paper liners, lightly spray liners with olive oil spray and set aside.

For the crust:

  1. In a blender or food processor, combine the crust ingredients until completely transformed into fine crumbs.
  2. Add melted butter; stir well to combine.
  3. Add 1 heaping tablespoonful to each lined muffin cup.
  4. Press the crust firmly into an even layer.
  5. Bake in for preheated oven 5 minutes, then remove from the oven and set aside to cool.
  6. In the meantime, make your filling. Reduce the oven temperature to 140°C.

For the cheesecake filling:

  1. In a blender or food processor, blend ricotta cheese until smooth.
  2. Add sugar and vanilla and beat smooth, scraping down the sides and bottom of the bowl as needed.
  3. Add in the eggs, BN Pure Pro, and zest of lime until combined.
  4. Using a rubber spatula, gently stir the cream, mixing until evenly combined.
  5. Divide the filling evenly among cups, pouring it on top of the prepared crust layer.
  6. Bake in preheated oven for 15 minutes, then turn off the oven and leave the door closed for another 10 minutes.
  7. Remove the pan from the oven and place the pan on a wire rack to cool completely.
  8. Once cool to the touch, place the pan in the fridge to chill for at least 2 hours.
  9. Once the cheesecakes are completely cool, remove them from the pan and add the berries and icing sugar.