Makes 12 small cheesecakes

Ingredients:

120gm Nutworks Raspberry Crumble Boost

120gm Nutworks Apple and Cinnamon Boost

40gm butter, melted

250gm cream cheese

50gm castor sugar

2 eggs + 2 yolks

75gm frozen raspberries

125gm sour cream

2tsp castor sugar

½ tsp vanilla paste

1 punnet fresh raspberries

Method:

In a food processor, blend the Nutworks Apple and Cinnamon Boost until it resembles course bread crumbs. Pour in the butter and blend to combine.

Press 1 tbs of mixture into 12 small cheesecake tins with removable bases.

Refrigerate until firm.

Blend the cream cheese, sugar, eggs, yolks and frozen raspberries in a food processor until smooth. Divide between the 12 tins.

Bake at 150°C for 15 minutes.

Whisk together the sour cream, 2 tsp castor sugar and vanilla paste and spoon 2 tsp on top of each cheesecake. Return to the oven for a further 4 minutes.

Refrigerate until well chilled, remove from tins and decorate with fresh raspberries and chunks of Nutworks Raspberry Crumble Boost.