1.5oz/44g graham cracker/digestive biscuit crumbsthat's approx 4 digestives
2teaspoonsbuttermelted
7oz/200g low-fat cream cheese
3.5oz/100g fat-free sugar-free yogurt
1teaspoonstevia powder
2tablespoonsfresh lemon juice
optional: chopped fresh raspberries for topping
Instructions
Stir the graham cracker/digestive biscuit crumbs together with the melted butter until all the liquid has been absorbed.
Evenly divide the mixture between 6 ramekins or fancy champagne glasses. Use a small spoon to push the crumbs to the bottom of the ramekins/glasses and set to one side.
In a medium bowl, beat together the cream cheese, yogurt, stevia and lemon juice with an electric whisk or hand whisk for 1-2 minutes until thick and frothy.
Evenly divide the cheesecake topping between the 6 ramekins/glasses.
Top with the fresh raspberries, if using, and leave in the fridge for at least 1 hour to chill before serving.