Mini Lemon Yogurt “Cheese” Cakes

• Dried Cranberries

If you love desserts that aren’t too sweet and come in small packages, this mini lemon cheesecake for you! It’s the perfect way to end a meal with something light and luscious. The lemon topping and our unsweetened dried cranberries add that tangy touch everyone will love.

Yogurt cheese is also called labneh. Instead of waiting for your yogurt to drain, you can save a little time by using 1 ½ 250-g containers of store-bought labneh. Keep it simple, with one less dish to wash!

Steps

1. Line a large strainer with a clean tea towel or cheesecloth and place over a bowl. Pour in yogurt, cover with plastic wrap or cover, and leave in the fridge to drain for 4 to 12 hours.

2. For the no-added-sugar dried cranberry crust
   Mix all crust ingredients in a bowl. Lightly press into the bottom of little pots or ramekins. Set aside.

3. For the lemon topping
   Mix drained yogurt, sugar and lemon extract in a bowl until smooth. Spread yogurt mixture over crusts and garnish each with a thin slice of lemon.

Recommendations

The liquid that’s left after yogurt is drained is called whey. Don’t throw it out – you can use it to replace part of the liquid ingredients next time you make muffins.

Will keep in the fridge for up to 1 week