Ingredients

• 85g unsalted butter
• 175g speculoos biscuits, crushed
• 300g light cream cheese
• 300g Greek yogurt
• 1 lemon, zested and juiced
• 1tsp vanilla extract
• 100g Equal® Monk Fruit
• 300g raspberries

Preparation

1. Grease and line a 15cm (6 inch) loose bottomed cake tin with greaseproof paper.
2. In a saucepan, melt the butter on a low heat and stir through the crushed biscuits until fully coated. Transfer the biscuit mix to the lined cake tin and pack firmly into the base with a spoon. Transfer to the fridge to chill for at least 20 minutes.
3. Put the cream cheese and yogurt into a large bowl. Whisk until fluffy and then stir through the lemon zest, vanilla extract and Equal® Monk Fruit until combined. Fold half (150g) of the raspberries through the mix.
4. Remove the biscuit base from the fridge and spread the cheesecake mixture over the top in an even layer. Transfer back to the fridge for 3 hours, or until set.
5. When serving, remove the cheesecake from the tin and decorate with the remaining raspberries.

Tip: Swap out raspberries with strawberries or blueberries for a variation on fruit.