Mini MannaBrew Cheesecakes with Raspberry Glaze

Makes 6

Difficulty: Easy
Preparation time: 40 minutes
Cooking time: 25 minutes

CRUST

50g digestive biscuits, crushed.
20ml (4 tsp) MannaBrew Organic Mesquite Flour.
30ml (2 tbsp) salted butter, melted.

FILLING

125ml (½ cup) cream cheese, room temperature
7.5ml (1½ tsp) cake flour
2.5ml (½ tsp) vanilla extract
60ml (¼ cup) sour cream
30ml (2 tbsp) castor sugar
15ml (1 tbsp) MannaBrew Organic Mesquite Flour
1 large egg
15ml (1 tbsp) MannaBrew Superfood Espresso, strong brewed and cooled. 

RASPBERRY GLAZE

100g frozen strawberries
10ml (2 tsp) granulated sugar
60ml (¼ cup) MannaBrew Superfood Espresso, strong brewed

1. Preheat the oven to 140°C. Grease 6 x 6cm round loose-bottom tart tins with non-stick cooking spray.
2. For the crust, add the biscuits to a food processor and process until fine. Add the MannaBrew Organic Mesquite Flour and butter and mix to combine.
3. Press the cookie mixture into the tart tins to form a crust. Refrigerate until needed.
4. For the filling, combine all ingredients and beat with an electric mixer until smooth, 2 minutes.
5. Divide the filling between the tart tins.
6. Bake for 8 minutes and transfer to a wire rack to cool.
7. For the raspberry glaze, combine all the ingredients in a saucepan and simmer for 15 minutes. Blend until smooth and allow to cool.
8. To serve, spread the cooled glaze over each cheesecake.

TIP: Replace the strawberries with your favourite berry for a different flavour profile.