2 x 400g pots of Stapleton Farms Lemon Curd Greek Yogurt
Raspberries to garnish - as many as you like
white chocolate chips - for garnish but this is optional as I had some to use up
Instructions
Grease and line a dish of your choice - I used a 8 inch removeable base cake tin
Melt the butter and honey in a non stick pan over a gentle heat
Once melted stir in the granola and then once it is all coated in the honey and butter push into the base of your dish and press down firmly.
Allow to cool completely before adding the cheesecake
To make the cheesecake, simply place the cream cheese and yogurt into a bowl (I used my free standing Kenwood but a bowl and electric or hand whisk would also work) and whisk together for about 5 minutes - it will not go as thick as a normal chesecake would using double cream but it will thicken.
Pour over the top of the granola base, decorate with your raspberries and white chocolate if you are using it, and then place the cheesecake in the fridge over night
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/02/lemon-raspberry-yogurt-granola-cheesecake.html