Step 1

Pre-heat oven to 180ºC (356ºF). Prepare a 12-count muffin tray with cupcake liners.

Step 2

Zest and juice one whole lemon and set aside.

Step 3

Start by making the base of the cheesecakes by smashing the rich tea biscuits or graham crackers until very crumbly and fine.

Step 4

Transfer the cookie crumbs to a medium bowl and add the stevia and butter. Mix to combine well.

Step 5

Spoon 1-2 tablespoons of the crumb mixture into each cupcake liner in the muffin tray. You should be able to fill 10 of the cupcake liners about 1/3 of the way. Bake for 10 minutes and set aside to cool.

Step 6

In the meantime, make the cheesecake filling by combining the yogurt, stevia, cream cheese, egg, lemon juice, lemon zest and vanilla extract until smooth. Sift in the flour and whisk to combine.

Step 7

Transfer the cheesecake filling to a piping bag, snip off the end and pour the filling over the baked bases. You want to fill them until they are mostly full with only a small amount of the liner empty at the top.

Step 8

Bake the mini cheesecakes for 25-35 minutes or until they stop wobbling in the centre. Allow the cheesecakes to cool completely at room temperature before transferring to the fridge to set and cool completely.

Step 9

Garnish with lemon slices, serve and enjoy!