Pomegranate and frozen yoghurt cheesecakes
These mini pomegranate and frozen yoghurt cheesecakes are perfect for serving up a simple but delicious Christmas dessert.
Ingredients
- 350 gram butternut snap biscuits
- 70 gram butter, melted
- 2 cup pomegranate seeds (see tip)
- 250 gram cream cheese, at room temperature
- 1/2 cup caster sugar
- 900 millilitre frozen vanilla greek- style natural yoghurt
- 125 gram blackberries
- micro shiso to serve (optional)
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