adventure snax

BAKED CHERRY CHEESECAKES

Makes 16

• 250g / 8.8oz shredded wheat or digestive biscuits
• 100g / 3.5oz butter
• 1 tsp ground cinnamon
• 325g / 11.4oz firm ricotta
• 250g / 8.8oz cream cheese
• 2 large eggs
• 1 tbsp vanilla paste
• 3 tbsp honey
• 1 cup pitted cherries, fresh or frozen

1. Preheat the oven to 170°C / 325°F / Gas Mark 3.

2. Line two muffin tins with a total of 16 muffin cases.

3. In a food processor, blitz together the biscuits, butter and cinnamon until the biscuits are completely broken down and the mixture is sand-like.

4. Place a heaped tablespoon of the biscuit mixture into each muffin case and press down with your fingertips to create a base.

5. Clean the food processor bowl, ready to make the filling.

6. Drain any liquid from the ricotta.

7. Add the ricotta, cream cheese, eggs, vanilla paste and honey to the cleaned food processor bowl and process on high speed until the mixture is completely smooth and creamy.

8. Remove the blade from the bowl, and the bowl from the machine,