No-Bake Spirulina Cheesecake (Mini)

A beautiful green little cake.
Makes 1 mini cheesecake

Ingredients

• 4 digestive biscuits
• 1 tbsp melted butter
• 100 g cream cheese or plant-based alternative
• 1 tbsp yoghurt
• 1 tsp honey
• ½ tsp spirulina

Preparation

1. Crush the 4 digestive biscuits very finely (by hand, with a rolling pin, or in a bag).
2. Mix the biscuit crumbs with 1 tablespoon of melted butter until you have a sandy mixture.
3. Press this mixture firmly onto the base of a small dish, glass, or mini springform tin.
4. Place in the fridge to allow the base to set.

   Make the base

5. Add 100 g cream cheese, 1 tbsp yoghurt, 1 tsp honey, and ½ tsp spirulina to a bowl.

6. Mix or stir until you have a completely smooth and evenly green mixture.

7. Have a taste: want it sweeter? Add half a teaspoon of extra honey.

8. Make the cheesecake mixture

9. Leave to set
10. Spoon the mixture onto the set biscuit base and place in the fridge for at least 1–2 hours.
11. Serve
12. Want it firmer? Leave it overnight.
    Serve directly from the dish or carefully remove from the tin.
    Tip: delicious with a few blueberries or some lemon zest on top for a fresh finish.