No Bake Cheesecake Bites

Directions

1. Line 7 of the cups on a muffin tray with baking paper. To do this, cut two long strips have lay them crossways into the muffin cup with enough paper sticking up the side to allow for easy lifting;

2. Blend all the base ingredients together using your MOD Blend Pro.

3. Pour the base mixture out of the blender jug and divide evenly between the 7 lined muffin cups. Using your fingers or back of a teaspoon, press the dough into each cup, smoothing the surface. If the mixture is quite soft, you can pop it into the fridge for 10 minutes or so to firm up slightly. This will make it easier to press into the cups;

4. Place the muffin tin with the prepared bases into the freezer to firm up while you prepare the fillings;

5. Give the blender jug a quick rinse and dry and then add in all the raspberry lemon filling ingredients;

6. Blend until smooth. You may need to stop and scrape down the sides a few times to make sure everything is incorporated;

7. Take the muffin tray out of the freezer and divide the raspberry filling between the 7 bases and smooth down the filling;

8. Place the tray back in the freezer and give the blender jug a quick rinse and dry;

9. Add in all the mango lime filling ingredients and blend until smooth;

10. Take the muffin tray out of the freezer again and evenly spoon the mango filling over the raspberry filling. Smooth out the top with the base of a teaspoon and return to the freezer for at least four hours to set;

11. About 30 - 45 minutes before you are wanting to serve them up, take the tray out of the freezer and lift the cheesecakes out of the moulds using the pieces of baking paper. You may need a butter knife to help pop them out;

12. Serve with some fresh raspberries, toasted coconut and a dollop of greek or coconut yoghurt.