No-Bake Spirulina Cheesecake (Mini)

A beautiful green little cake.
For 1 mini cheesecake

Ingredients

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

Preparation

1. Place the mini cheesecake in the fridge for at least 1–2 hours .
2. Crush the 4 digestive biscuits very finely (by hand, with a rolling pin, or in a bag).
3. Mix the biscuit crumbs with 1 tablespoon melted butter until a sandy mixture forms.
4. Press this mixture firmly onto the bottom of a small dish, glass, or mini springform pan.
5. Place it in the fridge so the base can set. Spoon the mixture onto the set biscuit base. Want it firmer? Feel free to leave it overnight .

   Making the base

6. Put 100 g cream cheese, 1 tbsp yogurt, 1 tsp honey and ½ tsp spirulina in a bowl.

7. Mix or stir this until completely smooth and evenly green.

8. Taste it: want it sweeter? Then add half a teaspoon of extra honey.

    

    

9. Making the cheesecake mixture

10. Let set
11.  Serve
12. Serve directly from the dish or carefully remove it from the mold.
    Tip: delicious with a few blueberries or some citrus zest on top for freshness