Recipe Laura Bakhtiarian | Photos Naomi Giatas
Anything bite-sized has our tick of approval!
Time 15 minutes + 2 hours setting
Serves 12
Ingredients
- 1 packet of Kytons Mini Lamingtons, halved
- 6 gelatine leaves
- 250g cream cheese, cubed and softened
- 55g caster sugar
- 280g plain coconut yoghurt
Method
- Grease a 20 x 30-centimetre square cake tin and line with baking paper, allowing the sides to overhang.
- Place gelatine leaves in a small bowl and cover with cold water. Set aside for 5 minutes to soak. Place cream cheese and sugar in a food processor and blend until smooth. Transfer to a large bowl.
- Squeeze excess liquid from gelatine leaves and place them in a saucepan over low heat with the yoghurt. Cook, stirring constantly, for 2–3 minutes or until gelatine is melted. Fold gelatine mixture into the cream cheese mixture, then pour into the lined baking tray. Smooth the surface, then chill in the fridge for 2 hours.
- Once the cheesecake is firmly set, cut into small squares the same size as the lamingtons.
- Assemble by sandwiching the cheesecake squares between the lamington halves. Enjoy!
We used: Kytons Mini Lamingtons
Leave the baking up to family-owned Kytons Bakery! With over 80 years of experience and a huge range of delicious goods, this SA brand will always have a place at our table (and in our hearts). For more recipes, head to kytonsbakery.com.au/recipes.
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