Lemon and yogurt cheescake


4 or 5 glasses

300 grs. grinded cookies

(vanilla or others)

1/2 teaspoon of ginger powder

pinch of cinnamon powder

pinch of nutmeg powder

100 grs.melted butter

1/2 cup of sugar

220 grs. of philadelphia cheese

to room temperature

1/2 cup of cream

2 tablespoon of lemon juice

3 cps of greek yogurt or plain yogurt

berries to garnish and cinnamon powder



Place cookies in a food processor along with the cinnamon powder, ginger and nutmeg.
 Grind well.
Place in a bowl, combine biscuit mix and add the melted butter. Stir well.
Spread this mixture into the cups and lightly press to be the base for cheesecake.

Mix cream cheese in a bowl until smooth, add cream, and sugar.
Finally add the yogurt and lemon juice, it should be creamy but consistent
Spread this mixture into the cups, sprinkle with cinnamon and garnish with a few raspberries or strawberries, refrigerate about two hours before serving.