2 hours refrigeration
6 cheesecake jars
2 x 250g block cream cheese, softened
Juice and zest of a lemon
1 cup of natural Greek Yoghurt
1 cup Buderim Ginger Marmalade
1/3 cup brown flaxseed meal
1 cup pecan nuts, toasted
Place cream cheese, lemon juice and zest in a bowl and beat with an electric mixer until creamy and smooth.
Add yoghurt and ¾ cup Buderim Ginger Marmalade and continue to beat until well combined.
Place flaxseed meal and pecan nuts in a food processor and process to a crumb.
Divide crumb amongst 6 jars or glasses. Spoon cheese cake mixture onto each and top with a little of the remaining ginger marmalade. Cover and chill for 2 hours or until ready to serve.
Tip: This cheesecake is delicious with an extra topping of fresh raspberries or strawberries.