Makes 18 individual cheesecakes
You will need:
1 x 300g Gorgeous granola energy bar Mix
95g honey or golden syrup
For the filling
400g cream cheese
150 caster sugar
1 lemon, grated zest
3 eggs, beaten
1. Preheat the oven to 170°C (150°C for fan assisted ovens)/Gas Mark 3. Line two 12-hole muffin tray with 18 paper cupcake cases.
2. Prepare the granola bar mix according to the instructions on the packet. Place a spoonful in each paper case and press down firmly with the back of a teaspoon to form an even base.
3. Place the soft cheese, mascarpone, sugar and lemon zest in a large mixing bowl and beat with a spatula until smooth, then gradually beat in the eggs. Fold in the cornflour. Divide the mixture evenly between the cupcake cases.
4. Bake for 30-35 minutes or until just set. Leave to cool in the muffin tray. When cold, cover with cling film and chill in the fridge for at least 2 hours (or overnight). To serve, peel away the cupcake cases, top with fresh raspberries and dust lightly with icing sugar.
You can make the cheesecakes a day in advance and chill in the fridge overnight. Change the raspberries to blueberries, if liked, or try a mix of the two for extra colour and fruitiness!