Yield: 10-12 cheesecake cups

Ingredients:

Cheesecake:

4 (5.3) oz. Meant To Be vanilla yogurt

4 Meant To Be organic eggs

1/3 cup Meant To Be maple sugar

4 tbsp. flour

Fruit Puree:

1 ½ cups frozen fruit (passion fruit, blueberries, or strawberries)

1 tbsp. Meant To Be maple sugar

2 tbsp. lemon juice

1 tsp. flour

White Chocolate Ganache:

½ cup whip topping, unwhipped

12 oz. white chocolate (dairy or parve)

Instructions:

Cheesecake:

1. Blend all ingredients.
2. Pour batter into mini ramekins or sprayed muffin tin pans, filling them ¾ full.
3. Add 2-3 tsp. fruit puree to each cup and swirl with a toothpick or fork.
4. Bake at 350°F for about 20 minutes, until set. Allow to cool before decorating.

Fruit puree:

1. In a pot, combine all ingredients except flour. Heat on a medium flame for a few minutes.
2. Bring to a boil. Add flour and stir until it thickens, about 2 minutes. 
3. Remove from heat and allow to cool.

White chocolate ganache:

1. Place ingredients in a microwave-safe bowl. 
2. Microwave on high for 30 seconds, then stir. Repeat in 30-second intervals until chocolate is fully melted.
3. Chill in fridge overnight. Bring to room temperature before piping for easier handling. (For a fluffier cream, beat before piping.)

To decorate:

1. Pour  2-3 tbsp. of fruit puree into the center of each cheesecake.
2. Fill a pastry bag (or a Ziploc bag with the tip snipped off) with white chocolate ganache. 
3. Pipe dots around the perimeter of the ramekin.

Keep refrigerated or frozen until serving.

Notes:

Recipe uses 3-inch ramekins with 1/3 cup capacity