10 Arrowroot biscuits
25g butter, melted
400g Greek yogurt
225g low-fat cream cheese
3 tbsp cacao powder
50g dark chocolate
Preheat oven to 160 degrees Celsius and line 12 muffin moulds.
To make the base, blitz the biscuits in a food processor until a crumb forms, add in the melted butter and blitz further until combined.
To make the filling, add the Greek yogurt, cream cheese, eggs, collagen, cacao powder and stevia into a bowl and whisk until smooth.
Pour the mixture into muffin cups and bake for 25-30 minutes. Turn oven off and leave the door ajar to let the cheesecakes cool to room temperature. Once cooled, place into the fridge for 2 hours.
Remove from the fridge and drizzle with melted chocolate, place into the fridge one final time for 10 minutes to let the chocolate set then serve. Enjoy!