BURNT BUNNY BAKES

After an awesome haul at a farmers market I figured I’d try my classic cheesecake recipe with some beautiful dragonfruit in a mini tin! A vibrant twist on a classic & perfect for summer! With its striking pink colour and subtle fruity taste.

Absolutely love how the colour bleeds in to the yoghurt to create a final pink hue. Feel free to add a swirl with purée for a marbled effect throughout.

Ingredients:

1. 80g GF biscuits
2. 3 tbsp butter
3. 2 slices dragonfruit- one sliced in to cubes, the other for topping
4. 40g white chocolate
5. 4 hefty tbsp vanilla yoghurt

Method:

1. Crush the biscuits
2. Melt the butter and mix with the biscuit. Add it to the tin
3. Melt the chocolate in a small bowl then slowly add in the yoghurt
4. Add the cubes to the mix and add on top of the biscuit
5. Add the slice of dragonfruit to the top to decorate
6. Best left in the fridge overnight to set or for at least 4 hours