Mini MannaBrew Cheesecakes with Raspberry Glaze

1. Preheat the oven to 140°C. Grease 6 x 6cm round loose-bottom tart tins with non-stick cooking spray. 
2. For the crust, add the biscuits to a food processor and process until fine. Add the MannaBrew Organic Mesquite Flour and butter and mix to combine.  
3. Press the cookie mixture into the tart tins to form a crust. Refrigerate until needed.  
4. For the filling, combine all of the ingredients and beat with an electric mixer until smooth, 2 minutes.  
5. Divide the filling between the tart tins. 
6. Bake for 8 minutes and transfer to a wire rack to cool.  
7. For the raspberry glaze, combine all of the ingredients in a saucepan and allow to simmer, 15 minutes. Blend until smooth and allow to cool. 
8. To serve, spread the cooled glaze over each cheesecake.  

TIP: Replace the raspberries with strawberries or your favourite berry for a different flavour profile.