5 big tbsp of greek yogurt ( I used 0%) you can use almond milk if you fancy
1 scoop of vanilla protein powder
1 tsp of a good vanilla extract of the seeds of 1 vanilla pod
zest of 1 lemon
180ml pack of cream cheese, full, lower or lower fat
1 bowl of frozen berries
1 handful of basil leaves
Put the yogurt, vanilla protein powder, vanilla extract, lemon zest, cream cheese into a bowl and mix together well until smooth. Spoon the mixture into the mould. You can use a cupcake tray if you do not have a flexi mould like the one in the picture. You will need quite a thin layer of the mixture in the cupcake tray. Smooth off the top of the cheesecake bite so that they are nice and flat.
Freeze until they are firm and then pop them out of the moulds/tray and place on to a serving tray. Take them out before they are too solid to eat however. And if you find you have left them in the fridge for too long, then just let them soften a tiny bit before eating. Place the berries on top along with the basil and serve.