Raspberry Lime Cheesecake Tartlets

I have now reached the point in my cooking adventures where I no longer like to use recipes. I find its much more fun to experiment.

Today I was bored and decided to go in the kitchen to see what I could cook. I found mini phyllo shells, yogurt, cheesecake mix, a lime, and raspberries. My final creation was raspberry lime cheesecake tartlets. They were really easy to make and took no time at all. I wish I had an actual recipe for you, but I don't believe in measuring cups and I eye everything instead of measuring it out.

Raspberry Lime Cheesecake Tartlets

15 mini phyllo shells

1/4 cup Jell-o No Bake cheesecake mix

3/4 cup plain yogurt

1/4 cup unsweetened apple juice

2 Tbs sugar

2 tsp lime juice

15 raspberries

Preheat the oven to 350 F and crisp the phyllo shells for 3-5 minutes.

Put the apple juice, sugar, and lime juice in a small saucepan and heat until the sugar dissolves. Mix the soy yogurt and cheesecake mix thoroughly until the mixture thickens. Add in a couple of teaspoons of the apple juice mixture to the yogurt/cheesecake mixture. Pour the remaining apple juice mixture over the raspberries and let sit in the fridge. Divide the yogurt/cheesecake mixture equally into the shells. Refrigerate for an hour. Place raspberries on top of the mini shells and serve.