In a mixing bowl add your coconut sugar, plain flour and butter. Keep mixing them together as if you are following the rubbing in method. But instead when it won’t break down anymore make it into a big dough ball.

Using your hands use it to layer the bottom of the 6 muffin cases. Place it in the airfyer and cook for 20 minutes on 180c. It will now have a lovely thick shortbread bottom. Put in the freezer and allow to cool for 10 minutes.

While it is cooling make the cheesecake topping. In a mixing bowl add the soft cheese, icing sugar and vanilla essence and whisk with a small hand whisk until lovely and soft. Add in the Greek yoghurt and stir it in.

Place the whipped topping over the shortbread in the muffin slots and place back in the freezer for a further 10 minutes so that it can set.

Take them out of the muffin pan slots (they come out very easily) and place them on a plate. Throw over them the cherries along with some of the cherry liquid and then serve.