Put 200 grams of digestive cookies and 50 grams of butter (room temperature) in a small kitchen robot to create the base for 7 little cheesecakes.Cover 7 small oven pots ( +/-8cm diameter) with baking paper. Divide the cookies in 7 portions. Press with a spoon. Store in the fridge.Mix 250 grams of ricotta, 170 grams of low fat Greek yogurt, 125 ml of light cream, 2 eggs, 75 grams of sugar, the juice of 1/2 lemon and vanilla powder. Spread on the cookies bottom.At the end of the summer I decided to put halved fresh figs in the freezer. This will be there first performance. Put 1 halved, defrosted, fig on each of the 7 cheese cakes.Bake in the oven at 180° for 40 mins. Cool down. Enjoy the weekend at home.