individual yogurt pistachio honey cheesecake
method
ingredients
ingredients
- 60g crushed biscuit crumbles
- 15g honey
- 120g Glenisk Organic Bio Whole Natural Yogurt
- 30g pistachio butter
- 40g dark chocolate
method
- Place 60g crushed biscuit crumbles into the base of a small dessert dish.
- In a bowl, mix 120g Glenisk Organic Bio Whole Natural Yogurt with 30g pistachio butter until well combined.
- Pour the yogurt mixture over the biscuit crust in the dish.
- Refrigerate for at least 2 hours to let the cheesecake set.
- Before serving, drizzle with dark chocolate and add a sprinkle of crushed pistachios on top.
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