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individual yogurt pistachio honey cheesecake

method ingredients
  • 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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