Gingernut Cheesecake Cups

Just like the viral biscoff cheesecake recipe but much more wholesome and crunchy! Creamy yoghurt cheesecake layered over a gingernut crunch base for an easy, no-bake dessert. Fresh, lightly sweet. Choose to finish with berries for a bright, balanced bite.

Ingredients

• 1 cup Gingernut Crunch
  
• 2 tbsp melted coconut oil
  
• 1 cup Greek or coconut yoghurt
  
• 1 tbsp maple syrup or honey
  
• ½ tsp vanilla

Method

1. Mix Gingernut Crunch with coconut oil.
2. Press into jar bases.
   
3. Whisk filling ingredients until smooth
   
4. Spoon over base
   
5. Chill 1 hour
   
6. Top with berries & more granola for an extra crunchy finish