No-Bake Lemon & Honey Yoghurt Cups

An easy, cheesecake-inspired little dessert with a biscuit base, silky Greek yoghurt and fresh lemon.

Prep

10 mins

Serving

4 small glasses

Recipe Type

No-bake dessert

• 300 g plain Greek yoghurt

• 80 g digestive biscuits, crushed

• 2 tbsp honey

• Finely grated zest of 1 lemon

• 80 g fresh raspberries

1. Make the crumb base: Crush the biscuits and divide those between four small serving glasses.

2. Mix the filling: Stir the honey and lemon zest into the Greek yoghurt until smooth.

3. Layer: Spoon the yoghurt over the biscuits and finish with fresh raspberries.

4. Chill or serve: Serve immediately for crunch, or chill for 15–20 minutes for a softer base.

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