Instructions
- Melt the butter in a small bowl.
- Crush the Biscoff biscuits and mix them into the melted butter until combined.
- Divide the biscuit mixture between 4 silicone muffin or cupcake cases and press down firmly to form the bases.
- Place in the freezer for a few minutes to set.
- In another bowl, mix together the Greek yogurt, light cream cheese, and caramel skinny syrup until smooth and creamy.
- Spoon the cheesecake mixture onto the biscuit bases.
- Return to the freezer until set.
- Allow them to defrost slightly before serving.
- Add a small amount of Biscoff spread on top if desired.
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