3 INGREDIENT BISCOFF CHEESECAKE
2 Biscoff cream biscuits
100g Vanilla Chobani FiT
5g Biscoff Spread
Crush up the Biscoff cream biscuits and spread them out onto the bottom of a small container, bowl or glass. Leave a little for the top (optional).
Measure out 100g of yoghurt and spoon it over the Biscoff biscuit crumbs to spread evenly.
Melt Biscoff spread in the microwave in a small microwave safe bowl.
Drizzle melted Biscoff spread over the cheesecake.
Sprinkle remaining biscuit over the top.
Chill in the fridge or eat straight away!
Calories per serve: 190