• Place the biscuits in a food bag and crush them with a rolling pin. Leave a few larger chunks for extra texture.
• Melt the butter and mix it thoroughly with the crushed biscuits. Divide the biscuit mixture evenly between 4 small jars or dessert pots and press down lightly to form the base.
• In a mixing bowl, combine the Greek yogurt, cream cheese and honey. Whisk until smooth and creamy.
• Spoon the cheesecake mixture evenly into the jars, leaving some space at the top for your chosen toppings.

Strawberry Cheesecake

• Add 6 chopped strawberries, 1 tablespoon sugar and 40ml water to a small saucepan. Crush the fruit with a spoon and simmer for 4-5 minutes until the mixture thickens slightly.
• Leave to cool for 7-8 minutes, then spoon over one of the mini cheesecakes. If desired, finish with extra chopped fresh strawberries.

Blueberry Cheesecake

• Add 15 blueberries, 1 tablespoon sugar and 40ml water to a small saucepan. Crush the berries and simmer for 4-5 minutes until thickened.
• Allow to cool before spooning over one of the jars. Top with a few fresh blueberries for extra colour and flavour.

Passionfruit cheesecake

• Cut a passion fruit in half and scoop out the flesh. Spoon it directly over one of the cheesecakes.

Lemon and ginger cheesecake

• Spoon a generous tablespoon of lemon curd over the remaining cheesecake and finish with a sprinkle of crystallised ginger.
• Chill the No Bake Mini Greek Yogurt Cheesecakes in the fridge for at least 1 hour before serving for the best texture and flavour.
This easy no bake cheesecake recipe is perfect for creating different flavours in one batch, making it one of the most versatile healthy dessert recipes and no bake desserts for family gatherings and parties.