- digestive biscuits 500g
- granulated sugar 85g
- salted butter 85g
- full fat cream cheese 250g
- whole milk strained yoghurt 250g
- lemon juice 60ml
- honey 120ml
- vanilla 1tsp
Crush the biscuits into crumbs and combine with the melted butter and sugar. Press firmly into the bottom of a 12” pie dish using the back of a spoon and refrigerate for 1 hour.
Place the (room temperature) cream cheese, yoghurt, lemon juice, honey and vanilla into a food processor and process until completely smooth.
Pour the filling onto the prepared crust and smooth. Cover and leave to set for at least 24 hours. Serve with favourite topping – fresh fruit, coulis or even candied oranges!