Persimmon & Grapefruit Yoghurt Cheesecake Cups

Serves: | Cooking Time:

Box Ingredients

  • Persimmons
  • 1 grapefruit

Pantry Staples

  • Plain sweet biscuits
  • Butter
  • Cream cheese
  • Greek yoghurt
  • Honey or maple syrup
  • Vanilla

  1. Crush biscuits and mix with melted butter.
  2. Spoon into glasses or jars as the base layer.
  3. Beat together: (250g cream cheese, 1 cup Greek yoghurt, 2 tbsp honey, 1 tsp vanilla)
  4. Spoon cheesecake mixture over biscuit base.
  5. Slice persimmons thinly.
  6. Segment grapefruit and remove excess pith.
  7. Briefly cook grapefruit with a drizzle of honey in a small pan for 2–3 minutes to create a light syrup.
  8. Top cheesecake cups with persimmon and grapefruit.
  9. Chill for at least 1 hour before serving.

Optional Extras

  • Crushed pistachios
  • Mint
  • Coconut flakes
  • Granola sprinkle

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