caramel pot cheesecake

Instructions 

Step 1 Combine epigamia natural Greek yogurt, powdered sugar, and caramel in a bowl, mix well.
Step 2 In another bowl, mix crushed digestive biscuits and melted butter until it resembles wet sand.
Step 3 Press the biscuit mixture into a casserole dish to form the crust.
Step 4 Pour the yogurt mixture over the crust in the casserole dish.
Step 5 Finish by drizzling caramel sauce on top.
Step 6 Refrigerate for a minimum of 6 hours to allow the cheesecake to firm up.
Step 7 Serve cold and enjoy!