4 Minute Microwave Cheesecake- IGA Tasmania

Ingredients

• 220g butternut snaps biscuits
• 4 tbsp Duck River butter, melted
• 2 cups Tamar Valley Greek Yoghurt
• 395g Nestle Condensed Milk
• In a food processor or blender, crush the biscuits.
• Add the melted butter and mix to combine.
• Line a 22cm cake dish with baking paper and press the biscuit mixture across its base.
• In a large bowl, mix together the yoghurt and condensed milk.
• Spoon the mixture over the biscuit base.
• Microwave on HIGH for 4 minutes.
• Chill in the fridge until completely cool before topping and slicing.