If you’ve managed to have more than enough chocolate this Christmas, why not try our spiced plum cheesecake? The ginger nut biscuit base is the perfect grown up alternative to a ginger bread house! Ready in just 30 minutes.


1 pack gingernut biscuits (broken into crumbs)

250g butter

1kg plums

1tsp cinnamon

1tsp nutmeg

1 tbsp vanilla extract

3 tbsp sugar (or to taste)

1 tub of Greek yoghurt

Runny honey (to serve)



 Serves: 8

Prep time: 20mins

Cooking time: 10mins



1. Melt the butter and add crushed ginger nuts. Line the mixture into individual dishes and set aside.

2. Stew the plums, spices and sugar. Remove from the sauce and let them cool before removing the stones, and cut into quarters.

3. Dollop the greek yoghurt on top of the biscuit base, drizzle the stewed sauce on top before placing the plum quarters on top of that.

4. Put the dish in the freezer for half an hour to set before serving.