- 4 chocolate cookies, crumbled
- 150ml/5fl oz double cream whipped
- 125g/4oz greek yogurt
- 2 tbsp soft brown sugar
- 2 large handfuls of mini marshmallows
- Place the crumbled cookies into a chefs' ring.
- In a bowl mix the double cream with the yoghurt and brown sugar.
- Place the creamy mixture on top of the cookies and flatten out.
- Blowtorch the sides to melt the cheesecake, and gently release the cake ring.
- Place the marshmallows on top of the cheesecake. Blowtorch the marshmallows until just melting and serve.