Not quite the baked, creamy succulence of a traditional cheesecake, but a reasonable substitute in a hurry.
Pop the biscuits in a freezer bag and smash up with a rolling pin until they resemble big breadcrumbs, or break them up into the large cup of a bullet blender and pulse to smithereens. Transfer the biscuit crumbs to a small mixing bowl and spoon in a tablespoon of the syrup from the tin of pears. Stir quickly to combine, adding another tablespoon if required.
Divide the biscuit base between four ramekins or glasses, and push it down firmly with your fingers to compact it.
Blend two-thirds of the pears – not the remaining juice or syrup – with the cream cheese, Greek yoghurt and sugar. Spoon carefully into each glass or ramekin. Top with a slice or two of pear and a drizzle of honey. Chill in the fridge for at least an hour for best results – can be eaten right away but it’s better when it’s set a little.
Keeps for 24–48 hours in the fridge, covered. Not recommended for freezing.
© Jack Monroe, 2020