Place the biscuits in a plastic bag and crush with a rolling pin

Melt the butter and mix with the crushed biscuits

Divide the biscuit mixture between the ramekins and press down with a teaspoon

Mix the skyr or Greek yogurt with the honey and orange zest

Divide the mixture between the ramekins, then chill in the refrigerator for at least an hour.

Meanwhile peel the blood oranges and cut out the segments and place in a bowl, catch any juice from the oranges and place in a small saucepan, add the sugar and heat gently until melted.

Bring the sugar syrup to a boil and boil for 4 minutes until syrupy, take off the heat add the orange segments, set aside to cool.

To serve, remove the ramekins from the fridge and add 2-3 orange segments and a teaspoon of juice on top of the cheesecake.