1. Add crushed biscuits into the cups and refrigerate for 20 mins
2. Blend the cream cheese and add into a bowl
3. Add in yogurt and mix gently.
4. Add in vanilla essence, 4 tsp honey, lemon juice and mix.
5. Add into the cups on top of base
6. For the jamun compote, heat jamun and 2 tsp honey until soft and mushy
7. Let it cool and the blend.
8. Simply add into the cups for top layer or add in as drops and swirl using a skewer
9. Refrigerate for atleast 2 hours
Note: serves 3