Description
This viral 2-ingredient yogurt cheesecake is an easy, no-bake dessert that’s creamy, tangy, and features a crunchy Biscoff cookie layer. Made with just vanilla Greek yogurt and Biscoff cookies, this cheesecake requires minimal effort and chill time to achieve a deliciously soft, textured treat perfect for a quick yet impressive dessert.
Ingredients
Yogurt Layer
- 1.5 cups vanilla Greek yogurt (e.g., Oikos)
Cookie Layer
- 6–7 Biscoff cookies
Instructions
- Prepare Yogurt Layer: Evenly spread the vanilla Greek yogurt into one or two serving dishes. Leave a little space at the top to accommodate the cookies being pressed in without overflowing.
- Insert Cookies: Press the Biscoff cookies into the yogurt in a row, spacing them evenly. If there’s extra room, break up remaining cookies and press them along the sides, ensuring they reach as close to the bottom as possible for a full cookie layer effect.
- Add Cookie Crumble (Optional): Sprinkle some crushed Biscoff cookies on top of the yogurt for added texture and decoration if desired.
- Chill: Cover the dish and refrigerate for 5 to 24 hours to allow the cookies to soften and meld with the yogurt, forming a cheesecake-like texture.
- Serve: Before serving, run a spoon across the top to mix the textures and enjoy your creamy, no-bake yogurt cheesecake.
Notes
- Use full-fat vanilla Greek yogurt for best creaminess and flavor.
- The chilling time can be adjusted based on how soft you prefer the cookies; longer chill times result in softer cookies.
- This recipe is best served cold and should be consumed within 2-3 days for freshness.
- For a twist, try adding a drizzle of honey or a sprinkle of cinnamon on top before chilling.
