Description
This viral 2-ingredient yogurt cheesecake is a light, creamy, and protein-packed no-bake dessert that mimics traditional cheesecake. Made simply with vanilla Greek yogurt and Biscoff cookies, it is a healthier, addictive treat that requires minimal effort and no baking.
Ingredients
Ingredients
- 1.5 cups vanilla Greek yogurt (such as Oikos)
- 6–7 Biscoff cookies
Instructions
- Prepare the yogurt layer: Spread the vanilla Greek yogurt evenly between one or two dishes, leaving some space on the top since the yogurt will rise a bit when the cookies are added.
- Insert the cookies: Press the Biscoff cookies into the yogurt in a row, spacing them evenly. If you have extra cookies, break them up and press the pieces into the sides, ensuring they reach as close to the bottom as possible while still showing the cookie tops.
- Optional topping: Sprinkle some crushed Biscoff cookies over the top of the yogurt cheesecake to add a decorative, crunchy finish if desired.
- Chill: Cover the dish and refrigerate for 5 to 24 hours to allow the cookies to soften and the flavors to blend.
- Serve: When ready, run a spoon over the top to loosen, then enjoy your creamy, light yogurt cheesecake.
Notes
- Use a thick, vanilla-flavored Greek yogurt for best texture and taste.
- Press the cookies fully into the yogurt, ensuring the tops remain visible for presentation.
- If using plain yogurt, avoid adding extra sweeteners to maintain a light and healthy dessert.
- Chill long enough for cookies to become soft, enhancing the cheesecake-like feel.
- Best enjoyed within 2 days of preparation for freshness.
