This biscoff yogurt cheesecake has been blowing up across social media, and for a good reason. It's quick, easy, and insanley delicious!
WHY YOU'LL LOVE THIS RECIPE
You layer Biscoff cookies into thick Greek yogurt, chill it, and let time do the work. It turns out creamy with a cheesecake texture.
INGREDIENTS FOR THIS VIRAL JAPANESE YOGURT CHEESECAKE
– 1 tub plain 5% Greek yogurt (750g)
– 20 to 30 Biscoff cookies (the more the better)
Press half the cookies into the yogurt. Place another layer of Biscoff cookies across the top.
STEP 1: LAYER THE COOKIES
STEP 2: COVER AND CHILL
Cover and refrigerate overnight (or at least 6-12 hours) so the cookies soften and the dessert fully sets.
STEP 3: SCOOP AND SERVE
Scoop the yogurt cheesecake straight out of the yogurt container or serve in bowls and enjoy!
PRO TIPS
-Add vanilla extract.
-Press the first layer of cookies to the bottom of the container.
-Cover the yogurt tightly.
-Refrigerate it for the full 12 hours for the best texture.
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