Description
A delicious cheesecake made with vanilla Greek yogurt and Biscoff cookies.
Ingredients
Scale
- 1 cup vanilla Greek yogurt – like Oikos
- 6–7 Biscoff cookies
Instructions
- Spread Greek yogurt between 1-2 dishes in an even layer. Note: make sure to leave a little room on top since the yogurt pushes up once you add the cookies.
- Press the Biscoff cookies into the yogurt in a row so they are evenly spaced apart. If you have more room, break up any remaining cookies and press them into the sides. You want the cookies to go as much of the way through to the bottom as possible.
- Sprinkle some crushed cookies on top if you’re feeling fancy.
- Cover and chill the cheesecake in the fridge for 5-24 hours, until the cookies have become nice and soft.
- When ready to eat, run a spoon across the top and enjoy!
Notes
- Chill the cheesecake for best results.
- Ensure the yogurt is evenly spread for optimal texture.
- Prep Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg