Biscoff Cookie Yogurt Cheesecake Cups
Thick Greek yogurt is layered with crushed Biscoff cookies and a swirl of cookie butter to create a no-bake cheesecake cup that feels sinfully indulgent but packs a satisfying protein punch.
Ingredients
- 200gBiscoff cookies
- 100gmelted butter
- 250gcream cheese, softened
- 200gGreek yogurt
- 50gpowdered sugar
- 1 tspvanilla extract
- 100gheavy whipping cream
- 30gBiscoff spread
- 8small serving cups or glasses
How to make it
Crush 150g of Biscoff cookies into fine crumbs and mix with melted butter until resembling wet sand
Divide the cookie mixture evenly among 8 cups, pressing firmly to form a base layer
Beat softened cream cheese and Greek yogurt together until smooth
Add powdered sugar and vanilla extract, mixing until well combined
In a separate bowl, whip heavy cream to stiff peaks
Fold whipped cream gently into the cheese mixture until no streaks remain
Divide the cheesecake mixture evenly over the cookie bases
Swirl 1 teaspoon of Biscoff spread on top of each cup and crumble remaining cookies as garnish
Refrigerate for at least 2 hours before serving
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