Biscoff Cookie Yogurt Cheesecake Jars
Thick Greek yogurt layered with crushed Biscoff cookies and a swirl of cookie butter: a no-bake dessert jar that feels completely indulgent but is secretly protein-packed.
Ingredients
- 200gBiscoff cookies
- 100gbutter, melted
- 250gcream cheese, softened
- 100gGreek yogurt
- 50gpowdered sugar
- 1 tspvanilla extract
- 200gplain yogurt
- 30gBiscoff spread
- 4Mason jars or glasses, 250ml each
How to make it
Crush 150g of Biscoff cookies into fine crumbs and mix with melted butter until combined. Divide mixture evenly among the four jars, pressing gently to form a base layer.
In a mixing bowl, beat softened cream cheese and Greek yogurt together until smooth and creamy, about 2 minutes.
Add powdered sugar and vanilla extract to the cream cheese mixture, beating until well incorporated and fluffy.
Gently fold the plain yogurt into the cheesecake mixture until just combined, being careful not to overmix.
Spoon half of the cheesecake mixture evenly into each jar over the cookie base.
Swirl 1 teaspoon of Biscoff spread into the cheesecake layer in each jar using a knife or skewer.
Top with remaining cheesecake mixture, dividing equally among the jars.
Crumble the remaining 50g of Biscoff cookies and sprinkle on top of each jar as garnish.
Refrigerate for at least 30 minutes before serving, or cover and chill up to 24 hours ahead.
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