Biscoff Yogurt Cheesecake Cups with Toasted Oat Crumble
Layers of velvety vanilla Greek yogurt, crushed Biscoff cookies, and a warm toasted oat crumble come together in a no-bake cup that tastes like cheesecake but comes together in minutes.
Ingredients
- 200gGreek yogurt
- 150gcream cheese, softened
- 30gBiscoff spread
- 15ghoney
- 100grolled oats
- 40gbutter, melted
- 20gbrown sugar
- 2gsea salt
- 4small glass cups or serving vessels
How to make it
Preheat oven to 180°C. Combine rolled oats, melted butter, brown sugar, and sea salt in a bowl and mix until evenly coated.
Spread oat mixture on a baking tray and toast for 8-10 minutes until golden and crispy, stirring halfway through. Remove and cool for 2 minutes.
While oats toast, whisk together softened cream cheese and Greek yogurt until smooth and creamy.
Fold Biscoff spread and honey into the yogurt mixture until well combined, creating a rippled effect if desired.
Divide the cheesecake mixture evenly among the four serving cups.
Top each cup with toasted oat crumble and serve immediately or refrigerate until ready to serve.
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