No Bake Biscoff Yogurt Cheesecake (2-Ingredient Recipe)

This 2-ingredient Biscoff yogurt cheesecake is everywhere right now, and once you make it, you'll get why. Thick Greek yogurt and a stack of Biscoff cookies layer up in little dishes and set overnight into creamy, cheesecake-like cups, no oven, no springform pan, no waiting on a water bath.

It's tangy, lightly sweet, and full of that caramelized spice flavor Biscoff cookies are known for. Set them in the fridge before bed and they're ready to scoop by morning.

Why Is Biscoff Yogurt Cheesecake Everywhere on TikTok?

This 2-ingredient “cheesecake” has taken over TikTok because it almost feels too easy to be real. You simply press Biscoff cookies into thick Greek yogurt and leave it in the fridge overnight.

The cookies soften into a cake-like layer while the yogurt becomes thick and creamy, giving you that cheesecake vibe without baking or complicated ingredients. It’s quick, high in protein, and perfect for those viral “you have to try this” recipe videos.

🛒 Key Ingredients

• Plain Greek yogurt. Use a thick, full-fat tub – a 32 oz / 907 g container like 365 Organic Whole Milk Greek Yogurt is perfect. Lower-fat or thinner yogurts turn out looser and won't slice as cleanly once chilled. Icelandic skyr like siggi's works too and sets up even firmer.
• Biscoff cookies. The more you use, the more that caramelized, spiced flavor comes through. Don't be shy with the second layer.
• Powdered sweetener (optional). A couple tablespoons rounds out the tang of the yogurt. Powdered sugar or a powdered sugar substitute like Truvia both work, skip it entirely if you like it more tangy than sweet.
• Vanilla extract (optional). Just a teaspoon deepens the flavor, but it's easy to leave out if you're keeping this to two ingredients.

🥘 How To Make Biscoff Yogurt Cheesecake Step By Step

1. Mix the base: In a bowl, stir the Greek yogurt with the powdered sweetener and vanilla extract, if using, until smooth.
2. Fill the dishes: Spoon a little yogurt into the bottom of 4 shallow dishes (about 10–12 oz each). Add a layer of Biscoff cookies to each, cover with the rest of the yogurt, then press 2–3 more cookies into the top of every dish.
3. Chill: Cover and refrigerate for at least 6 hours, or overnight, until fully set and the cookies have softened. You can dig in sooner, but the cookies won't be as soft.
4. Serve: Drizzle each dish with a little melted Biscoff spread, if using, then spoon straight through the layers.

📋 Important Tips Before You Start

• Use a thick 5% Greek yogurt, thinner yogurts (0% or 2%) turn out runnier and won't set as firm.
• Press the middle layer of cookies down into the yogurt in each dish so they're fully surrounded and soften evenly.
• Give it the full chill time if you can, the cookies need those hours to go from crunchy to cake-like.
• Taste the yogurt before adding sweetener, some brands are tangier than others and you may want more or less.

Easy Swaps & Upgrades

• Extra Biscoff flavor: swirl in a spoonful of Biscoff cookie butter along with the yogurt.
• Make it taste like real cheesecake: melt 2–3 tablespoons of Biscoff spread in 15-second microwave bursts until pourable and drizzle it over the dishes. Do it before chilling and it firms into a soft shell; do it just before serving for a glossy sauce. Optional, but it takes it right over the top.
• Different cookie: graham crackers or shortbread cookies work in place of Biscoff for a different flavor.
• Topping idea: crumble a few extra cookies over the top right before serving for crunch.
• Want a classic cheesecake instead? Try our No-Bake Biscoff Cheesecake for the full crust-and-filling version.
• Make it as one big dish: layer everything in a single 8-inch round dish or a 9x5-inch loaf pan instead of individual dishes, then scoop or slice to serve.

🍱 Storage Instructions

• 🍱To Store. Keep the dishes covered in the fridge and they'll stay good for up to 4 days, the cookies keep softening slightly the longer they sit.
• 🥶To Freeze. Not recommended, the yogurt texture changes once thawed and won't be as creamy.
• 🕒To Make Ahead. This is a make-ahead recipe by nature, mix and layer it the night before you want to serve it.
• 🔥To Reheat. None needed, this is served cold straight from the fridge.

❓FAQs

Why is my yogurt cheesecake runny?

It's likely the yogurt used was too thin. Stick with a thick, 5% fat Greek yogurt for the best set, and make sure it chills the full 6 hours or more.

Do I have to use Biscoff cookies?

Biscoff gives that signature caramelized, spiced flavor, but graham crackers or shortbread cookies work as a substitute if that's what you have.

Can I eat it before the full chill time?

You can, but the cookies won't have softened all the way through yet. For that true cheesecake texture, give it the full 6 to 12 hours.

Is this recipe high in protein?

Yes, Greek yogurt is naturally high in protein, so this comes together as a protein-forward dessert compared to a traditional cream cheese cheesecake.

Can I make this ahead for a party?

Yes, this is best made a day ahead. It holds well covered in the fridge for up to 4 days, so it's an easy make-ahead dessert.

Fun Variations to Try

• Chocolate Biscoff. Drizzle melted chocolate between the yogurt layers for a richer, dessert-like version.
• Berry Biscoff. Spoon mashed strawberries or raspberries under the cookie layer for a tart contrast to the sweet spice.
• Extra Crunch. Crumble an extra cookie over the top right before serving instead of only pressing cookies into the layers.

More No-Bake Desserts You'll Like

• No-Bake Biscoff Cheesecake
• No Bake Cranberry Cheesecake Jars
• Cherry Cottage Cheese French Toast (High-Protein)

📖Recipe