This 2-ingredient Biscoff yogurt cheesecake is everywhere right now, and once you make it, you'll get why. A tub of thick Greek yogurt and a stack of Biscoff cookies turn into a creamy, sliceable, cheesecake-like dessert overnight, 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 it in the fridge before bed and it's 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, 5% fat tub. Lower-fat or thinner yogurts turn out looser and won't slice as cleanly once chilled.
- 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
- Mix the base: Stir the Greek yogurt with the powdered sweetener and vanilla extract, if using, right in the tub until smooth.
- Layer the cookies: Press half the Biscoff cookies down into the yogurt until they hit the bottom, then arrange another layer flat across the top, spacing them evenly.
- 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.
- Serve: Scoop straight through the softened cookies and yogurt to serve.
📋 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 bottom layer of cookies all the way down so they're fully surrounded by yogurt 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.
- 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.
- Individual portions: layer the yogurt and cookies in small jars or cups instead of one tub for grab-and-go servings.
🍱 Storage Instructions
- 🍱To Store. Keep it covered in the fridge and it'll stay good for up to 4 days, the cookies keep softening slightly the longer it sits.
- 🥶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
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.
Biscoff gives that signature caramelized, spiced flavor, but graham crackers or shortbread cookies work as a substitute if that's what you have.
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.
Yes, Greek yogurt is naturally high in protein, so this comes together as a protein-forward dessert compared to a traditional cream cheese cheesecake.
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.
More No-Bake Desserts You'll Like
- No-Bake Biscoff Cheesecake
- No Bake Cranberry Cheesecake Jars
- Cherry Cottage Cheese French Toast (High-Protein)
📖Recipe
Viral Biscoff Yogurt Cheesecake Recipe
Ingredients
- 1 tub plain Greek yogurt, (750g), 5% fat
- 20-30 Biscoff cookies, the more the better
- 2-3 tablespoons powdered sweetener, like Truvia, optional
- 1 teaspoon vanilla extract, optional
Instructions
- Mix the base: Stir the Greek yogurt with the powdered sweetener and vanilla extract, if using, right in the tub until smooth.1 tub plain Greek yogurt, 2-3 tablespoons powdered sweetener, 1 teaspoon vanilla extract
- Layer the cookies: Press half the Biscoff cookies down into the yogurt until they hit the bottom, then arrange another layer flat across the top, spacing them evenly.20-30 Biscoff cookies
- 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.
- Serve: Scoop straight through the softened cookies and yogurt to serve.
- If you like this recipe, please leave a 5-star rating, thank you!
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