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–+ servings

Viral Biscoff Yogurt Cheesecake Recipe

Thick Greek yogurt and Biscoff cookies layered in individual dishes and set overnight into creamy, tangy, no-bake cheesecake cups. Just 2 ingredients, no oven required. Makes 4.
Print Recipe
Prep Time 1 minute
Total Time 6 hours 1 minute
Course Dessert
Servings 4 dishes

Equipment

Ingredients
  

  • 1 tub plain whole-milk Greek yogurt, (32 oz / 907 g), such as 365 Organic Whole Milk Greek Yogurt – use a thick, full-fat one
  • 24 Biscoff cookies, 6 per dish - about 3 in the middle layer and 3 on top
  • 2-3 tablespoons powdered sweetener, like Truvia, optional
  • 1 teaspoon vanilla extract, optional

Instructions
 

  • Mix the base: In a bowl, stir the Greek yogurt with the powdered sweetener and vanilla extract, if using, until smooth.
    1 tub plain whole-milk Greek yogurt, 2-3 tablespoons powdered sweetener, 1 teaspoon vanilla extract
  • 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.
    24 Biscoff cookies
  • Chill: Cover and refrigerate for at least 6 hours, or overnight, until set and the cookies have softened. You can dig in sooner, but the cookies won't be as soft.
  • Serve: Drizzle each dish with a little melted Biscoff spread, if using, then spoon straight through the layers.
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Notes

  • Make 6 smaller dishes instead: Divide everything among 6 dishes (about 8 oz each) – roughly ⅔ cup yogurt and 4 cookies per dish. Same method and chill time.
  • Or make one big dish: Layer it all in a single 8-inch round dish or a 9x5-inch loaf pan, then scoop or slice to serve.
  • Which dishes to use: Wide, shallow dishes about 5–6 inches across (mini pie dishes, shallow bowls, or wide ramekins) let the Biscoff cookies lie flat in rows. Narrow, straight-sided ramekins work too – just crush the cookies first.
  • Cookie butter topping (optional): Melt 2–3 tablespoons of Biscoff spread in 15-second microwave bursts until pourable and drizzle over the dishes. Do it before chilling and it firms into a soft shell; do it just before serving for a glossy sauce.
  • Yogurt matters: Use a thick, full-fat Greek yogurt like 365 Organic Whole Milk Greek Yogurt, or Icelandic skyr such as siggi’s for an even firmer set. Skip 0% and 2% – they set up runny.
  • Give it the full chill: The cookies need at least 6 hours, ideally overnight, to go from crunchy to cake-like. Rushed, it tastes more like yogurt with cookies than cheesecake.
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