2-Ingredient Yogurt Cheesecake

This 2-ingredient yogurt cheesecake is a simple, no-bake dessert made with thick Greek yogurt and Biscoff cookies. It sets in the fridge and has a creamy, lightly sweet texture that feels cheesecake-like with almost no effort.

Recipe Developer-Estefania

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Prep Time 5

Total Time 4 5

Ingredients

▢ 270 g Greek yogurt
▢ 5 Biscoff cookies

Instructions

Add the Greek yogurt to a small serving dish and spread it evenly.
Cut the Biscoff cookies in half and insert the cookies into the yogurt in vertical rows.
Cover and refrigerate for at least 4 hours, or until the cookies are soft.
Serve chilled.

Notes

Use Thick Yogurt: I use full-fat Greek yogurt so the cheesecake sets properly and holds its shape.

Chill Time Matters: Let it rest in the fridge for at least 4 hours; I find this gives the cookies enough time to soften evenly.

Serve It Cold: I keep it in the fridge until serving; cold yogurt tastes smoother, and the cookies stay perfectly tender.

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