Print

Biscoff Greek Yogurt Cheesecake Hack

A close-up of a slice of Biscoff Greek Yogurt Cheesecake Hack with a thick crust and Biscoff swirl topping.
Print Recipe

Make a quick, no-bake cheesecake variation using Greek yogurt and Biscoff cookies for a simple, flavorful dessert.

Ingredients

Scale
  • 1 cup Biscoff cookie crumbs
  • 3 tablespoons melted butter
  • 16 ounces plain Greek yogurt, full fat recommended
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup Biscoff spread, softened
  • 2 tablespoons milk (optional, for thinning)

Instructions

  1. Combine the Biscoff cookie crumbs and melted butter in a small bowl. Press this mixture firmly into the bottom of a small springform pan (about 6 inches) or line a small dish. Chill the crust for 15 minutes.
  2. In a separate bowl, whisk together the Greek yogurt, powdered sugar, and vanilla extract until smooth.
  3. Gently fold the softened Biscoff spread into the yogurt mixture until just combined. Do not overmix if you want swirls of spread.
  4. Pour the yogurt filling over the chilled crust. Smooth the top with a spatula.
  5. Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firm.
  6. Before serving, top with crushed Biscoff cookies or a drizzle of melted Biscoff spread.

Notes

  • Use full-fat Greek yogurt for the best texture, as lower fat versions may result in a runnier filling.
  • If the Biscoff spread is too stiff, microwave it for 10 seconds to make it easier to incorporate.
  • This recipe sets best when chilled overnight.

Nutrition

Find it online: https://sundayflavor.com/biscoff-greek-yogurt-cheesecake-hack/