Japanese Yogurt Cheesecake Cups
Greek yogurt, maple syrup, vanilla, and Biscoff cookies are turned into an easy, make-ahead, no-bake dessert that has the flavor and texture of a creamy cheesecake!
Servings: 1
Estimated Calories: 270
Ingredients
- ½ cup plain whole milk Greek yogurt, low-fat or non-fat yogurt can be used, but the result won't be as creamy
- 2 teaspoons pure maple syrup, or to taste; honey can be susbtituted
- ⅛ teaspoon pure vanilla extract, vanilla bean paste can be substituted in an equal amount
- 25 grams Biscoff cookies, See Notes below
Special Equipment
- 6-ounce ramekin or dessert cup
Instructions
- In a 6-ounce ramekin or dessert cup, stir together the Greek yogurt, maple syrup and vanilla extract until well combined.
- As needed, break the cookies into large pieces, and insert them into the yogurt vertically so that they are mostly but not fully submerged (just the very tops should show). Be sure to leave some space between each cookie piece so that the yogurt surrounds each one.
- Cover with plastic wrap and refrigerate for at least 4 hours, until the cookies have softened and the yogurt has thickened even more. Enjoy!
Recipe Notes
- I use the Lotus brand XL Biscoff cookies (airline size). Each individually-wrapped snack pack is 25 grams and contains 2 cookies. I use one snack pack, and I break each cookie into 3 equal pieces to fit perfectly into my 6-ounce ramekin.
- Graham crackers can be used in a pinch, but they are not as flavorful as Biscoff cookies.
- Don't make this too far ahead, as the cookies can get overly soggy. It's definitely ready to enjoy at 4 hours, but you can go overnight or a bit longer if needed. Based on my experience, I don't recommend making it any longer than 24 hours in advance.
- I don't recommend substituting regular yogurt, as it is too loose. You won't get the right consistency, and the cookies may get too soggy.
- You can easily scale up this recipe to make as many servings as you need!
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