Spoon Simple
Biscoff Yogurt Cheesecake Cups
The viral no-bake hack — Lotus Biscoff cookies soaked in sweetened Greek yogurt overnight until they turn cheesecake-soft. Four ingredients, zero oven.
Prep 10 min
Cook 0 min
Total 8h 10m
Serves 6
Ingredients
Step 1 — Cheesecake cups
- 18 Lotus Biscoff cookies
- 2 cups plain Greek yogurt (full-fat)
- 3 tbsp honey or maple syrup
- 1 tsp vanilla extract
- Pinch of kosher salt
Step 2 — Finish
- Biscoff cookie spread (optional)
- Crushed Biscoff cookies (for topping)
Instructions
- 1
Make the yogurt mixture
Whisk Greek yogurt, honey, vanilla, and salt until smooth.
- 2
Soak the cookies
Place 3 Biscoff cookies in each of 6 small jars or cups. Pour yogurt mixture over the cookies until fully submerged. Cover and refrigerate at least 8 hours or overnight — the cookies will soften into a cheesecake-like texture.
- 3
Serve
Top with a spoonful of cookie spread and crushed Biscoff cookies if desired. Best eaten within 2 days.
Nutrition per serving: 210 cal · 10g protein · 28g carbs · 7g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
