Ingredients
Yogurt Mixture
- Plain yogurt, 1 cup (of choice)
- Raspberry jam, 2 tablespoons (optional)
Layer
- Biscoff cookies, 4-6 pieces
Instructions
- Combine Yogurt and Jam: In a container or bowl, add 1 cup of plain yogurt. Spoon in 2 tablespoons of raspberry jam and stir thoroughly until the mixture is smooth and uniform in color. This can be done directly in the yogurt container or transferred to a meal prep jar for convenience.
- Insert Cookies: Gently place 4 to 6 Biscoff cookies vertically into the yogurt mixture, spacing them evenly so that each cookie is fully surrounded by the yogurt. This layering technique is key to achieving the soft cake-like texture.
- Refrigerate: Cover the container with a lid or plastic wrap and refrigerate for a minimum of 4 hours. For best results and to allow a cheesecake-like texture to develop, chill overnight.
- Serve and Enjoy: After chilling, the Biscoff cookies will have softened into a tender, cake-like layer and the yogurt will be thick and creamy. Serve chilled directly from the refrigerator, using a spoon to enjoy this easy cheesecake-inspired dessert.
Notes
- You can adjust the amount of raspberry jam depending on your preferred sweetness level or omit it for a plain version.
- For a dairy-free alternative, use plant-based yogurt such as coconut or almond yogurt.
- Ensure cookies are fully immersed in the yogurt to soften properly and create the cheesecake texture.
- This dessert is best served cold and consumed within 2 days for optimal freshness.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Japanese-inspired
