Description
This 2-ingredient Biscoff cheesecake is a creamy no-bake dessert made with cookie butter and thick Greek yogurt. Inspired by the viral Japanese-style cheesecake trend on TikTok, this easy cheesecake recipe is rich, fluffy, silky, and almost impossible to mess up.
Ingredients
Scale
- 1 cup (250 g) Biscoff / speculoos cookie spread
- 1 cup (250 g) thick full-fat Greek yogurt (5% fat minimum)
- Optional: crushed Biscoff cookies, melted cookie butter drizzle, flaky sea salt
Instructions
- Add the Biscoff spread to a microwave-safe bowl and warm for 25–30 seconds until smooth and pourable.
- Add the cold Greek yogurt directly into the warm Biscoff spread.
- Whisk by hand for about 60 seconds until the mixture becomes smooth, glossy, and silky.
- Pour the batter into a lined 6-inch springform pan, ramekins, or silicone molds.
- Smooth the top with the back of a spoon or spatula.
- Cover and refrigerate for at least 4 hours or overnight.
- Remove gently from the mold, top with crushed Biscoff cookies and melted cookie butter, then serve chilled.
Notes
- Use thick full-fat Greek yogurt for the best texture.
- Do not overwhisk the batter.
- Let the cheesecake sit at room temperature for 5 minutes before slicing.
- For cleaner slices, use a hot knife and wipe between cuts.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 6 slices
- Calories: 290 kcal
- Sugar: 16 g
- Sodium: 160 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 7 g