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A fun twist on cheesecake that combines blueberry yoghurt with the crunch of Biscoff biscuits and a melted Biscoff spread shell. The author loves soggy foods, and this recipe embraces that texture by pressing biscuits into yoghurt and letting them soak overnight. The result is a creamy, indulgent dessert with a hint of crunch from the shell. Make it your own by experimenting with different yoghurt flavors or biscuit types!
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Press the Biscoff biscuits into the blueberry yoghurt.
Melt the Biscoff spread and drizzle it over the top to form a shell.
Refrigerate overnight to allow the biscuits to soak and the shell to set.
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Experiment with different yoghurt flavors or biscuit types to customize the dessert.
Ensure the Biscoff spread is fully melted for an even drizzle and smooth shell.
Can I use a different type of yoghurt?
Yes, you can use any flavor of yoghurt to suit your taste.
Do I need to refrigerate it overnight?
Refrigerating overnight allows the biscuits to soak and the shell to set properly, enhancing the texture.
Can I substitute Biscoff biscuits?
Yes, you can use any type of biscuit, but the flavor profile will change.
How do I melt the Biscoff spread?
You can melt the Biscoff spread in the microwave or over a stovetop on low heat.
Can I make this ahead of time?
Yes, this dessert is perfect for making ahead as it needs to be refrigerated overnight.
Hi, I’m Juliana! I’m a food-loving registered nutritionist passionate about making wellness simple, sustainable, and enjoyable. I’ve built this space to share nutrition advice and healthy, delicious recipes to help people feel their best, inside and out, and to encourage fun, balanced living.
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