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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This trendy Japanese cheesecake is a no-bake treat that combines the tangy creaminess of Greek yogurt and cream cheese with the rich caramel flavor of Biscoff biscuits and spread. Layered in a jar, it’s chilled to perfection, creating a silky and indulgent dessert with a delightful crunch from the crushed biscuits. Perfect for a quick and easy dessert that looks stunning in individual servings.
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Mix Greek yogurt with cream cheese until smooth.
Add crushed Biscoff biscuits and a teaspoon of Biscoff spread at the bottom of a jar.
Put the yogurt mixture on top of the biscuit layer.
Chill the jar in the refrigerator for 1 hour.
Finish with more crushed Biscoff biscuits and a drizzle of Biscoff spread.
Refrigerate for at least 2 hours before serving.
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For a smoother texture, ensure the cream cheese is at room temperature before mixing.
You can substitute Biscoff biscuits and spread with any caramel-flavored biscuits and spread.
Serve in clear jars or glasses to showcase the beautiful layers.
Can I use regular yogurt instead of Greek yogurt?
Yes, but Greek yogurt provides a thicker and creamier texture that works best for this recipe.
How long can I store this dessert?
You can store it in the refrigerator for up to 2 days, but it’s best enjoyed fresh.
Can I make this in a large dish instead of individual jars?
Yes, you can layer the ingredients in a large dish and scoop out servings.
What can I use if I don’t have Biscoff biscuits?
You can use graham crackers, digestive biscuits, or any caramel-flavored cookies as a substitute.
Do I need to bake this cheesecake?
No, this is a no-bake recipe that only requires chilling in the refrigerator.
