Eightyrecipes
Yogurt Cheesecake
Thick yogurt and caramel biscuits left overnight in the fridge, where they soften into a spoonable no bake cheesecake.
Ingredients
- 450 g thick yogurt 16 oz, Greek or thick natural yogurt works best
- 10 Lotus Biscoff biscuits 10 to 12, or similar caramel biscuits
Instructions
- Spoon the yogurt into a container, or leave it in its original tub if there is enough space, and level the surface.
- Insert the Biscoff biscuits vertically into the yogurt, spacing them evenly throughout.
- Gently press the biscuits down so they are mostly submerged but still evenly distributed.
- Place the lid on the container, or cover it tightly with cling film.
- Refrigerate overnight for at least 8 hours, and up to 12.
- By morning the biscuits will have softened and absorbed moisture, creating a soft, cake-like texture.
- Scoop to serve, straight from the fridge.
Notes
Nutrition values are an estimate. Use the thickest yogurt you can find, and strain a loose one through a muslin lined sieve for a couple of hours first. Chill for at least 8 hours so the biscuits soften all the way through. Do not freeze it, as yogurt splits on thawing.
Nutrition
Nutrition is an estimate, calculated automatically.
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