$2 CHEESECAKE Hack🎂

Ingredients

• 2 cups Greek Yogurt (plain, full‑fat for creaminess)
• 10 pieces Biscoff Cookies (crushed finely; can use any speculoos cookie)
• 2 tablespoons Milk (whole milk helps finish soaking the cookies)
• 1 teaspoon Ube Extract (optional, adds purple color and sweet‑potato flavor)
• 1 teaspoon Matcha Powder (optional, gives a green hue and slight bitterness)
• 1 tablespoon Espresso Coffee (optional, strong brewed coffee, cooled)
• 1 teaspoon Cocoa Powder (for dusting; optional, adds bitterness)
• 1 tablespoon Granulated Sugar (optional, sweetens tiramisu version)

Instructions

1. Crush Biscoff Cookies

   Place the Biscoff cookies in a food processor and pulse until they become fine crumbs; alternatively, put them in a zip‑lock bag and crush with a rolling pin.

   Time: PT5M

2. Measure Greek Yogurt

   Spoon 2 cups of plain Greek yogurt into the mixing bowl.

   Time: PT3M

3. Combine Yogurt and Crushed Cookies

   Add the crushed Biscoff crumbs to the yogurt and stir until fully incorporated. The mixture will look thick and slightly grainy.

   Time: PT5M

4. Add Optional Flavorings

   For a single‑serve variation, stir in one of the following: ube extract, matcha powder, or cooled espresso coffee. For a tiramisu style, add the tablespoon of sugar and a dash of espresso.

   Time: PT5M

5. Portion Into Serving Glasses

   Divide the yogurt‑cookie mixture evenly among four small glasses or ramekins.

   Time: PT3M

6. Add Milk to Aid Soaking

   Drizzle 2 tablespoons of milk over each portion to help the Biscoff crumbs finish soaking.

   Time: PT2M

7. Chill

   Cover the glasses with plastic wrap and place them in the refrigerator for at least 2 hours (overnight is best).

   Time: PT2H

   Temperature: 4°C

8. Garnish and Serve

   Before serving, dust the top with cocoa powder (or extra ube powder, matcha, or coffee grounds depending on the flavor). Enjoy immediately.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

6 g

Carbohydrates

20 g

Fat

5 g

Fiber

1 g