Biscoff Yogurt Cheesecake?!

Ingredients

• 200 g Biscoff Biscuits (crushed fine; can be processed in a food processor or placed in a zip‑top bag and rolled)
• 80 g Unsalted Butter (melted; use a microwave‑safe bowl or melt gently on the stovetop)
• 400 g Plain Greek Yogurt (full‑fat for best creaminess; strain if too watery)
• 2 tbsp Honey (natural sweetener; can be adjusted to taste)
• 1 tsp Vanilla Extract (optional; adds subtle aroma)
• 2 tbsp Nutella (Hazelnut Spread) (optional; for a chocolate‑hazelnut version; swirl into the yogurt mixture)

Instructions

1. Crush the Biscoff biscuits

   Place the Biscoff biscuits in a food processor and pulse until they become fine crumbs. If you don’t have a processor, put the biscuits in a zip‑top bag and crush with a rolling pin.

   Time: PT5M

2. Melt the butter

   Microwave the butter in a small microwave‑safe bowl for 30‑40 seconds, or melt it in a saucepan over low heat, stirring until fully liquid.

   Time: PT2M

3. Combine crust ingredients

   Transfer the biscuit crumbs to a mixing bowl, pour the melted butter over them, and stir until the mixture is evenly coated and holds together when pressed.

   Time: PT3M

4. Press the crust into the pan

   Evenly spread the crumb‑butter mixture into the bottom of the springform pan, pressing firmly with the back of a spoon or the bottom of a glass to create a compact layer.

   Time: PT3M

5. Chill the crust

   Place the pan in the refrigerator for at least 15 minutes to set the crust.

   Time: PT15M

6. Prepare the yogurt filling

   In a clean mixing bowl, combine the Greek yogurt, honey, vanilla extract, and Nutella (if using). Whisk until the mixture is smooth and glossy.

   Time: PT5M

7. Assemble the cheesecake

   Remove the crust from the fridge. Pour the yogurt filling over the crust, spreading it evenly with a spatula. Tap the pan lightly on the counter to release any air bubbles.

   Time: PT5M

8. Refrigerate to set

   Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until the cheesecake is firm to the touch.

   Time: PT8H

9. Serve

   Run a thin knife around the edge of the pan, release the springform, slice with a clean, wet knife, and serve chilled. Garnish with extra Biscoff crumbs or a drizzle of honey if desired.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

6 g

Carbohydrates

20 g

Fat

5 g

Fiber

1 g