Japanese yogurt cheesecake hack 🍰

Ingredients

• 1 ½ cups Biscoff Cookies (finely crushed; can use a food processor or place in a zip‑bag and crush with a rolling pin)
• ¼ cup Unsalted Butter (melted; helps bind the crust)
• 8 oz Cream Cheese (softened to room temperature)
• 1 cup Greek Yogurt (full‑fat for creaminess; plain, unsweetened)
• ¼ cup Granulated Sugar (adjust to taste; can use honey or maple syrup as alternative sweetener)
• 1 tsp Vanilla Extract (pure vanilla for flavor)
• 1 tbsp Lemon Juice (freshly squeezed; brightens the flavor)

Instructions

1. Prepare the Biscoff Crust

   Place the Biscoff cookies in a food processor and pulse until they become fine crumbs. Transfer to a mixing bowl, add the melted butter, and stir until the mixture resembles wet sand.

   Time: PT5M

2. Form the Crust

   Press the crumb‑butter mixture evenly into the bottom of the 9‑inch springform pan, using the back of a spoon or the bottom of a glass to compact it firmly.

   Time: PT3M

3. Blend the Cheesecake Filling

   In a clean mixing bowl, beat the softened cream cheese until smooth. Add Greek yogurt, sugar, vanilla extract, and lemon juice; continue beating until the mixture is creamy and free of lumps.

   Time: PT7M

4. Assemble the Cheesecake

   Pour the creamy filling over the chilled crust, spreading it with a spatula to create an even layer.

   Time: PT2M

5. Chill to Set

   Cover the pan loosely with plastic wrap and refrigerate for at least 2 hours, or until the cheesecake is firm to the touch.

   Time: PT120M

   Temperature: 4°C

6. Serve

   Run a thin knife around the edge of the pan before releasing the springform. Slice with a clean, wet knife for neat portions. Garnish with extra Biscoff crumbs or fresh berries if desired.

   Time: PT3M

Nutrition Facts

Calories

260

Protein

5 g

Carbohydrates

28 g

Fat

15 g

Fiber

1 g