trying the viral 2 ingredient yogurt cheesecake 🎀

Ingredients

• 500 g Greek Yogurt (full‑fat, plain, unsweetened; strain if watery)
• 200 g Digestive Biscuits (crushed fine; can use a food processor or zip‑lock bag)

Instructions

1. Crush the biscuits

   Place the digestive biscuits in a food processor and pulse until fine crumbs form, or put them in a zip‑lock bag and roll with a rolling pin.

   Time: PT5M

2. Press the crust into the pan

   Transfer the biscuit crumbs to the bottom of the 8‑inch springform pan and press firmly with the back of a spoon or the flat side of a glass to create an even layer.

   Time: PT5M

3. Prepare the yogurt filling

   If the Greek yogurt is slightly runny, strain it through a cheesecloth for 10‑15 minutes. Then spoon the thick yogurt over the crust and smooth the surface with a spatula.

   Time: PT5M

4. Chill the cheesecake

   Cover the pan with plastic wrap and place it in the refrigerator for at least 17 hours, or overnight, until the yogurt is fully set and firm.

   Time: PT17H

   Temperature: 4°C

5. Unmold and serve

   Run a thin knife around the edge of the pan, release the springform, slice, and serve chilled. Optionally drizzle honey or fruit puree.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g