1
Step 1
2 minLine a small baking dish with parchment paper.
Cooking for6
This viral Japanese cheesecake cake is a delightful two-ingredient wonder. Combining the richness of Greek yogurt with the sweet, crumbly texture of Biscoff cookies, this dessert is both quick to prepare and deliciously satisfying. Perfect for a simple yet indulgent treat.
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Easy | Cook Time 15 min | Servings 6 | Serving Size 1 slice | Est. Calories 631 per serving |
Carbs 94.7g (34%) | Protein 4.9g (10%) | Fats 26.7g (34%) | Daily Diet 2000 cal (32%) | |
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Greek yogurt
1 package
Siggis recommended
Biscoff cookies
1 package
Greek yogurt
1 package
Siggis recommended
Biscoff cookies
1 package
Line a small baking dish with parchment paper.
Layer the bottom of the dish with Biscoff cookies, covering the entire base.
Spread a layer of Greek yogurt over the cookies, smoothing it evenly.
Repeat the layers, finishing with a layer of Greek yogurt on top.
Cover the dish and refrigerate overnight.
