This no-bake Japanese cheesecake combines just Greek yogurt and Biscoff cookies into a creamy, cookie-layered dessert assembled in minutes and chilled until set. The minimal ingredient list and hands-off chilling time make it ideal for quick entertaining or last-minute treats.
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Break the Biscoff cookies in half or into smaller pieces.
Press the cookie pieces vertically into the Greek yogurt, arranging them around the edges and in the center of the container.
Place the container in the refrigerator and chill for 2 hours.
After chilling, serve directly from the container.
Cover and refrigerate for up to 3 days. Best served chilled directly from the fridge; do not freeze.
Greek yogurt provides the thick, creamy texture essential to this recipe. Regular yogurt is too thin and won't set properly when chilled.
Chill for at least 2–4 hours, or overnight, until the layers are firm and the flavors meld.
Digestive biscuits, graham crackers, or lotus cookies work as alternatives; crush them to the same consistency.
Assemble and chill up to 24 hours ahead; store covered in the refrigerator to prevent it from absorbing odors.
No, Greek yogurt is a dairy product. Use coconut or cashew-based yogurt alternatives for a dairy-free version.
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