@milanarussianwife demonstrates how to make a simple, 2-ingredient no-bake Japanese cheesecake using Greek yogurt and Biscoff cookies. This quick dessert is assembled in minutes and chilled for a creamy, cookie-layered treat.
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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.
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