2-Ingredient Japanese Cheesecake
Ingredients
- 1 cup 225–250 gm thick Greek yogurt
- 4 –6 Biscoff or Speculoos cookies
Instructions
- Add thick Greek yogurt to a small container.
- Smooth the yogurt with a spoon.
- Gently press the cookies into the yogurt, either whole or halved.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Once chilled, top with crushed cookies if desired.
- Serve cold and enjoy.
Notes
Use thick Greek yogurt for the best texture. The longer the cheesecake chills, the softer the cookies become.