Biscoff No-Bake Yogurt Cheesecake by Tyler Butt Nutrition Home Cooking

Ingredients

• 1/2 cup (approx. 120g) Cream cheese, softened
• 1 (150-200g) container Thick Greek yogurt
• 3/4 package (approx. 150g) Biscoff biscuits, crushed
• 1 tsp Vanilla extract
• 1-2 tbsp Honey, or to taste

Instructions

1. In a small mixing bowl, combine the softened cream cheese, thick Greek yogurt, vanilla extract, and honey. Stir well with a spoon until the mixture is smooth and evenly combined.
2. Take your serving container or pot and spoon a layer of the cream cheese-yogurt mixture into the bottom.
3. Spread a generous layer of crushed Biscoff biscuits over the yogurt mixture, ensuring an even coating.
4. Continue layering the yogurt mixture and crushed Biscoff biscuits until your container is full, ending with a final layer of crushed biscuits on top.
5. Place the covered container in the refrigerator to chill for at least 3-4 hours, or ideally overnight, to allow the flavors to meld and the mixture to set.