- Recipe
- Baking
Biscoff Yogurt Cheesecake Cups
Thick yogurt, coffee, cookie butter and a handful of biscuit crumbs make an easy overnight dessert.
Samla2 min read
Five minutes now, dessert later
The original yogurt-and-biscuit trick is easy, but it can taste a little flat. Coffee fixes that. So does a pinch of salt. Layer everything in glasses, put them in the fridge and forget about them until after dinner. Keep two biscuits aside for the top so there is still some crunch.
Yogurt tiramisu was one of the treats picked up in Canadian Grocer's look at 2026 TikTok food.
Ingredients
- thick Greek yogurt
- cream cheese
- maple syrup
- vanilla extract
- spiced caramel biscuits
- strong coffee, cooled
- smooth cookie butter
- fine salt
Method
- Whisk the yogurt, cream cheese, maple syrup, vanilla and salt until smooth.
- Crush six biscuits into coarse crumbs and divide half between four glasses.
- Spoon in half the yogurt mixture. Drizzle each glass with a little coffee, keeping it away from the biscuit layer where possible.
- Warm the cookie butter briefly until pourable. Add a thin layer, then repeat with yogurt and crumbs.
- Refrigerate for at least 4 hours. Add the final two biscuits just before serving.
Save some crumbs for the end
Do not soak every crumb. The appeal is the difference between cold cream, soft coffee-darkened biscuit and a final crisp topping. If your yogurt is loose, drain it in a lined sieve first.
Too sweet for you?
Skip the maple syrup and add another pinch of salt. You can also replace half the cookie butter with tahini for a nuttier, more grown-up finish.
