Greek Yogurt Biscoff Cheesecake Cups

Biscoff cookie butter meets tangy Greek yogurt in these no-bake cheesecake cups. Swirls of the spiced Belgian spread fold into a creamy base, topped with crushed cookies and bright berries.

Serves 4 · 10 min prep

Estimate for one serving

• 245 cal
• 18g protein
• 22g carbs
• 9g fat

Every recipe here is free to read.

Ingredients

• 2 cups plain nonfat Greek yogurt
• 4 oz light cream cheese, softened
• 3 tbsp Biscoff cookie butter
• 2 tbsp powdered peanut butter or additional Greek yogurt
• 1 tsp vanilla extract
• 6 cookies Biscoff cookies, crushed
• 1/2 cup fresh berries
• 1 tbsp honey

Instructions

1. 1Place the softened cream cheese in a medium mixing bowl and beat with a hand mixer or sturdy whisk until completely smooth and free of lumps.
2. 2Add the Greek yogurt, Biscoff cookie butter, powdered peanut butter, and vanilla extract to the bowl.
3. 3Beat on medium speed until the mixture is thick, creamy, and evenly speckled with cookie butter swirls, scraping the sides as needed.
4. 4Taste and drizzle in honey if a touch more sweetness is desired, then mix once more.
5. 5Spoon a thin layer of crushed Biscoff cookies into the bottom of four small jars or cups to form a crust base.
6. 6Divide the cheesecake mixture evenly among the cups, smoothing the tops with the back of a spoon.
7. 7Cover and refrigerate for at least 30 minutes or overnight so the flavors meld and the texture firms like cheesecake.
8. 8Just before serving, top each cup with a few fresh berries and a light sprinkle of remaining cookie crumbs.
9. 9Serve chilled straight from the fridge for a grab-and-go high-protein breakfast that tastes like dessert.
10. 10Store leftovers covered in the refrigerator up to four days for easy meal-prep mornings.