Classic-Swap Biscoff Yogurt Cheesecake Cups

Serves 6 · 20 min prep

Ingredients

• 12 cookies Biscoff cookies
• 3 tbsp unsalted butter, melted
• 2 cups plain Greek yogurt, full-fat
• 8 oz light cream cheese, softened
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 1/4 cup Biscoff cookie butter, slightly warmed
• 1 pinch pinch of fine salt

Instructions

1. 1Crush the Biscoff cookies in a zip-top bag with a rolling pin until you have fine crumbs with a few small bits for texture.
2. 2Stir the melted butter into the crumbs until the mixture looks like damp sand and holds together when pinched.
3. 3Divide the crumb mixture among six small jars or muffin liners and press firmly into an even base with the back of a spoon.
4. 4In a mixing bowl, beat the softened cream cheese until completely smooth and free of lumps, about 1 minute.
5. 5Add the Greek yogurt, powdered sugar, vanilla, lemon juice, and salt; whip on medium speed until the filling is thick, glossy, and no streaks remain.
6. 6Spoon the cheesecake filling over each cookie base and smooth the tops with an offset spatula or the back of a spoon.
7. 7Warm the cookie butter just until pourable, then drizzle it over each cup and swirl lightly with a toothpick for a marbled finish.
8. 8Chill the cups uncovered for at least 2 hours, or until the filling is set and cold throughout.
9. 9Just before serving, add an extra tiny cookie crumb sprinkle on top if desired and serve straight from the fridge.
10. 10Store leftovers covered in the refrigerator up to 4 days for easy grab-and-go dessert prep.