Biscoff No Bake Cheesecake (Japanese Style, Made with Skyr)
A creamy Biscoff no bake cheesecake inspired by the light texture of Japanese style cheesecake. Made with skyr instead of Greek yogurt for a thicker, more cheesecake-like result.
Servings: 4
Instructions
- Spoon the skyr into a bowl, jar, or small container and smooth the surface.
- Break the Biscoff cookies into pieces. You can keep them chunky or crush some into crumbs.
- Press the cookies gently into the skyr, pushing some pieces slightly below the surface.
- Refrigerate for at least 30 minutes before serving.
Notes
This cheesecake is meant to be creamy and spoonable, not firm or sliceable.
Skyr gives a thicker texture than Greek yogurt and works especially well here.
For a richer version, drizzle a small amount of Biscoff spread on top before serving.
Best served chilled.
Skyr gives a thicker texture than Greek yogurt and works especially well here.
For a richer version, drizzle a small amount of Biscoff spread on top before serving.
Best served chilled.
Nutrition
Calories: 113kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 133mg | Potassium: 160mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 87IU | Vitamin C: 0.4mg | Calcium: 117mg | Iron: 1mg
