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Greek Yogurt Biscoff Cheesecake (High Protein, No Bake) - Creamy, Crunchy, and Easy

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Prep Time 15 minutes
Total Time 15 minutes
Servings 12 servings

Ingredients
  

  • For the crust: 200 g Biscoff cookies (about 20–22 cookies), crushed into fine crumbs
  • 60 g unsalted butter, melted
  • 1 tablespoon brown sugar (optional, for extra sweetness)
  • Pinch of salt
  • For the filling: 450 g plain Greek yogurt (2% or 5%), strained if very runny
  • 300 g reduced-fat cream cheese, softened
  • 120 g Biscoff spread (cookie butter), room temperature
  • 60–80 g powdered sugar, to taste
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 1 envelope (7 g) powdered gelatin + 3 tablespoons cold water or 250 ml heavy cream, whipped to soft peaks (choose one to set)
  • Pinch of salt
  • For topping (optional): 2–3 tablespoons warmed Biscoff spread for drizzling
  • Crushed Biscoff cookies
  • Greek yogurt dollops or light whipped topping

Instructions
 

  • Prep the pan: Line a 9-inch (23 cm) springform pan with parchment on the base. Lightly grease the sides.
  • Make the crust: Stir Biscoff crumbs with melted butter, sugar, and salt until it looks like wet sand. Press firmly into the pan, going slightly up the sides. Chill 15–20 minutes.
  • Bloom the gelatin (if using): Sprinkle gelatin over cold water and let sit 5 minutes. Microwave 10–15 seconds to dissolve, then cool slightly. If using whipped cream instead, skip this step and whip the cream to soft peaks.
  • Beat the base: In a large bowl, beat cream cheese until smooth. Add Greek yogurt, Biscoff spread, powdered sugar, vanilla, lemon juice, and salt. Mix until silky with no lumps.
  • Set the filling: Gelatin method: With mixer on low, stream in the dissolved gelatin. Mix just to combine.
  • Whipped cream method: Gently fold whipped cream into the filling with a spatula until uniform.
  • Fill and chill: Pour filling over the crust and smooth the top. Tap the pan to release air bubbles. Chill at least 6 hours, preferably overnight, until firm.
  • Finish: Warm Biscoff spread until pourable and drizzle over the top. Add crushed cookies for texture. Slice with a hot knife for clean edges.