Description
A rich, velvety blend of cottage cheese and Greek yogurt meets the iconic flavor of Biscoff in this no-bake cheesecake twist. With double the servings and a few bold upgrades, these cups are layered heaven—sweet, spiced, and impossibly smooth.
Ingredients
Filling
3 cups cottage cheese (2% Good Culture recommended)
1 cup plain Greek yogurt (Greek Gods for extra creaminess)
4 tbsp maple syrup
1/2 cup Biscoff cookie butter
1 tbsp vanilla bean paste
Optional: pinch of cinnamon for warmth
Crust
4 cups crushed Biscoff cookies
1/4 cup melted butter (salted for contrast)
Topping
2/3 cup melted Biscoff cookie butter
Optional: crushed cookies, white chocolate curls, or flaked sea salt
Instructions
Mix crushed Biscoff cookies with melted butter. Press into the bottom of cups or jars to form the crust. Chill 10 minutes.
In a blender or food processor, blend cottage cheese, Greek yogurt, maple syrup, cookie butter, vanilla, and cinnamon until ultra-smooth.
Spoon or pipe the filling over the crust layer. Smooth tops.
Drizzle melted Biscoff butter on top. Chill for at least 2 hours.
Garnish with crushed cookies, white chocolate curls, or a tiny pinch of sea salt for contrast.
- Prep Time: 20 mins
- Category: Dessert
Nutrition
- Calories: 270
- Sugar: 12g
- Fat: 16g
- Carbohydrates: 21g
- Protein: 8g