Yoghurt Dessert with Biscuits

A creamy dessert that has taken the internet by storm, especially on Instagram, TikTok and Facebook. It’s often referred to as a “Japanese yoghurt cheesecake”, as the trend is said to have originated in Japan. This quick and easy dessert requires just two ingredients: yoghurt and biscuits (Lotus Biscoff), although you can just as well use buttery digestives, ginger nuts or other spiced biscuits – even chocolate chip cookies. The idea is simple: it should be creamy, effortless to make and absolutely delicious.

Instead of yoghurt, you can use skyr, which is particularly popular at the moment, and the biscuits can be swapped as you please. The higher the fat content of the yoghurt, the tastier, creamier and less tangy the dessert will be – and that’s exactly what we’re after. It’s generally not overly sweet, but you can make it with fruit yoghurt or sweeten it with honey, maple syrup, or simply add more biscuits. Once dipped into the yoghurt mixture, the biscuits quickly soften, while the yoghurt itself thickens and sets. You can customise the dessert to taste by adding fruit in any form, nut butters or spreads, coffee (as I do), desiccated coconut, chocolate, jam or preserves, matcha, cereal, citrus juice and zest… whatever takes your fancy.

So in reality… it’s not really a cheesecake. As you can see, it doesn’t resemble a baked cheesecake. I often make no-bake cheesecakes using yoghurt, and this can easily serve as a quicker alternative. A definite plus is how fast and fuss-free it is – although the recipe recommends chilling it in the fridge until the next day, it’s perfectly good after just a few hours, and it takes hardly any effort at all. What do you think – will you give it a try? Below you’ll find the basic version, as well as coffee and pistachio variations.

Serves: 2.

Ingredients for Yoghurt Dessert with Biscuits:

• 500 g full-fat Greek yoghurt (not light)
• 10 Lotus Biscoff biscuits, or more

Spoon the Greek yoghurt into dessert glasses (or leave it in its original tub). Insert the biscuits into the yoghurt so that they are fully covered with yoghurt. Cover and refrigerate for 12 hours.

Coffee Version:

Mix the Greek yoghurt with a shot of espresso and spoon into dessert glasses. Press the biscuits into the yoghurt so that they are fully covered. Cover and refrigerate for 12 hours. Before serving, dust with cocoa powder and serve with fresh raspberries.

Pistachio Version:

Mix the Greek yoghurt with 100-150 g of pistachio cream (alternatively, use a smaller amount of pistachio paste with icing sugar to taste). Press cocoa biscuits into the yoghurt so that they are fully covered. Cover and refrigerate for 12 hours. Before serving, drizzle with slightly warmed pistachio cream and sprinkle with chopped pistachios.

Enjoy!