Biscoff Cheesecake Cups with Yogurt
These no bake Biscoff cheesecake cups with yogurt are made with 4 ingredients, no cream cheese, no cottage cheese and no additives. Ready in 5 minutes, high in protein, this recipe is dairy free and vegan!
Servings: 2
Calories: 183kcal
Equipment
Ingredients
Crumbs
- ½ cup Biscoff cookie crumbs 7 cookies
Cheesecake filling
- ¾ cup yogurt
- ¼ cup milk* I used canned coconut cream because my yogurt was thin
- 1 tablespoon maple syrup
- 1 tablespoon almond butter any nut butter
- ½ teaspoon cinnamon
- ½ teaspoon vanilla
Topping
- 2 tablespoon almond butter
- ½ teaspoon cinnamon
Instructions
- Crush the cookies in a blender or food processor. Spoon ½ the crumbs into a jar.½ cup Biscoff cookie crumbs
- Mix filling. Blend ingredients into a creamy mixture. Spoon the mixture onto the crumbs.¾ cup yogurt, 1 tbsp maple syrup, 1 tbsp almond butter, ½ tsp cinnamon, ½ tsp vanilla
- Top with remaining crumbs.
- Stir topping ingredients in a bowl. Microwave for 10 seconds to melt. Drizzle that on top of crumbs. Sprinkle with a few crumbs and insert half a cookie.2 tbsp almond butter, ½ tsp cinnamon
Notes
*I used canned full-fat coconut cream (solid part) because my dairy free coconut yogurt was thin and I wanted a thick cream.
Refrigerate Immediately. Best Enjoyed Within 2 Days. Avoid Freezing.
Nutrition
Calories: 183kcal | Carbohydrates: 18g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 83mg | Potassium: 382mg | Fiber: 2g | Sugar: 14g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 268mg | Iron: 1mg
