Description
A light and creamy no-bake Japanese yogurt cheesecake made with Greek yogurt and cream cheese, topped with crisp speculoos cookies for a perfect textural contrast.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup plain full-fat Greek yogurt
- 1/2 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 6 to 8 mini speculoos cookies
Instructions
- In a large bowl, beat softened cream cheese until smooth.
- Add Greek yogurt, lemon juice, vanilla, and powdered sugar. Beat until creamy and combined.
- In a separate bowl, whip heavy cream to soft peaks.
- Gently fold whipped cream into the cream cheese mixture until fully incorporated and fluffy.
- Spoon mixture into small serving cups or ramekins and smooth the tops.
- Chill for at least 4 hours, or overnight, until set.
- Before serving, press mini speculoos cookies partially into the top of each cheesecake.
Notes
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cheesecake cup
- Calories: 280
- Sugar: 10g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 60mg
Keywords: Japanese Yogurt Cheesecake