Prep
10m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Open the yogurt tub and spoon out about one quarter into a bowl. This gives room to mix properly without mess.
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For
6
M
I
500
g
Natural Greek yogurt, thick, not Greek-style
120
g
Full-fat cream cheese, softened
3-4
tbsp
Runny honey, to taste
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Per Serving
Calories
290kcal
Fat
13g
Carbs
26g
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Stir properly at the start, lumps of cream cheese will ruin the texture | Push biscuits in whole, breaking them speeds up sogginess | Chill uncovered for the first 30 minutes if it feels loose, then cover | Digestives or ginger nuts instead of Biscoff | Lemon zest instead of vanilla for a sharper cheesecake vibe | Swap honey for maple syrup or date syrup | Add a thin layer of melted Biscoff spread on top if you want full chaos | Keeps in the fridge for up to 3 days. Biscuits soften more over time, so best eaten day 1–2.
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L
Lesley L
a month ago
Made this. Used maple syrup instead of honey. Put it into two glasses. It was yummy.
Like
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Tyler
a month ago
Maple syrup twist sounds tasty, Lesley! 🍁 Thanks for sharing!
Like
Reply
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Prep
10m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Open the yogurt tub and spoon out about one quarter into a bowl. This gives room to mix properly without mess.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
6
M
I
500
g
Natural Greek yogurt, thick, not Greek-style
120
g
Full-fat cream cheese, softened
3-4
tbsp
Runny honey, to taste
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
290kcal
Fat
13g
Carbs
26g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Stir properly at the start, lumps of cream cheese will ruin the texture | Push biscuits in whole, breaking them speeds up sogginess | Chill uncovered for the first 30 minutes if it feels loose, then cover | Digestives or ginger nuts instead of Biscoff | Lemon zest instead of vanilla for a sharper cheesecake vibe | Swap honey for maple syrup or date syrup | Add a thin layer of melted Biscoff spread on top if you want full chaos | Keeps in the fridge for up to 3 days. Biscuits soften more over time, so best eaten day 1–2.
Only visible to you
Made it?
Cancel
L
Lesley L
a month ago
Made this. Used maple syrup instead of honey. Put it into two glasses. It was yummy.
Like
Reply
Cancel
Tyler
a month ago
Maple syrup twist sounds tasty, Lesley! 🍁 Thanks for sharing!
Like
Reply
Cancel
