17 hr 5 minDifficulty EasySnacks & dessertsMain ingredients 🥩Greek yogurtLotus biscuitsunsalted buttermilkpowdered gelatincondensed milkvanilla bean pastelemon juiceheavy creammango pureepistachio pasteBiscoff spreadcinnamon powderTags 🏷️no-bakehome cafedessert
Detailed recipeQuick recipeIngredients needed 🛒3 servingsCrust: 140g Lotus biscuits, 60g melted unsalted butterYogurt cheesecake: 280g Greek yogurt (after straining), (450g plain Greek yogurt, strained in the refrigerator for 12 hours), 25g cold milk, 4g powdered gelatin, 80g condensed milk, 2g vanilla bean paste, 10g lemon juice, 120g heavy cream, 20g mango puree, 20g pistachio paste, 20g Biscoff spread + 0.5g cinnamon powderRecipe 🍳Wrap 450g of plain Greek yogurt in a cotton cloth and drain the whey thoroughly in the refrigerator for about 12 hours to yield 280g.Finely crush 140g of Lotus Biscoff biscuits, mix with 60g of melted unsalted butter, press firmly into the bottom of a mold, and chill in the refrigerator for 20 minutes to set.Add 4g of powdered gelatin to 25g of cold milk, let it bloom for at least 10 minutes, then microwave for 15 seconds to dissolve completely.To the drained Greek yogurt, add 80g of condensed milk, 2g of vanilla bean paste, 10g of lemon juice, and the dissolved gelatin. Mix well, then fold in 120g of whipped heavy cream to create a smooth filling.Divide the filling into 3 equal portions. Mix one with mango puree, one with pistachio paste, and one with Biscoff spread and cinnamon powder to create three flavored fillings.Fill the three flavored fillings over the set biscuit base and chill in the refrigerator for about 4 hours to set before serving.Strain the Greek yogurt to remove whey. Mix crushed biscuits with melted butter, press into a mold, and chill to set.Combine the yogurt, condensed milk, lemon juice, dissolved gelatin, and whipped cream. Divide and mix with the three flavor pastes to create the batters.Pour into the mold and chill for at least 4 hours to set.Cooking tips 💡Thoroughly removing the whey from the yogurt is essential to achieve a dense, thick texture similar to cream cheese.If the Biscoff spread or paste is too stiff, microwave it for about 10 seconds to soften before using.Recommended for 🙋⭐Those who want to make a tangy cheesecake with fewer calories and without the heaviness of cream cheese.⭐Those who want to create a pretty, colorful home cafe dessert without an oven.