Tiramisu Yogurt Cheesecake
The viral Japanese yogurt cheesecake with a tiramisu twist!!
PREP TIME
10 minutes
COOK TIME
—
INGREDIENTS
4
Serves: 4
Ingredients
- 16 oz16 oz16 oz Unsweetened Plain Dairy-Free Collagen Yogurt - Culina, You can also use their plain and simple yogurt
- 0.25 cup0.25 cup0.25 cup Cold Brew Coffee
- 6 whole6 whole6 whole Biscoff Classic Cookies - Lotus Biscoff, I use the Sweet Lorens Cinnamon Sugar Breakfast cookies to keep it gluten free!!
- 2 Tbsp2 Tbsp2 Tbsp Cocoa Powder
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add the yogurt to a small bowl or container, reserving some for topping.
- Add the coffee to a Pyrex dish and dip one of the cookies in, soaking both sides. Immediately press the cookie into the yogurt, upright and lengthwise. Repeat for all of the cookies. Spread more yogurt on top to cover the cookies.
- Dust with sifted cocoa powder and allow to set in the fridge for 2-3 hours.
- Enjoy with a spoon!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Dairy Free Desserts Egg Free Nightshade Free Nut Free Other Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 416 |
| Fat: | 21 g |
| Carbohydrates: | 43 g |
| Protein: | 14 g |
| Cholesterol: | 0 g |
| Sodium: | 209 mg |
| Fiber: | 7 g |
| Sugars: | 18 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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