Inspired by the viral Japanese yogurt cheesecake, this single-serve dessert is creamy, tangy, and topped with a sweet fruit compote.
Video
Equipment
- 4 small dessert cups
Ingredients
Crust
- 6 Biscoff cookies (or other similar cookies)
- 2 tbsp butter (melted)
Yogurt Jelly
- 2 tbsp water
- 1 1/2 tsp gelatin
- 1/2 cup milk
- 1 cup Greek yogurt
- 3 tbsp sugar
- 1 tsp lemon juice
Blueberry Sauce
- 1 cup blueberries (fresh or frozen)
- 1 tbsp sugar
- 1 tbsp water
Instructions
- Place Biscoff cookies in a plastic storage bag and crush them (or you can use a food processor). In a bowl, mix the crushed cookies and melted butter. Divide the crust mixture into 4 dessert cups and press down. Refrigerate while preparing the yogurt jelly mixture.
- In a small bowl, soak the gelatin in water for a couple of minutes. Heat the milk in a small pot until just before it boils and add the gelatin mixture and sugar. Mix until the gelatin and sugar dissolve.
- In a medium bowl, mix the Greek yogurt, the milk mixture, and lemon juice. Divide the mixture in the cups with the crust on the bottom. Refrigerate for 3 to 4 hours.
- Mix the blueberries, sugar, and water in a small pot and heat over medium heat. Cook for 4 to 5 minutes, until the blueberries break down and the sauce is slightly thickened. Let cool completely and refrigerate.
- Pour the blueberry sauce over the yogurt jelly right before serving.