Name: No-Bake Biscoff Cheesecake Trifles
Yield: 5
Cuisine: Dessert
Ingredients: 15 Biscoff cookies; 8 oz (300g) cream cheese; 1 cup (250g) plain Greek yogurt; 1 teaspoon pure vanilla extract; 1/2 cup granulated sugar; 5-6 strawberries, sliced

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Got 15 mins? Make these creamy, delicious cheesecake trifles without heating up the kitchen!

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My irresistible no-bake Biscoff cheesecake trifles are the perfect dessert for summer. It’s a creamy no-bake cheesecake filling with strawberries and Biscoff cookie crumbs. The texture of the cheesecake is soft and almost like a mousse. You won’t have to cook, and you can double, triple, or quadruple the recipe to feed a large crowd. The individual trifles come together in just 15 minutes, and I can’t tell you how delicious they are. So, you’re just going to have to make them!

Why you’ll make a double batch every time

Light, tangy cheesecake filling
Warm crunchy cinnamon cookie crumbs
Fresh sweet strawberries
A quick and incredibly delicious cheesecake dessert that you can double and make ahead!

Easy ingredients

Biscoff cookies
Cream cheese –room temperature to help with mixing
Plain Greek yogurt –avoid flavored yogurt
Pure vanilla extract –your favorite vanilla for the best flavor
Granulated sugar
Strawberries –or your favorite berries

Biscoff cookie substitutes

I just love the sweet and spicy flavor of Biscoff cookies, and no, I don’t get paid to say that. Haha! However, if your supermarket is sold out or you want to change things up, there are plenty of cookie substitutes. Any brand of speculoos cookies would be the closest to Biscoff, but ginger snaps, gingerbread, or peanut butter cookies would be delicious too. Try your favorites, and let me know how you like them!

How to make No-bake Biscoff cheesecake trifles

Place the cookies in a food processor with the blade attachment and pulse until crushed.
Place a heaping tablespoon of the Biscoff crumbs in the bottom of each trifle bowl.
Make the cheesecake filling: beat the cream cheese, sugar, and vanilla extract together until smooth, and then add the yogurt and beat it until smooth.
Divide the cream evenly between the cups.
Then, arrange strawberries over half of the cheesecake filling and top the other side with the remaining Biscoff cookie crumbs.
Chill for 1-2 hours or overnight and serve!

Layers of Biscoff cookies, cheesecake filling, and strawberries.Lemon

Serving

I like to make and serve these in the summer since I don’t have to cook anything, and they’re so refreshing. You could add a little lemon zest to enhance the fresh cheesecake flavor. Plus, you’ll want to make a double batch because they’re so delicious and will keep in the refrigerator for up 48 hours. Whether you make it for a cookout with friends or just for your family, everyone will love it! Kali Orexi!

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