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–+ servings

2-Ingredient Greek Yoghurt Cheesecake

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Prep Time 5 minutes
chill time 8 hours
Course Dessert, Snack
Cuisine Japanese
Servings 1
Calories 279 kcal

Ingredients
  

  • 150 g fat-free Greek yoghurt
  • 1 tsp peanut butter
  • 1 tsp strawberry jam
  • 4 Petit Beurre biscuits or biscuits of choice

Instructions
 

  • Mix the peanut butter in the yoghurt until smooth, then top with a few small dollops of jam. Swirl with a spoon, but don't mix in completely so the jam sits mainly at the top.
  • Break up the biscuits in half, then arrange in the tub of yoghurt
  • Refrigerate overnight or for around 6-8 hours to allow the biscuits to absorb the moisture and become soft.
  • Top with another optional drizzle of peanut butter and dig in!

Notes

I used a 0% fat Greek yoghurt, but any type of thick yoghurt will work. You can use flavoured yoghurts if you prefer more sweetness. 
Peanut butter can be replaced with another nut butter, or omitted for a nut-free version.
I used a lower sugar strawberry jam. 
Any type of crunchy biscuits will work, so pick the one you like the taste of because that's the flavour that will shine through!

Nutrition

Calories: 279kcalCarbohydrates: 26gProtein: 18gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 206mgPotassium: 62mgSugar: 11g
Keyword 2-ingredient, biscuits, cookies, healthy dessert, healthy snack, no-bake, peanut butter
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