Go Back
–+ servings

Yogurt Biscuit Cups Recipe

Pocker Emily
Yogurt biscuit cups with soft layers beneath a crisp speculoos topping
Save
Four chilled cups of thick Greek yogurt and softened speculoos biscuits, finished with a little dry crumble. No baking or cream cheese required.
Estimated Recipe CostEstimated US$5.50 for the whole 4-cup batch
Prep Time 10 minutes
Chilling 8 hours
Total Time 8 hours 10 minutes
Servings: 4 small dessert cups
Course: Dessert
Cuisine: International
Calories: 210
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

Dessert cups
  • 500 g plain 2% Greek yogurt Thick strained yogurt, chilled
  • 100 g speculoos biscuits 80 g for layers; 20 g reserved for topping

Equipment

  • 1 Kitchen scale
  • 1 Mixing bowl and spoon
  • 1 Four 8-ounce dessert glasses With covers or lids

Instructions
 

  1. Weigh the yogurt and biscuits. Reserve 20 g of biscuits in a separate dry container for the topping. Break the remaining 80 g into small bite-size pieces; do not reduce all of them to dust.
  2. Stir the cold yogurt gently until uniform. Divide half the 80 g biscuit pieces among four clean 8-ounce glasses. Cover with half the yogurt, divided evenly. Repeat with the remaining pieces and yogurt so the biscuits are surrounded by yogurt, not left dry on top.
  3. Cover and refrigerate for at least 8 hours, preferably overnight, until the biscuit pieces yield easily to a spoon. The cups remain spoonable rather than becoming a firm cheesecake.
  4. Just before serving, crumble the reserved 20 g biscuits over the four cups. Keep covered cups refrigerated and follow the yogurt's earlier opening/use-by guidance. For best texture, enjoy within 2 days of assembly.

Nutrition

Calories: 210kcalCarbohydrates: 22gProtein: 14gFat: 7g

Video

Notes

Estimates: Approximately per one-quarter of all ingredients, including topping. Calculation uses FAGE Total 2% (120 kcal, 17 g protein, 5 g carbohydrate and 3.5 g fat per 170 g) and Biscoff Original (150 kcal, 23 g carbohydrate, 2 g protein and 6 g fat per 31 g). The batch is about 837 kcal before rounding. Cost basis: 500 g yogurt at $7.69/907 g is about $4.24, plus 100 g cookies at $3.12/250 g is about $1.25; about $5.49 rounded to $5.50. Brands, local prices and portions vary. Contains milk and wheat; read packages for other allergens.
Video: Jolene of Yummy Inspirations; YouTube original publication date 2026-02-01. The video demonstrates cookies softened inside a tub of yogurt. This recipe gives fixed weights, four separate cups, 2% Greek yogurt, and a reserved dry crumble; it is a spoonable dessert, not a sliceable cheesecake.

Tried this recipe?

Let us know how it turned out!