Desserts
No-bake yogurt, biscuit and strawberry cups
Thick Greek yogurt and biscuits soften together overnight, then get a fresh strawberry topping. A three-ingredient spoon dessert inspired by viral yogurt cups.
- Total time
- 8 hr 15 min
- Preparation
- 15 min
- Rest / waiting
- 8 hr
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- International
Ingredients
Quantities adjust to your servings. Times, temperatures and “to taste” stay the same.
Check off the ingredients you already have above.
Method
Follow the recipe one step at a time.
Prepare the glasses
Set out 4 clean glasses of about 250 ml and a spoon. Keep 600 g Greek yogurt chilled until assembling.
Break the biscuits
Divide 120 g biscuits into 4 portions of 30 g. Break into 2–3 cm pieces without crushing to powder.
Make the first layer
Spoon 75 g yogurt into each glass and gently smooth. This uses half the yogurt.
Add the first biscuits
Distribute 15 g broken biscuit over the yogurt in each glass. Press lightly to make contact with the yogurt.
Finish the layers
Add the remaining 75 g yogurt per glass. Tuck in the other 15 g biscuit from each portion and push the pieces under the yogurt until fully covered.
Cover and chill
Cover all 4 glasses without pressing the surface down. Refrigerate at 4 °C or below for 8 hours to hydrate and soften the biscuits.
Prepare strawberries
Just before serving, wash and dry 200 g strawberries, remove hulls and cut into pieces. Do not add wet fruit to the glasses.
Top and serve
Uncover and add 50 g strawberries to each glass. Serve cold with a spoon, showing the softened yogurt and biscuit layers.
The step photos are illustrative.
Notes
Use thick plain full-fat Greek yogurt, not drinking yogurt. Biscuits provide the sweetness; the result retains yogurt's tang and is not intended to be unmoulded. Contains milk and wheat; check biscuits for egg or other allergens. Keep covered at 4 °C or below for up to 2 days and add strawberries at serving time. Total time includes 8 hours of refrigeration.
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Nutrition facts
1 of the 4 cups
- Protein
- 15.7 g
- Carbohydrates
- 30.5 g
- Fat
- 13.3 g
- Saturated fat
- 6.9 g
- Fiber
- 1.2 g
- Sodium
- 158.3 mg
Recipe-based estimate; brands, actual portions and cooking losses affect the values. Not a laboratory analysis.
Reference source: USDA FoodData Central SR Legacy + manufacturer reference labels
For general information only; it does not replace advice from a qualified health or nutrition professional.
Frequently asked questions
Is this Japanese cheesecake?
No. It is a yogurt and biscuit dessert inspired by a social trend, not baked Japanese cheesecake or a cake containing cheese.
Can I use drinking yogurt?
It will not have the same consistency. Thick Greek yogurt is needed for a spoon dessert rather than a drink.
Can I eat it before 8 hours?
Yes, but parts of the biscuit will still be firm. The stated rest aims for a soft, even texture.
