Overnight speculoos yogurt cheesecake
5 min · 43 g protein · 341 cals / serving
The overnight tub trick that went viral: spiced speculoos biscuits stood upright in thick skyr and left in the fridge until they turn soft and cakey and the yogurt firms around them. Vanilla protein powder makes it sweeter and denser, and six biscuits are all it needs.
Ingredients
- 2 cups skyr, plain (or nonfat Greek yogurt)
- 1 heaped scoop whey protein, vanilla
- 1/2 tsp vanilla extract
To serve
- a pinch of ground cinnamon
Steps
- Stir the protein powder and vanilla into the skyr until completely smooth; it turns thick and glossy, like pudding. If the powder clumps, whisk it into a few spoonfuls of the skyr first, then stir that back into the rest.
- Spoon the mixture into a deep container that holds about 3 cups, such as a large food-storage tub. Push 5 of the biscuits in upright, standing on a short edge a finger's width apart, until they sit just below the surface, then smooth the top over them.
- Cover and chill at least 8 hours, ideally overnight. The biscuits draw moisture out of the yogurt, so they turn soft and cake-like while the yogurt firms around them into something that cuts like cheesecake.
- Just before serving, crush the last biscuit over the top and dust with cinnamon. Eat it with a spoon straight from the tub, or cut it in half and lift each piece out with a spatula.
Good to know
Why does it have to sit overnight?
After 3 or 4 hours the biscuits are soft but the yogurt is still loose. The cheesecake texture comes with time, as the biscuits keep pulling water out of the yogurt; after 8 hours it holds a clean edge.
Can I use Greek yogurt, quark or cottage cheese?
Any thick, strained yogurt works: nonfat Greek yogurt and quark set the same way, while regular yogurt is too runny. For the cottage cheese version, blend it completely smooth first; it sets a little softer and tastes slightly saltier.
Is it sweet enough?
With vanilla protein powder and the biscuits it tastes like a tangy cheesecake. If you use unflavored powder, or none, stir in a teaspoon or two of honey or a sweetener to taste.
Per
- Calories
- 115
- Protein
- (52%)
- 15 g
- Fat
- (14%)
- 2 g
- Carbohydrates
- (34%)
- 10 g
- of which sugar
- 6 g
- Fiber
- <1 g
- Sodium
- 74 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 681 kcal goes into the pot and 591 g of ingredients comes out as about 591 g of food: 115 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.