Japanese-Style Greek Yogurt “Cheesecake” Cups (No Cream Cheese!)

By Japanese Cooking 101 · 240 min

Ingredients

Instructions

1. Put the Biscoff cookies in a bag and crush them, or use a food processor. Mix the crumbs with the melted butter, divide among 4 dessert cups and press down firmly. Refrigerate while you make the yogurt layer.
2. Soak the gelatin in the 2 tablespoons of water for a couple of minutes. Heat the milk in a small pot until just under boiling, then stir in the gelatin and the 3 tablespoons of sugar until both dissolve.
3. In a medium bowl, mix the Greek yogurt, the warm milk mixture and the lemon juice. Divide among the cups over the crust and refrigerate for 3 to 4 hours.
4. Cook the blueberries, 1 tablespoon of sugar and 1 tablespoon of water in a small pot over medium heat for 4 to 5 minutes, until the berries break down and the sauce thickens slightly. Let cool completely, then refrigerate.
5. Just before serving, spoon the blueberry sauce over the yogurt layer.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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LemonMilkYoghurtGreek yoghurtBlueberry