Description
This Japanese Cheesecake-inspired no-bake dessert is a creamy, flavorful treat combining blended cottage cheese with maple syrup, vanilla, and espresso powder. Layered with Biscoff cookies and dusted with cocoa powder, it’s chilled overnight for a rich, mousse-like texture perfect for a quick yet elegant dessert.
Ingredients
Main Ingredients
- 1 16-ounce container cottage cheese (remove about 3-4 tablespoons from the top to make space)
- 1-2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons instant espresso powder
- 11-12 Biscoff cookies
- 1 teaspoon cocoa powder (for dusting)
Instructions
- Prepare Cottage Cheese: Remove about 3-4 tablespoons of cottage cheese from the container to create room for mixing the other ingredients.
- Mix Flavorings: Add maple syrup, vanilla extract, and instant espresso powder directly to the cottage cheese container.
- Blend Smoothly: Use an immersion blender in the container or transfer mixture to a small blender and blend until the mixture is completely smooth and creamy.
- Add Cookies: Gently press 11-12 Biscoff cookies into the blended mixture, ensuring they are as submerged as possible.
- Dust: Sprinkle the top with cocoa powder evenly.
- Chill: Cover the container and refrigerate for at least 3-4 hours or preferably overnight to allow the flavors to meld and the texture to firm up before serving.
Notes
- Adjust maple syrup amount to your desired sweetness.
- If you don’t have an immersion blender, use a standard blender for best smooth texture.
- Biscoff cookies can be substituted with similar spiced cookies or speculoos.
- For a stronger coffee flavor, increase espresso powder slightly but be careful not to overpower the cheesecake delicate taste.
- This dessert is best served chilled and consumed within 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Japanese-inspired