Banana Pudding Yogurt Cheesecake
Serves 15 mins prep0 mins cook
This dessert is my fun little twist on the Japanese cheesecake hack that took the internet by storm - creamy, nostalgic, and somehow feels like magic with almost zero effort.
0 servings
What you need
Instructions
0 Open the yogurt container. You can either use the yogurt directly in its original packaging or transfer it to a slightly larger cup or container. 6 Note: keep in mind that once the wafers are added, the yogurt level will rise and may spill over if the container is very full. 1 Gently stick the vanilla wafers straight down into the yogurt, pressing them in as deep as possible without fully submerging them. The tops of the wafers should remain exposed so they soften but do not turn overly mushy. 7 Note: I used five small vanilla wafers, but you can use more or fewer depending on preference, just note this will change the macros. 2 Cover the container tightly with plastic wrap, a lid, or the yogurt foil. Place in the refrigerator overnight to set. 3 The next day, remove from the fridge, scoop with a spoon, and enjoy a creamy, banana pudding–style cheesecake texture without any baking.View original recipe