YOUR SOLIN GENERATED RECIPE
Biscoff Cookie Butter Cheesecake Parfait
Chilled Greek yogurt layered with melted Biscoff spread and crunchy cookie crumbles for a decadent, velvety treat that satisfies every sweet craving.
INGREDIENTS
1 cups Non-fat Greek yogurt
1 tbsp Biscoff cookie butter
2 whole Biscoff cookies
1 tbsp Hemp hearts
0.5 tsp Vanilla extract
1 tsp Maple syrup
0.13 tsp Sea salt
PREPARATION
In a medium mixing bowl, whisk together the Greek yogurt, vanilla extract, maple syrup, and sea salt until the mixture is completely smooth and slightly aerated.
Place the Biscoff cookie butter in a small microwave-safe dish and heat for 10 to 15 seconds until it reaches a thin, pourable consistency.
Place the Biscoff cookies in a small parchment bag and gently crush them into a mixture of fine sand and small, crunchy chunks.
In a tall glass or mason jar, spoon in half of the seasoned Greek yogurt as the base layer.
Sprinkle half of the hemp hearts and half of the crushed cookies over the yogurt, then drizzle with half of the melted cookie butter.
Add the remaining Greek yogurt to the jar, followed by the rest of the hemp hearts and cookie crumbs.
Finish the parfait with a final artistic drizzle of the remaining cookie butter and serve immediately while the cookies are still crisp.