Greek Yoghurt Cheesecake Tiramisu (No-Bake, Fridge-Set)

This Greek yoghurt cheesecake tiramisu is a no-bake dessert inspired by a viral fridge-set trend taking over social media. By layering thick Greek yoghurt with coffee-dipped biscuits and letting it rest overnight, the texture transforms into something remarkably close to cheesecake, with unmistakable tiramisu vibes. Simple, modern, and made without baking, it’s the kind of recipe that feels effortless yet indulgent.

Greek Yoghurt Cheesecake Tiramisu (No-Bake, Fridge-Set)

Helpful Tips

• Use very thick Greek yoghurt for the best set

• Coffee adds depth, but the recipe works without it

• Longer chilling = more cheesecake-like texture

Gluten-Free Note

This recipe is made using gluten-free ANZAC biscuits (Leda Anzac biscuits).

You can substitute with any gluten-free plain or lightly spiced biscuit that softens well when chilled.

Watch this turn into "cheesecake"

Greek Yoghurt Cheesecake Tiramisu

INGREDIENTS

300 g thick Greek yoghurt

4-5 gluten-free biscuits

Brewed coffee, cooled (optional but recommended)

INSTRUCTIONS

1. Prepare the Biscuits

   Lightly dip each biscuit into the cooled coffee (quick dip — don’t soak).

2. Assemble

   Press the biscuits vertically into the yoghurt, spacing evenly.

3. Chill

   Cover and refrigerate for 6-12 hours until the biscuits soften and emulsify into the yoghurt.

4. Serve

   Scoop straight from the tub. Creamy, tangy, softly layered, cheesecake vibes without the oven.

Serving & Budget Note

This is a great option if you’re trying to save money. Instead of individual tubs, buy one large tub of Greek yoghurt and divide it between small glass cups or jars. Press the biscuits directly into each cup, place them on a tray, and refrigerate. When ready, simply take one out and finish with a drizzle of honey or a light sprinkle of cacao — an easy, almost automatic dessert or breakfast.

Greek Yoghurt Cheesecake Tiramisu (No-Bake, Fridge-Set)

Margaret Pahos @CreateCookShare