The Best Biscuits For Yogurt Cheesecake

Did someone say biscuits... Discover five Bush Cookies perfect for the viral yogurt cheesecake trend. Learn which biscuits work best, how they work, and why handmade matters.

The viral yogurt cheesecake recipe works because of physics. Greek yogurt is thick and tangy. Hard biscuits are dry and sweet. When you introduce one to the other over several hours in a sealed container, moisture transfers, textures shift, and somehow you end up with something that genuinely tastes like cheesecake without any of the actual cheesecake.

But which biscuit you choose for yogurt cheesecake matters far more than most people realise. Not all biscuits absorb moisture the same way. Not all of them distribute flavour evenly through yogurt. And crucially, not all of them are made with the kind of genuine ingredients that actually improve when they soften into creamy yogurt.

Here's where Bush Cookies from Opera Foods enter the conversation.

What Are the Best Biscuits for Yogurt Cheesecake?

Vanilla Melting Moments

Most yogurt cheesecake recipes rely on Biscoff or digestive biscuits. Functional. Fine. But our Vanilla Melting Moments bring something different: a cream filling sandwiched between two shortbread halves.

As the biscuits soften in yogurt, both the shortbread and the cream filling absorb moisture, but in different ways. The shortbread dissolves gradually into the yogurt, whilst the cream filling softens into a custard-like texture that stays largely intact. After six hours, you get these pockets of vanilla cream throughout—soft, sweet, almost pudding-like—contrasting against the dissolved shortbread that's merged with the yogurt.

It's textural complexity that plain biscuits can't deliver. You're not just eating yogurt that tastes like biscuit. You're eating yogurt with actual cream pockets distributed throughout.

Anzac Biscuits

Anzac biscuits feel out of place for this 2-ingredient yoghurt cheesecake. They're rustic. Golden syrup and coconut. Historically Australian. Nothing about them screams "viral Japanese dessert." Yet they deliver something that sweeter, softer biscuits don't.

The coconut brings texture that actually survives the yogurt absorption process. Unlike some biscuits that can soften into near-dissolution, our Anzac biscuits maintain subtle structural integrity even after twelve hours. The golden syrup creates a caramelised depth that complements yogurt's tartness rather than fighting it. The oats add an earthiness that feels almost wholesome in comparison to other options.

When Anzac biscuits soften into Greek yogurt, they still taste like themselves.

Passionfruit Creams

Passionfruit cream biscuits introduce a distinct tropical fruit flavour into yogurt. The buttery, crumbly shortbread holds the passionfruit flavouring—real fruit taste, not artificial—and as it softens into the yogurt, that flavour gradually disperses throughout.

You get soft fragments of buttery shortbread distributed through the yogurt, carrying passionfruit notes with them. The cream filling, meanwhile, softens into its own pockets, providing sweetness and richness that balances the fruit flavour.

Coffee Creams

Coffee creams create something surprising: a yogurt cheesecake that tastes like tiramisu. The combination of coffee biscuit and Greek yogurt's natural tang produces that same sophisticated, slightly bitter-sweet character without any of the complexity of the original dessert.

As the biscuits soften, the coffee flavour bleeds gradually into the yogurt. The cream filling holds its own pockets of sweetness. What emerges is a dessert that sits between breakfast and dessert—creamy and substantial like cheesecake, but with the clean, bright edge that coffee brings. The tartness of the yogurt becomes a feature rather than something to balance. It cuts through the richness in exactly the way the coffee biscuit intended.

This only works if the coffee flavour is genuine. The right biscuit makes the dessert sing.

Chocolate Chip Cookies

This is the one everyone reaches for. Handmade chocolate chip cookies generously filled with actual chocolate. When they soften into yogurt, they bring what people actually want: chocolate flavour distributed throughout the dessert.

The chocolate doesn't disappear. It's there in every spoonful. As the cookie dissolves, the chocolate pieces release their flavour into the yogurt, creating something that tastes fundamentally like chocolate cheesecake without requiring any eggs, cream cheese, or oven time. It's straightforward. It works. There's no complexity to explain away, just creamy yogurt with chocolate cookie and genuine chocolate throughout.

People love chocolate. Chocolate chip cookies more than deliver.

Why Use Handmade Biscuits?

Handmade Bush Cookies use real ingredients. The texture is what happens when you work with real materials: buttery, crumbly, with actual character.

When these biscuits soften into yogurt, what you taste is straightforward. Real ingredients softening into real yogurt.

The viral trend works because yogurt cheesecake is genuinely simple. Two ingredients. Patience. When you're working with only two things, both of them matter. The better the biscuit, the better the outcome.

How Do You Make Yogurt Cheesecake?

Insert four to five biscuits vertically into 200–250ml of full-fat Greek yogurt. Seal. Refrigerate for four to twenty-four hours. Longer refrigeration creates softer integration. Shorter refrigeration preserves more biscuit texture. Both are fine. The biscuit choice determines the outcome far more than the timing.

That's genuinely it. The method isn't the story. The biscuit is.

Yogurt Cheesecake FAQs

Q: How long does yogurt cheesecake last in the fridge?

A: Yogurt cheesecake lasts 3-4 days in a sealed container. The biscuits remain soft and the yogurt stays fresh throughout this window.

Q: Can you use any type of yogurt for yogurt cheesecake?

A: Full-fat Greek yogurt works best. It creates the richest, most creamy texture that most closely resembles traditional cheesecake. Low-fat or zero-fat versions create a thinner, less satisfying consistency.

Q: Do the biscuits get soggy in yogurt cheesecake?

A: They soften rather than go soggy. The biscuits absorb moisture and gradually integrate into the yogurt whilst maintaining some structural character depending on which biscuit type you choose.

Q: Can you make yogurt cheesecake ahead of time?

A: Yes—in fact, it requires 4-24 hours of refrigeration, making it ideal for advance preparation. You can assemble it in the morning and it will be ready to eat by evening or the next day.

Q: What biscuits work best for yogurt cheesecake?

A: Cream-filled biscuits like Vanilla Melting Moments, sturdy options like Anzac biscuits, and chocolate chip cookies all work beautifully. Each brings different texture and flavour characteristics to the final dessert.

Q: Why does biscuit quality matter in yogurt cheesecake?

A: Because there are only two ingredients, the quality of each one becomes critical. Handmade biscuits with real ingredients transform as they soften into yogurt in ways that deliver genuine flavour and texture.

Explore our full range of Australian Biscuits and Cookies today.