Pistachio Tiramisu Yogurt Cheesecake

Ingredients

• 120 mL (½ cup) strong brewed espresso, cooled
• 30 mL (2 tbsp) sambuca
• 1 × 500 g (2 cups) tub plain or vanilla Greek yogurt
• 8-12 Biscoff cookies
• 120 mL (½ cup) pistachio butter (smooth pistachio spread)
• 60 mL (¼ cup) finely chopped roasted pistachios

Directions

1. In a shallow bowl, stir together the cooled espresso and sambuca.
2. Open the yogurt tub and stir just enough to loosen the surface without fully mixing it.
3. Dip each Biscoff cookie into the espresso mixture.
4. Press the dipped cookies into the yogurt, breaking them as needed to fit and gently pushing them below the surface.
5. Spoon the pistachio butter over the top of the yogurt and spread it in an even layer, covering the surface.
6. Sprinkle with chopped pistachios.
7. Cover and refrigerate for at least 1 hour, or up to overnight, until the cookies soften to a tiramisu-like texture.