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Snickerdoodle Cheesecake Yogurt Bowl

Snickerdoodle Cheesecake Yogurt Bowl

A delicious and easy creamy treat that captures the comforting cinnamon-sugar notes of a snickerdoodle cookie in a yogurt-based form.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 1 bowl
Course: Breakfast, Dessert
Ingredients Equipment Method Notes

Ingredients
  

Snickerdoodle Crumble Topping
  • 2 tablespoons all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon packed brown sugar
  • 1 tablespoon unsalted butter, melted
  • 1/4 teaspoon ground cinnamon
  • pinch salt
Cheesecake Yogurt Base
  • 1 cup plain Greek yogurt full-fat recommended
  • 2 tablespoons cream cheese, softened
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • pinch salt
  • 1 tablespoon milk if needed, for thinning

Equipment

  • Small Bowl
  • Medium Bowl
  • Whisk
  • Electric mixer (optional)
  • Dry skillet (optional)
  • Serving bowl

Method
 

  1. In a small bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, cinnamon, and salt until well combined. Pour in the melted butter and stir until the mixture resembles coarse crumbs. You can lightly toast this mixture in a dry skillet over medium-low heat for a few minutes until fragrant and lightly golden, or simply use it as is. Set aside.
    2 tablespoons all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon packed brown sugar, 1 tablespoon unsalted butter, melted, 1/4 teaspoon ground cinnamon, pinch salt
  2. In a medium bowl, combine the softened cream cheese and Greek yogurt. Use a whisk or electric mixer to blend until smooth and no lumps of cream cheese remain. This creates the luscious, cheesecake-like texture.
    1 cup plain Greek yogurt, 2 tablespoons cream cheese, softened
  3. Add the powdered sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt to the yogurt and cream cheese mixture. Whisk vigorously until everything is thoroughly incorporated and the mixture is smooth and creamy. If the yogurt base is thicker than you prefer, you can add the milk, one tablespoon at a time, mixing until you reach your desired consistency.
    2 tablespoons powdered sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, pinch salt, 1 tablespoon milk
  4. Spoon the cheesecake yogurt base into a serving bowl.
    1 cup plain Greek yogurt, 2 tablespoons cream cheese, softened, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, pinch salt, 1 tablespoon milk
  5. Generously sprinkle the prepared Snickerdoodle crumble topping over the creamy yogurt base.
    2 tablespoons all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon packed brown sugar, 1 tablespoon unsalted butter, melted, 1/4 teaspoon ground cinnamon, pinch salt
  6. Enjoy your Snickerdoodle Cheesecake Yogurt Bowl immediately!

Notes

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Store crumble topping separately to prevent sogginess.