You can use light cream instead.

Making process is as follows:

Materials: 200g of light cream, 10g of granulated sugar, 60g of yogurt

Accessories: 120g of shortening cookie crumbs, the right amount of cocoa powder, the right amount of powdered sugar

Methods:

1, 1/3 of the cookie crumbs poured into a 6-inch round loose-bottomed cake mold, and pressed firmly with a spatula (if it is not a ready-made cookie crumbs. Just put them in a plastic bag and roll them out with a rolling pin).

2. Pour the light cream into a bowl.

3. Add the sugar.

4, with an electric whisk whipped until the appearance of lines (lift the whisk, dripping cream paste will have lines, but the lines will immediately disappear can).

5, then add the yogurt, continue to beat, whisking until the texture can be maintained for a few seconds before disappearing.

6. Pour 1/2 of the whipped cream into the molds on top of the crushed cookies.

7: Smooth out with a spatula.

8: Pour another 1/3 of the cookie crumbs on top, smooth with a spatula, and press down slightly.

9: Pour the remaining 1/2 of the buttercream on top and smooth with a spatula.

10: Pour the last 1/3 of the cookie crumbs on top of the cream batter, smooth with a spatula and press down slightly.

11: Refrigerate for 4 hours or more, or freeze for 2 hours.

12: Remove from the refrigerator and garnish with cocoa powder.

Tips:

Cocoa powder can be replaced with matcha powder powder powdered sugar;

Yogurt can be replaced with condensed milk, then omit the granulated sugar can be.