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–+ servings
Viral Japanese cheesecake with yogurt and Biscoff crust

viral japanese cheesecake

This trending no-bake Japanese cheesecake uses just Greek yogurt and Biscoff cookies to create a creamy, light dessert with the signature fluff of a traditional soufflé cake without the hassle.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Dessert
Cuisine: Japanese-inspired, Viral
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup full-fat or low-fat Greek yogurt (plain or vanilla)
  • 8–10 Biscoff cookies, crushed

Equipment

  • small dish or ramekin
  • spoon
  • fridge
  • parchment paper (optional)

Method
 

  1. Make the crust: Crush the Biscoff cookies into fine crumbs. Press them into the bottom of a small dish or ramekin lined with parchment if desired.
  2. Add the yogurt: Spoon the Greek yogurt over the crust and smooth the top. Tap the dish gently to remove air bubbles.
  3. Chill: Cover and refrigerate for at least 4 hours or overnight. The texture will thicken and set into a soft cheesecake.
  4. Top and serve: Add optional toppings like whipped cream, berries, or caramel. Slice if using a larger dish and serve cold.

Nutrition

Calories: 210kcalCarbohydrates: 26gProtein: 10gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 10mgSodium: 160mgPotassium: 220mgFiber: 1gSugar: 14gVitamin A: 300IUCalcium: 110mgIron: 0.6mg

Notes

Strain the yogurt first for a thicker result. Great topped with whipped cream, berries, or caramel. Chill overnight for best texture. You can make individual portions in jars or ramekins.

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