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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Course: Dessert

Cuisine: Japanese-inspired, Viral

Prep Time: 10

Total Time: 10

Servings: servings

Calories: 210kcal

Author: Lora

Cost: 3

Equipment

small dish or ramekin
spoon
fridge
parchment paper (optional)

Ingredients

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

Instructions

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.
Add the yogurt: Spoon the Greek yogurt over the crust and smooth the top. Tap the dish gently to remove air bubbles.
Chill: Cover and refrigerate for at least 4 hours or overnight. The texture will thicken and set into a soft cheesecake.
Top and serve: Add optional toppings like whipped cream, berries, or caramel. Slice if using a larger dish and serve cold.

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.

Nutrition