Viral Japanese Cheesecake Recipe
Introduction
This Viral Japanese Cheesecake is a no-bake, easy-to-make dessert that combines creamy Greek yogurt with crunchy Biscoff cookies for a delightful treat. It’s perfect for a quick yet impressive dessert that requires minimal ingredients and effort.
Ingredients
- 32 oz container Chobani Plain Greek Yogurt (or your favorite Greek yogurt)
- 6-12 Biscoff cookies
Instructions
- Step 1: Open the yogurt tub, keeping the foil attached.
- Step 2: Press 6 Biscoff cookies straight down into the yogurt in a row, pushing them in until just the tips are visible. The goal is to fill most of the surface; precision is not necessary.
- Step 3: For more even cookie coverage, remove about half of the yogurt, add a layer of 6 cookies, spoon the yogurt back on top, then add another layer of 6 cookies.
- Step 4: Cover the container tightly and refrigerate overnight to chill and allow flavors to meld.
- Step 5: Enjoy your cheesecake once thoroughly chilled.
Tips & Variations
- Use your favorite brand of Greek yogurt for varied flavors or creaminess levels.
- Try different cookie types such as graham crackers or digestive biscuits for a new twist.
- For extra sweetness, drizzle a bit of honey or maple syrup over the yogurt before adding cookies.
- Adding a layer of fresh fruit like sliced strawberries between layers can add freshness and color.
Storage
Store the cheesecake covered in the refrigerator for up to 3 days. It’s best enjoyed chilled, so keep it cold until serving. If it softens too much, a brief cold rest before serving helps restore its texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use flavored yogurt instead of plain Greek yogurt?
Yes, flavored yogurts can add extra taste, but keep in mind they may alter the dessert’s sweetness and texture.
Do I have to use Biscoff cookies?
No, you can substitute with any crunchy cookie you like, such as graham crackers, digestive biscuits, or even vanilla wafers.
PrintViral Japanese Cheesecake Recipe
This Viral Japanese Cheesecake-inspired dessert combines creamy Greek yogurt with crunchy Biscoff cookies layered inside for a no-bake, chilled treat. Simple, quick to assemble, and perfect for a light and indulgent snack or dessert.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours (including chilling time)
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Japanese-inspired
- Diet: Vegetarian
Ingredients
Ingredients
- 32 oz container Chobani Plain Greek Yogurt (or your favorite plain Greek yogurt)
- 6–12 Biscoff cookies
Instructions
- Prepare yogurt base: Open the yogurt tub but leave the foil attached to maintain freshness and easy handling.
- Insert cookies: Press 6 Biscoff cookies straight down into the yogurt in a row, pushing them in until just the tips are visible. The goal is to cover most of the surface; precise placement is not necessary.
- Optional cookie layering: For more even cookie coverage, remove about half of the yogurt, add a layer of 6 cookies, spoon the yogurt back on top, and then add another layer of 6 cookies on the surface.
- Chill: Cover the container tightly with its lid or plastic wrap and refrigerate overnight to allow the flavors to meld and the cookies to soften slightly.
- Serve: Enjoy the chilled Japanese cheesecake-inspired dessert straight from the refrigerator once it is fully cold and set.
Notes
- This dessert requires no baking or special equipment.
- Use plain Greek yogurt for the best balance of creaminess and tang.
- The Biscoff cookies soften overnight, creating a cheesecake-like texture.
- You can adjust the number of cookies according to your preference for crunchiness.
- For a vegan version, substitute the Greek yogurt with a plant-based yogurt alternative.
Keywords: Japanese cheesecake, viral dessert, no bake cheesecake, Greek yogurt dessert, Biscoff cookie dessert
