This is the viral 2-ingredient Japanese cheesecake taking over social media! All you need is your favorite Greek yogurt and a few Biscoff cookies to make a no-bake, high-protein treat that’s perfect for breakfast, dessert or a snack.
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I love a good viral recipe, but only if the end result is actually worth it. Well… spoiler alert: this one is!
This viral Japanese cheesecake is a no-bake treat that somehow delivers all the tangy, creamy cheesecake flavors with almost zero effort and without ever turning on the oven. It’s high in protein yet indulgent, and wildly satisfying for something made with just a couple of ingredients.
I put my own spin on it by using strawberry Greek yogurt and finishing it with a dark chocolate magic shell. The result? A cup of chocolate-covered strawberry cheesecake in minutes. It’s breakfast, it’s dessert—it’s a total game changer.
What Is the Viral Japanese Cheesecake, Anyway?
Despite the name, this isn’t a traditional Japanese soufflé cheesecake (no eggs, no baking, no water bath anxiety). Instead, it’s a no-bake yogurt cheesecake hack that relies on two things:
- Thick, tangy Greek yogurt
- Biscoff cookies pressed into the yogurt to create a “crust” layer
After a few hours in the fridge, the cookies soften and meld into the yogurt, creating that unmistakable icebox-cake-meets-cheesecake vibe—but with way more protein and way less effort.
Is it cheesecake-adjacent? Yes.
Is it pretending to be a baked New York cheesecake? Absolutely not.
Is it delicious? 1000% yes.
How to Make 2-Ingredient Japanese Cheesecake
Start with your favorite Greek yogurt. You can use any flavor, from plain to vanilla and key lime to berry and beyond. Just keep in mind the thicker the yogurt, the more cheesecake-like the texture. Full-fat Greek yogurt or Icelandic-style yogurts work especially well. I love Siggi’s and Fage because they’re extra thick and high in protein.
Next, take 3 Lotus Biscoff cookies, break them in half, and gently press them into the yogurt, spacing them as evenly as you can. You’re essentially creating a soft “crust” layer right in the cup.
Cover the yogurt cup tightly with plastic wrap and refrigerate for at least 4 hours, or up to overnight. This is when the magic happens—the cookies soften, the yogurt firms up slightly, and everything melds into one cohesive, spoonable dessert.
Uncover and enjoy. That’s it.
My Favorite Upgrade: Chocolate Hard Shell Topping
If you want to turn this into a full-blown dessert moment, add a dark chocolate hard shell on top. Because the only thing better than one viral recipe… is two viral recipes (in one), and it only takes 30 extra seconds.
Just melt a tablespoon of dark chocolate, pour it over the chilled cheesecake, sprinkle with flaky sea salt, and pop it back in the fridge until set. Cracking through that chocolate shell with a spoon? Extremely satisfying. See it in action below:
FAQs
Absolutely. Graham crackers, Oreo Thins, chocolate wafers or any thin, crisp cookie will work. Just keep the quantity similar so the cookies soften evenly as the yogurt chills.
It’s cheesecake-adjacent, not a baked New York–style cheesecake. The thick Greek yogurt gives it that tangy, creamy flavor you expect from cheesecake, while the cookies soften into an icebox-cake-style “crust.” If you love yogurt-based desserts, you’ll love this.
This is best enjoyed within 24 hours, but it will keep covered in the fridge for up to 2 days. After that, the cookies can get a bit too soft.
Yes, but keep in mind that the texture will be different. Regular yogurt and lower-fat yogurts are thinner, so the final result won’t be quite as rich.
Flavor Variations to Try
While I love the simplicity of the original recipe, the options are endless when it comes to making it your own. Try folding in a teaspoon of vanilla extract or a pinch of flaky sea salt to make those caramel Biscoff notes pop. And for my citrus lovers, a little lemon zest goes a long way in mimicking that classic cheesecake tang, similar to what I love about my lemon cheesecake bars. A few more combos I love:
- Strawberry yogurt + chocolate shell topping (my original version and a 10/10)
- Key lime yogurt + graham crackers for a key lime pie-inspired spin
- Vanilla yogurt + Oreo Thins for a cookies-and-cream vibe
- Plain yogurt + honey drizzle + Biscoff cookies
Ingredients
- 3 Biscoff cookies, halved
- 1 (5.3-oz.) Greek yogurt cup, flavor of choice
Instructions
- Press the cookies into the yogurt cup.
- Cover the cup with plastic wrap and refrigerate it for a minimum of 4 hours and up to overnight.
- Remove the plastic and enjoy.
Kelly’s Notes
- This technique can be done with a larger (32-oz.) quart of yogurt and using additional Biscoff cookies (not halved), but I prefer the single serving size.
- The variations are as endless as the yogurt flavors, so feel free to get creative! I like a Key Lime Pie-esque spin using Chobani’s Key Lime yogurt.
- Chocolate shell: Melt 1 tablespoon dark chocolate in the microwave until smooth, then pour it over the chilled yogurt cheesecake. Sprinkle with flaky sea salt and return to the fridge for 5–10 minutes, or until the chocolate sets firm.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Made a couple of different versions for my son, husband, and myself:
– cinnamon graham crackers and blueberry Greek yogurt
– cinnamon graham crackers and vanilla honey Greek yogurt
We loved both and will make this again!
So glad you enjoyed it, Tammy!
My daughter made this for us. She chose plain Greek yogurt and sweetened it herself plus added vanilla. Then she put in graham crackers and left it sit. It was soooo good! I saw a tiramisu version that we definitely need to try. I can’t lie, I didn’t think this would be that great but I was wrong!
So glad you enjoyed it!
Used vanilla yogurt and topped with the chocolate shell like you did, and dang is it good!
I’m so glad you enjoyed the recipe, Becca!
OK this was way better than I expected it to be! I used a plain Greek yogurt and topped with fresh raspberries.
Love reading this, Karen!
Will 6 pieces of cookies for in a 5 oz yogurt cup? It seem like a lot in 1 cup
Hi Alex! It’s 3 Biscoff Cookies halved, which definitely fit! That’s a 5-oz. yogurt cup in the pics above. Hope this helps!