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–+ servings
Two-ingredient Japanese cheesecake made with Greek yogurt and Biscoff cookies.

2-Ingredient Japanese Cheesecake

Japanese cheesecake is a no-bake, high-protein treat made with just Greek yogurt and Biscoff cookies. Creamy, tangy, and easy to customize, it’s perfect for breakfast, dessert or a quick snack.
5 from 5 votes
Prep Time 5 minutes
Total Time 4 hours 5 minutes
Servings 1 serving

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.

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.
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