Description
This Viral Japanese Cheesecake is a no-bake dessert featuring creamy Greek yogurt layered with crunchy Biscoff cookies. Perfect for a quick and easy treat, it requires just a few ingredients and a simple assembly process, then a chilling period to meld flavors and textures into a delightful, cheesecake-inspired snack.
Ingredients
Scale
Greek Yogurt
- 32 oz container Chobani Plain Greek Yogurt (or your favorite Greek yogurt)
Cookie Layers
- 6-12 Biscoff cookies
Instructions
- Prepare Yogurt Base: Open the yogurt tub carefully, keeping the foil attached to ensure freshness during refrigeration.
- Insert Cookies: Press 6 Biscoff cookies straight down into the yogurt in a row. Push them in gently until only the tips are visible, covering most of the surface without needing perfect precision.
- Optional Cookie Layering: For more even cookie distribution, remove about half the yogurt from the container, add a layer of 6 cookies on the bottom, spoon the yogurt back over, and then add another layer of 6 cookies on top.
- Chill: Cover the container tightly with the foil or plastic wrap and refrigerate overnight to allow the flavors to meld and the texture to firm up.
- Serve: Enjoy the chilled dessert directly from the container once it has set.
Notes
- Use plain Greek yogurt for the best creamy and tangy cheesecake-like flavor.
- Adjust the number of Biscoff cookies according to desired cookie coverage and sweetness.
- This is a no-bake recipe—refrigeration time is essential to achieve the right texture.
- For easier serving, consider layering cookies as described to ensure even distribution.
- Store any leftovers refrigerated and consume within 2-3 days for best freshness.
