Have you seen the 2-ingredient Viral Japanese Cheesecake hack everyone’s been talking about lately?! Well, I couldn’t pass up the opportunity to try it. Except I made it raspberry flavored. And yes that technically makes it three ingredients, but honestly… who’s counting?! After trying it myself, I get the hype. It’s a no-bake, no-recipe required dessert that somehow tastes like cheesecake. Bonus points for being high-protein and easy to prep ahead, which makes it just as great for breakfast as it is for dessert.
Made with just a few everyday ingredients and zero baking, it transforms plain yogurt and Biscoff cookies into a creamy, cheesecake-inspired dessert with practically zero effort. After a few hours in the fridge, everything comes together into a soft, rich, spoonable treat that tastes far more impressive than you’d expect. It’s perfect for when you want something sweet without committing to a full dessert project.
At its core, it’s just yogurt and cookies. While it’s often called “Japanese cheesecake,” it’s not meant to mimic the classic soufflé-style version. The trend started in Japan, where home cooks layered sablé-style cookies into yogurt and let the fridge do the work. Here, Biscoff cookies steal the show, adding that caramelized, spiced flavor. And yes, it’s absolutely worth trying.
Friends, I’ll be honest, my expectations were pretty low for this trend. But then I tried it and WOW. I was 100% sold. It’s creamy, lightly tang, subtly sweet, just cheesecake-adjacent enough. Does it taste just like a cheesecake? Of course not, but it’s a great alternative. The Biscoff cookies soften into a cake-like layer, the yogurt turns rich and custardy, and the raspberry jam adds an additional element if you want a bit more flavor.
What You Need to Make This Viral Japanese Cheesecake
- Plain Yogurt: This is the base of the entire recipe. Use any plain yogurt you love — dairy or dairy-free both work. Thicker yogurts (like Greek-style or coconut yogurt) will give you a thicker, more cheesecake-like texture.
- Biscoff Cookies: These act as the “cake” layer. As they sit in the yogurt, they soften and absorb the yogurt, turning into a tender, spiced cookie base that feels surprisingly legit.
- Raspberry Jam: This is a completely optional, but I love the addition! It adds sweetness, tang, and that classic raspberry cheesecake vibe. I used my homemade raspberry chia jam, but any good-quality store-bought jam works perfectly.
How to Make The Viral Japanese Cheesecake Trend
To make this viral Japanese cheesecake hack, start by adding your plain yogurt to a container or bowl. Spoon in the raspberry jam and stir until fully combined and smooth. You can do this directly in the yogurt container or transfer everything to a meal prep jar if you prefer.
Next, gently insert the Biscoff cookies straight down into the yogurt mixture, spacing them slightly apart so they’re fully surrounded by the yogurt. Cover the container and refrigerate for at least 4 hours, or overnight for the best cheesecake-like texture.
Once chilled, the cookies will have softened into a cake-like layer and the yogurt will be thick and creamy. Grab a spoon and enjoy straight from the fridge.
Frequently Asked Questions
Thicker yogurts work best here. Greek-style yogurt or a thick dairy-free yogurt will give you the most cheesecake-like texture. If your yogurt is on the thinner side, it will still work, but the final result will be softer and more pudding-like.
Yes. Biscoff cookies are ideal because they soften beautifully and add that warm, spiced flavor, but graham crackers, digestive biscuits, or vanilla cookies will also work. Just keep in mind that thinner cookies soften faster.
No, it’s completely optional. The base recipe works with just yogurt and cookies, but the raspberry jam adds sweetness, color, and that another flavor. You can also swap in strawberry, blueberry, or cherry jam.
At least 4 hours is key so the cookies have time to soften and the yogurt can firm up. Overnight is even better if you want a more set, cheesecake-like texture.
Absolutely. Use a thick dairy-free yogurt and check that your cookies are dairy-free as well. Coconut or almond-based yogurts work especially well.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- Plain Yogurt, of choice
- Biscoff Cookies
- Raspberry Jam, optional
Instructions
- To make this viral Japanese cheesecake hack, start by adding your plain yogurt to a container or bowl. Spoon in the raspberry jam and stir until fully combined and smooth. You can do this directly in the yogurt container or transfer everything to a meal prep jar if you prefer.
- Next, gently insert the Biscoff cookies straight down into the yogurt mixture, spacing them slightly apart so they’re fully surrounded by the yogurt. Cover the container and refrigerate for at least 4 hours, or overnight for the best cheesecake-like texture.
- Once chilled, the cookies will have softened into a cake-like layer and the yogurt will be thick and creamy. Grab a spoon and enjoy straight from the fridge.
Rate & review
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