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.