Viral Japanese Biscoff Yogurt Cheesecake Recipe
This viral Japanese Biscoff yogurt cheesecake is a quick, no-bake dessert featuring creamy Greek yogurt layered with Biscoff cookies, which sets overnight into a soft, cheesecake-like treat perfect for dessert, snack, or breakfast.
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 2 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Units
Scale
Ingredients
- 2 cups thick style greek yogurt (I prefer Fage)
- 12 Biscoff cookies (or more)
Instructions
- Layer Yogurt: Spoon a layer of thick Greek yogurt into a jar or container (or use single-serve yogurt cups, if preferred).
- Press Cookies: Press a layer of Biscoff cookies into the yogurt, making sure the cookies are fully covered.
- Repeat Layers: Repeat the layers of yogurt and cookies until your container is full, gently smoothing the top.
- Refrigerate: Cover and refrigerate overnight (at least 8 hours) until the cookies soften and the layers set into a creamy, cheesecake-like texture.
- Serve: Serve chilled, straight from the fridge.
Notes
- Use very thick Greek yogurt. The thicker the yogurt, the more cheesecake-like and sliceable the final texture will be.
- Completely cover the cookies with yogurt. This helps the Biscoff soften evenly and creates smooth, creamy layers instead of dry spots.
- For a more true cheesecake flavor, blend in a little cottage cheese. Just like in my cheesecake jars, it adds extra creaminess and a subtle tang that makes the layers taste closer to real cheesecake.