Description
This easy 2-Ingredient Japanese Cheesecake is a quick, no-bake dessert combining creamy Greek yogurt and crunchy Biscoff cookies. Perfect for a light, refreshing treat with minimal prep and chilling time.
Ingredients
Ingredients
- 3 Biscoff cookies, halved
- 1 (5.3-oz.) Greek yogurt cup, flavor of choice
Instructions
- Press the cookies into the yogurt cup: Gently place the halved Biscoff cookies firmly into the bottom and sides of the Greek yogurt cup to create the cheesecake base and crust.
- Cover and refrigerate: Wrap the cup tightly with plastic wrap to prevent absorption of fridge odors and refrigerate for a minimum of 4 hours, or up to overnight, allowing the cookies to soften and meld with the yogurt texture.
- Remove plastic and enjoy: Take off the plastic wrap and indulge in your creamy, no-bake Japanese cheesecake straight from the cup.
Notes
- You can experiment with different flavored Greek yogurts to customize the cheesecake flavor.
- For a firmer texture, refrigerate overnight.
- Use gluten-free cookies if needed for dietary restrictions.
- Serve chilled for best taste and texture.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Japanese
