Viral Japanese Cheesecake
This 2-ingredient Japanese cheesecake has been all over TikTok these past few weeks, and as soon as I saw it, I knew I had to try it! It doesn’t taste exactly the same as cheesecake (of course!), but it’s really very good and it’s worth the hype. It’s almost definitely the easiest recipe you’ll make this month, and I love how it’s just perfect for breakfast or dessert. Think high protein, creamy, and super scoopable.
Made with just yogurt and Biscoff cookies, you’ll often see it called a “viral Japanese cheesecake” or “Japanese yogurt cheesecake,” but it’s not to be confused with the light, soufflé-style cheesecake that Japan’s traditionally known for. The name comes from where the trend started—this recipe first took off on Japanese social media—rather than the texture or style of the dessert itself. Let me show you how to make it!
Love finding trending recipes that are actually worth trying? I think you’ll also enjoy my high protein strawberry jello fluff, Korean banana milk, baked feta tomato pasta, and cottage cheese sweet potato beef bowls!
Ingredients
As always, I’ve included a printable recipe card for you at the bottom of this post!
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Greek yogurt: Use a thick, plain Greek yogurt for the best texture. Full-fat works especially well here and gives the cheesecake its rich, creamy feel. Thinner yogurts won’t set the same way.
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Biscoff cookies: These soften overnight and create that cheesecake-like layer. You can use anywhere from a light layer to full cookie coverage depending on how sweet you want it.
How To Make The TikTok Viral Japanese Cheesecake
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Open the yogurt tub, keeping the foil attached.
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Press 6 Biscoff cookies straight down into the yogurt in a row, pushing them in until just the tips are visible. The goal is to fill most of the surface. You don’t need to be perfectly precise.
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If you want more even cookie coverage, you can remove about half of the yogurt, add a layer of 6 cookies, spoon the yogurt back on top, and then add another layer of 6 cookies.
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Cover tightly and refrigerate overnight.
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Enjoy once chilled.
How To Make A Smaller Tub
I like using the large tub of yogurt for this recipe, but it works just as well with a single-serve yogurt cup. Simply break 3 Biscoff cookies in half, then press the jagged edges straight into the yogurt until just the tips are peeking out of the top. Cover and refrigerate as usual.
Storage
Store the cheesecake properly covered in the refrigerator for up to 4 days. Freezing isn’t recommended. Like most yogurt-based recipes, you may notice a little liquid pooling on top after a day or two, and this is completely normal. You can pour it off or stir it back in, whichever you prefer.
Recipe Notes
For the large yogurt tub, the cookies don’t always reach all the way to the bottom. That’s why some people prefer a two-layer approach when adding the cookies. It really just comes down to preference. Biscoff also makes XL cookies, which work well here if you want full coverage without layering!
You don’t have to stick with Biscoff cookies either. This recipe is easy to customize, and any cookie that can soak up moisture works great. Oreos, graham crackers, shortbread, and even Belvita breakfast cookies all taste delicious.
I like leaving the foil attached to the yogurt tub since it acts as a helpful second barrier for storage. Just be sure to add another layer of covering over the foil to keep everything fresh.
Serving Ideas
This viral Japanese cheesecake works just as well for breakfast as it does for dessert. Since it sets overnight in the fridge, it’s also great for meal prep. I like to just serve it on its own, but you can add fresh fruit, a drizzle of honey, or extra cookie crumbles on top if you want to dress it up a bit.
Viral Japanese Cheesecake
Ingredients
- 32 oz container Chobani Plain Greek Yogurt or your favorite Greek yogurt
- 6-12 Biscoff cookies
Instructions
- Open the yogurt tub, keeping the foil attached.
- Press 6 Biscoff cookies straight down into the yogurt in a row, pushing them in until just the tips are visible. The goal is to fill most of the surface. You don’t need to be perfectly precise.
- If you want more even cookie coverage, you can remove about half of the yogurt, add a layer of 6 cookies, spoon the yogurt back on top, and then add another layer of 6 cookies.
- Cover tightly and refrigerate overnight.
- Enjoy once chilled.
If you try this viral Japanese cheesecake, I’d love to hear what you think! This one is super Instagrammable, so do tag me in your pics @slimmingviolet. It’s one of those surprisingly simple recipes that actually lives up to the hype, and the fact that it doubles as both breakfast and dessert makes it a real winner. Enjoy!
