Viral Japanese Cheesecake | 2-Ingredient, Tiramisu Twist

Viral Japanese Cheesecake | 2-Ingredient, Tiramisu Twist

bakingwithnessa

This viral 2-ingredient Japanese cheesecake is made with just Greek yogurt and Biscoff cookies, and it couldn’t be easier. A creamy, no-bake dessert with an optional tiramisu-style coffee twist that makes it even more irresistible.

Start Cooking Pin Recipe Print Recipe

Prep Time 5

REFRIGERATE 4

Total Time 4 5

Course Dessert

Cuisine American, Japanese

Servings 4

Ingredients

TRADITIONAL JAPANESE CHEESECAKE YOGURT

▢ 8.8 oz (250 g) Lotus Biscoff cookies (1 Package | @lotusbiscoffus @biscoff_fr)
▢ 32 oz (950 g) Greek yogurt (1 Tub | @fage 5%)

TIRAMISU STYLE JAPANESE CHEESECAKE YOGURT

▢ 8.8 oz (250 g) Lotus Biscoff cookies (1 Package | @lotusbiscoffus @biscoff_fr)
▢ 32 oz (950 g) Greek yogurt (1 Tub | @fage 5%)
▢ 1 Tbsp (15 g) vanilla bean paste
▢ 1 espresso coffee
▢ unsweetened cocoa powder (To dust before serving)

Instructions

IMPORTANT: For this recipe to be as delicious as possible you need to use full fat Greek Yogurt and the signature Lotus Biscoff Cookies to add that unique signature of brown sugar and cinnamon spice flavors.
Don't try to sink the cookies directly into the yogurt pot, it will overflow dramatically and will go everywhere!

TRADITIONAL JAPANESE CHEESECAKE YOGURT PREPARATION (Makes 2 medium sized bowls)

Open your Lotus Biscoff package and place 4/5 cookies into a small Ziplock bag.
Using a rolling pin crush the cookies until crumbled. Set aside.
Scoop the Greek Yogurt in your bowl, leaving about 1-inch | 3 cm from the top.
NOTE: This is important as when you add the cookies in, the yogurt will raise to the top.
Arrange 8/9 cookies into each bowl, leaving about 1/3-inch | 1 cm between each cookies, gently pushing them down.
NOTE: If you have some yogurt left, you can scoop it on top of each bowl, then using an offset spatula or the back of a round knife, flatten the surface.
Cover with a plastic film and refrigerate 4 hours, or best overnight.
When ready to eat, take the viral Japanese Cheesecake out of the refrigerator, remove the plastic wrap and add the crumbled cookies to give a little crunch. Enjoy & Bon Appétit!

TIRAMISU STYLE JAPANESE CHEESECAKE YOGURT PREPARATION (Makes 2 medium sized bowls)

Prepare an espresso or strong coffee and let it completely cool down.
Scoop the Greek Yogurt in your bowl, add the vanilla bean paste and give it a genlt mix, leaving about 1-inch | 3 cm from the top.
NOTE: This is important as when you add the cookies in, the yogurt will raise to the top.
Quickly dip 8/9 cookies (one at a time) into the cooled espresso. Arrange the cookies into each bowl, leaving about 1/3-inch | 1 cm between each cookies, gently pushing them down without breaking them.
Mix in some vanilla bean paste with theremaining yogurt from the tub. Then, scoop it on top of each bowl. Using an offset spatula or the back of a round knife, flatten the surface.
Cover with a plastic film and refrigerate 1 hour.
When ready to eat, take the viral Japanese Cheesecake out of the refrigerator, remove the plastic wrap and dust cocoa powder on top. Enjoy & Bon Appétit!