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Japanese Yogurt Cheesecake Recipe

Japanese Yogurt Cheesecake
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5 from 2 reviews

A viral Japanese cheesecake made with just Greek yogurt and cookies. Light, creamy, and no-bake, that's perfect for an easy dessert or snack!

Ingredients

Units Scale
  • 1 1/2 cups plain Greek yogurt
  • 8-12 Biscoff cookies (or graham crackers), whole or lightly broken
  • Optional: 1-2 teaspoons pure maple syrup
  • Optional: 1/4 teaspoon vanilla extract

Instructions

  1. In a bowl, whisk the yogurt until smooth. 
    Optional: Stir in maple syrup and vanilla if you prefer a sweeter yogurt base.
  2. Place a single layer of cookies on the bottom of your container. You only need one row to create a simple crust.
  3. Spoon a few dollops of yogurt over the cookies and spread to the edges to fully cover.
  4. Add another layer of cookies, followed by another layer of yogurt.
  5. Finish with crumbled cookies on top.
  6. Cover and refrigerate for at least 4 hours, or overnight, until set.
  7. Garnish with fresh berries (optional)

Notes

You can also press cookies directly into a store-bought yogurt container for the fastest version, but overflow is common.

Meal-prep containers work best for cleaner layers and portion control. (I used a container that's about 6.7 x 4.9 inches).

Graham crackers, chocolate graham crackers, vanilla wafers, digestive biscuits, or chocolate sandwich cookies all work well.

This dessert is lightly sweet; add maple syrup and vanilla if you want more of a classic cheesecake sweetness.

Nutrition

Find it online: https://crave-worthy.com/japanese-yogurt-cheesecake/