The Viral Japanese Yoghurt Cheesecake Recipe Everyone Is Making Right Now

Every once in a while, social media gifts us a recipe so absurdly simple that the internet stops to collectively blink. This season, it’s the Japanese yoghurt cheesecake, a two-ingredient dessert built entirely on Greek yoghurt and cookies. No eggs, no cream cheese, no soufflé-like expectations. Just a tub, a packet, and a dream. The kind of recipe that makes you question everything your culinary teacher once said about technique.

Why It’s Taking Over Your Feed

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The trend started in Japan with yoghurt and coconut cookies, but as it started globetrotting, it picked up Biscoff cookies on the way. It looks somewhat like a cheesecake but comes together with the energy of a midnight snack. It satisfies the “something sweet” craving without the guilt of committing to an actual bake. And most importantly, it photographs ridiculously well for a midnight craving. It’s the kind of dessert that makes you look like you soft-launched a baking era.

Tangy, creamy yoghurt meets the caramel-butter depth of cookies. You can even swap the plain yoghurt with a flavoured one and take it one step ahead by putting in a layer of crushed cookies at the top. Or if you want to give it a tiramisu twist, you can always dip the cookies in some coffee and then put them in the cheesecake. People are even going as far as to mix a spoon of cream cheese into the yoghurt to give it that authentic stamp. It’s light, chilled, not too sweet, and somehow feels both wholesome and decadent. The Greek yoghurt settles the sweetness of the cookies, and the texture sits somewhere between no-bake cheesecake and thick mousse, depending on how long you chill it.

Viral Yoghurt Cheesecake Recipe

You need:

• Greek yoghurt (full-fat for maximum creaminess), or flavoured Greek yoghurt

• Biscoff cookies or Crackers

Optional extras:

• Honey, if you like it sweeter

• Biscoff crumbs

• Coffee for a tiramisu twist

Steps:

1. Remove some of the yoghurt from the top.

2. Start placing your Biscoff cookies vertically, pushing them deep down until they touch the base. (You can dip them in coffee for a tiramisu flavour)

3. Put the lid back on and refrigerate it for at least a few hours before having it. Ideally, 24 hours.

4. Afterwards, simply grab a spoon and have a bite of your homemade cheesecake.

Is It Worth the Hype?

Yes, and no. Yes, because it will fulfil that sweet craving in two simple steps. And no, because it doesn't actually replace a cheesecake. It’s a dessert that takes the pressure off and still gives you something to show off on your stories. And sometimes, that’s all you really need.