Description
This viral “Japanese cheesecake” isn’t actually cheesecake, but it’s still such a fun little treat. It’s a 2-ingredient snack that somehow tastes like dessert. You just press cookies into yogurt, pop it in the fridge, and by the next day, it turns into this creamy, soft, cheesecake-ish situation that’s surprisingly delicious.
Ingredients
Scale
For the Large Tub:
- 32-Ounce Container Chobani Plain Greek Yogurt (or your favorite Greek Yogurt)
- 6-12 Biscoff Cookies
For the Single Serving:
- 5.3-Ounce Chobani Plain Yogurt Cup
- 3 Biscoff Cookies
Instructions
For the Large Tub
- Open the yogurt tub, but don’t fully remove the foil.
- Press Biscoff cookies straight down into the yogurt in a row, pushing them in until only the very tip is showing. You’re mostly just trying to fill up the open white space—no need to make it perfect.
- Optional: If you want more cookie coverage, scoop out some of the yogurt, press in one layer of cookies, add the yogurt back, then add a second layer of cookies on top.
- Cover well and refrigerate overnight. Enjoy!
For the Single Serving
- Open the yogurt cup, but leave the foil attached.
- Break the cookies in half, then press the jagged edges of each piece down into the yogurt until only the tips are sticking up.
- Cover well and refrigerate for at least 4 hours (overnight is even better). Enjoy!
Notes
- Store covered in the fridge for up to 4 days. Don’t freeze.
- Like any yogurt, a little liquid may pool on top after a day or so. Totally normal—just pour it off or stir it in.
- For the big tub, the cookies may not reach all the way to the bottom. That’s why the two-layer method works better for some people. (Biscoff also makes XL cookies that would be perfect here!)
- I personally didn’t love it with plain yogurt, but vanilla and cheesecake-flavored yogurt were SO good. Use whatever you love most.
- You don’t have to stick with Biscoff! Any cookie that can soak up moisture works great—Oreos, graham crackers, shortbread, etc. Even Belvita breakfast cookies work.
- I like leaving the foil on because it acts as a second barrier for storage. Just be sure to cover it with something else too (lid, plastic wrap, etc.) so it stays fresh.
- Prep Time: 2
- Chill Time: 4-8 hours
- Category: Snack
- Method: No Bake
- Cuisine: American
