viral 2-ingredient Japanese yogurt cheesecake

Ingredients

• 200 g Biscoff Biscuits (crushed to fine crumbs)
• 300 g Greek Yogurt (full‑fat) (room temperature for easier mixing)
• 100 g Biscoff Spread (for drizzling on top)
• 150 g Fresh Cherries (pitted and halved)
• 50 g Crunchy Fresh Biscuit (e.g., shortbread, broken into small pieces)

Instructions

1. Crush the Biscoff biscuits

   Place the Biscoff biscuits in a food processor and pulse until they become fine crumbs; if you don’t have a processor, put them in a zip‑lock bag and crush with a rolling pin.

   Time: PT5M

2. Combine biscuits with yogurt

   Transfer the crumbs to a mixing bowl, add the Greek yogurt and stir until a thick, uniform mixture forms.

   Time: PT5M

3. Press mixture into the pan

   Evenly spread the mixture into the base of a 6‑inch springform pan (or divide among serving glasses), pressing gently with the back of a spoon to create a smooth surface.

   Time: PT2M

4. Chill overnight

   Cover the pan with plastic wrap and place it in the refrigerator for at least 8 hours (overnight) to set.

   Time: PT8H

   Temperature: 4°C

5. Add toppings before serving

   Remove the cheesecake from the fridge, drizzle the Biscoff spread over the top, scatter the pitted cherry halves and sprinkle the crunchy biscuit pieces.

   Time: PT5M

6. Serve

   Slice (if using a springform pan) and serve chilled. Enjoy within 3 days for best texture.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

5g

Carbohydrates

30g

Fat

12g

Fiber

2g