Viral two ingredient Japanese cheesecake with a twist

Ingredients

• 1 pack Jell‑O Cheesecake Mix (full 3‑oz (85 g) pack, any flavor)
• 1 cup Plain Yogurt (5 % milk‑fat, Greek‑style for thickness)
• 1 tablespoon Honey (mild honey preferred)
• 1 teaspoon Vanilla Extract (pure vanilla extract)
• 1 teaspoon Lemon Juice (freshly squeezed)
• 200 grams Biscoff Cookies (crushed into fine crumbs)
• 2 tablespoons Biscoff Cookie Butter (melted for drizzling)

Instructions

1. Crush the Biscoff Cookies

   Place the Biscoff cookies in a zip‑top bag and crush with a rolling pin, or pulse in a food processor until fine crumbs form.

   Time: PT5M

2. Melt the Cookie Butter

   Add the Biscoff cookie butter to a small saucepan and melt over low heat, stirring constantly until smooth.

   Time: PT5M

3. Prepare the Cheesecake Filling

   In a mixing bowl, whisk together the yogurt, the whole Jell‑O cheesecake pack, honey, vanilla extract, and lemon juice until the mixture is completely smooth.

   Time: PT5M

4. Create the First Crust Layer

   Press about half of the crushed Biscoff crumbs into the bottom of the serving dish, forming an even layer.

   Time: PT3M

5. Add the First Cheesecake Layer

   Pour half of the cheesecake filling over the crust and smooth the surface with a spatula.

   Time: PT2M

6. Drizzle Cookie Butter and Sprinkle Crumbs

   Drizzle half of the melted cookie butter over the cheesecake layer, then sprinkle a small amount of the remaining crumbs on top.

   Time: PT2M

7. Repeat Layers

   Add the remaining crust crumbs, pour the rest of the cheesecake filling, and finish with the remaining melted cookie butter.

   Time: PT3M

8. Chill to Set

   Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until fully set.

   Time: PT6H

9. Serve

   Slice the chilled cheesecake, garnish with extra Biscoff cookies or a drizzle of warmed cookie butter, and serve cold.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g