Viral two ingredient Japanese cheesecake with a twist
Viral two ingredient Japanese cheesecake with a twist is a easy American recipe that serves 8. 250 calories per serving. Recipe by Michelle Cottrell on YouTube.
Prep: 20 min | Cook: 6 hrs | Total: 6 hrs 35 min
Cost: $5.13 total, $0.64 per serving
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
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
Melt the Cookie Butter
Add the Biscoff cookie butter to a small saucepan and melt over low heat, stirring constantly until smooth.
Time: PT5M
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
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
Add the First Cheesecake Layer
Pour half of the cheesecake filling over the crust and smooth the surface with a spatula.
Time: PT2M
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
Repeat Layers
Add the remaining crust crumbs, pour the rest of the cheesecake filling, and finish with the remaining melted cookie butter.
Time: PT3M
Chill to Set
Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until fully set.
Time: PT6H
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
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Milk, Gluten
Ingredient Substitutions
- Instead of Jell‑O Cheesecake Mix: instant cheesecake mix, cream cheese mixture
- Instead of Plain Yogurt: Greek yogurt 5 % fat, regular plain yogurt
- Instead of Honey: agave syrup, maple syrup
- Instead of Vanilla Extract: vanilla paste, almond extract
- Instead of Lemon Juice: lime juice, a splash of white wine vinegar
- Instead of Biscoff Cookies: graham crackers, digestive biscuits
- Instead of Biscoff Cookie Butter: Nutella, peanut butter
Equipment Needed
- Mixing Bowl
- Whisk
- Food Processor or Zip‑Top Bag + Rolling Pin
- Small Saucepan
- Spatula
- Serving Dish or Springform Pan
Critical Steps — Do Not Skip
- Crushing the Biscoff cookies to a fine crumb
- Melting the Biscoff cookie butter without burning
- Whisking the yogurt and Jell‑O mixture to a smooth filling
- Refrigerating for a full 6 hours to ensure proper set
Chef Tips from the Video
- Add a pinch of sea salt to the filling for deeper flavor.
- Lightly toast the crushed Biscoff crumbs in a dry pan for extra crunch before pressing into the crust.
- Use fresh lemon juice rather than bottled for a brighter taste.
Troubleshooting
Crust becomes soggy after a few hours.
Press the crust firmly and chill it for 10‑15 minutes before adding the filling; this creates a barrier that reduces sogginess.
Cheesecake filling does not set.
Ensure the yogurt is full‑fat (5 % or higher) and refrigerate for the full 6 hours; a shorter chill time can leave the mixture loose.
Cookie butter separates or looks grainy.
Melt over low heat while stirring continuously; if it starts to separate, remove from heat and whisk vigorously.
Storage
Refrigerator: Cover and store for up to 3 days.
Freezer: Not recommended; texture may become grainy.
Room temperature: Only for serving; return to fridge within 2 hours.
Make-Ahead Tips
- Prepare the crust and filling a day ahead; keep covered in the fridge.
- Melted cookie butter can be reheated gently in the microwave for a quick drizzle.
Frequently Asked Questions
What is the cultural significance and history of Biscoff No‑Bake Cheesecake in American dessert cuisine?
Biscoff No‑Bake Cheesecake blends the classic American cheesecake tradition with the Belgian‑origin Biscoff cookie, a popular spice‑infused biscuit introduced to the U.S. by the Lotus brand. The dessert reflects modern convenience trends, using instant mixes and ready‑made spreads to create a quick, indulgent treat.
What are the traditional regional variations of cheesecake in the United States that differ from this Biscoff version?
Traditional American cheesecakes often use a graham‑cracker crust, cream cheese, and a baked filling, while New York‑style cheesecake is dense and rich. The Biscoff version swaps the graham crackers for spiced Biscoff cookies and skips baking, offering a lighter, no‑bake alternative.
How is Biscoff No‑Bake Cheesecake traditionally served in American households?
It is usually served chilled, sliced into wedges, and sometimes garnished with extra Biscoff cookies or a drizzle of warmed cookie butter. It’s a popular make‑ahead dessert for holidays, pot‑lucks, and casual gatherings.
What occasions or celebrations is Biscoff No‑Bake Cheesecake traditionally associated with in American culture?
Because it requires no oven, it’s a favorite for summer barbecues, holiday parties, and family gatherings where quick, make‑ahead desserts are valued. It also appears on birthday tables and brunch spreads.
What authentic traditional ingredients are used in classic American cheesecake versus the Biscoff No‑Bake Cheesecake?
Classic American cheesecake relies on cream cheese, sugar, eggs, and a graham‑cracker crust. The Biscoff version substitutes cream cheese with full‑fat yogurt, uses a Jell‑O cheesecake mix for flavor, and incorporates Biscoff cookies and cookie butter for a spiced, caramel‑like twist.
What other American desserts pair well with Biscoff No‑Bake Cheesecake?
It pairs nicely with fresh berries, a dollop of whipped cream, or a side of caramel sauce. For a full dessert spread, serve it alongside apple crumble or a chocolate mousse.
How does the YouTube channel Michelle Cottrell specialize in dessert recipes?
The YouTube channel Michelle Cottrell focuses on quick, approachable home‑cooking tutorials, especially desserts that use minimal ingredients and simple techniques, making them accessible for beginners and busy cooks.
What are the most common mistakes to avoid when making Biscoff No‑Bake Cheesecake?
Common errors include over‑mixing the filling, which can cause a watery texture, and not chilling the cheesecake long enough, resulting in a loose set. Also, failing to press the crust firmly can lead to sogginess.
Why does this Biscoff No‑Bake Cheesecake recipe use melted Biscoff cookie butter instead of a traditional caramel sauce?
Melted Biscoff cookie butter adds a unique spiced caramel flavor that complements the Biscoff crumbs, while staying simple—no extra sugar or butter is needed, keeping the recipe truly two‑ingredient‑inspired.
Can I make Biscoff No‑Bake Cheesecake ahead of time and how should I store it?
Yes, assemble the cheesecake up to the refrigeration step and keep it covered in the fridge for up to three days. For longer storage, avoid freezing as the texture may become grainy.
Last updated: August 30, 2026
