The Viral Japanese Cheesecake With Two Ingredients ( Greek Yoghurt & Biscoff Biscuits )
The Viral Japanese Cheesecake With Two Ingredients ( Greek Yoghurt & Biscoff Biscuits ) is a easy Australian Fusion recipe that serves 4. 250 calories per serving. Recipe by 2 Aussie on YouTube.
Prep: 10 min | Cook: PT0M | Total: 15 min
Cost: $12.32 total, $3.08 per serving
Ingredients
- 200 g Lotus Biscoff Biscuits (whole biscuits, unopened packet works best)
- 500 g Greek Yogurt (full‑fat, plain (any brand))
Instructions
Open the Biscoff packet
Remove the lid from the Biscoff biscuit packet and set the biscuits aside. If you prefer smaller pieces, break a few with a knife or your hands.
Time: PT5M
Layer the biscuits in the container
Place the whole (or broken) Biscoff biscuits into the bottom of your container, leaving a small gap at the top for the yogurt.
Time: PT3M
Add the Greek yogurt
Spoon the Greek yogurt over the biscuits, covering them completely. Use the back of the spoon to smooth the surface.
Time: PT2M
Seal and refrigerate
Close the lid tightly and place the container in the refrigerator for at least 12 hours, up to 24 hours. The biscuits will soften and the mixture will take on a cheesecake‑like texture.
Time: PT0M
Temperature: 4°C
Serve
After the chilling period, scoop out portions into bowls or eat straight from the container. Enjoy the creamy, sweet‑tangy treat!
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 8 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 1 g
Dietary info: Vegetarian, Gluten (contains), Dairy
Allergens: Milk, Wheat, Soy
Ingredient Substitutions
- Instead of Lotus Biscoff Biscuits: Speculoos cookies, Graham crackers, Chocolate chip cookies
- Instead of Greek Yogurt: Plain regular yogurt, Vanilla yogurt (will be sweeter), Skyr
Equipment Needed
- Glass or plastic container with lid
- Large spoon or spatula
- Measuring cup or kitchen scale (optional)
- Knife (optional, for breaking biscuits) (optional)
Critical Steps — Do Not Skip
- Ensuring the yogurt completely covers the biscuits (Step 3).
- Refrigerating for a full 12‑24 hours so the biscuits soften properly (Step 4).
Chef Tips from the Video
- Full‑fat Greek yogurt gives the richest, most cheesecake‑like mouthfeel.
- For extra flavor, swirl a teaspoon of honey or a dash of vanilla extract into the yogurt before pouring.
- Press the biscuits down lightly with the back of a spoon after adding yogurt to eliminate air pockets.
Troubleshooting
Biscuits remain hard after 12 hours.
Leave the dessert in the fridge for an additional 6‑12 hours, or use a thinner container so the yogurt can fully surround each biscuit.
Yogurt is too runny and the texture is soupy.
Use a thicker, full‑fat Greek yogurt or strain the yogurt through a cheesecloth for 30 minutes before assembling.
Storage
Refrigerator: Keep sealed in the fridge for up to 3 days.
Freezer: Not recommended – texture changes when frozen.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the dessert the night before; it tastes even better after the biscuits have fully softened.
- Store in an airtight container to prevent the yogurt from absorbing fridge odors.
Frequently Asked Questions
What is the cultural significance and history of the Biscoff Yogurt “Japanese Cheesecake” in Australian social media trends?
The Biscoff Yogurt “Japanese Cheesecake” became a viral snack on Instagram and TikTok in 2023, popularised by Australian creators who dubbed it “Japanese” because the original trend used Japanese‑style crackers. It reflects Australia’s love for quick, Instagram‑ready desserts that blend international influences with local pantry staples.
What are the traditional regional variations of Japanese‑style cheesecake in Japan compared to this viral Biscoff version?
Traditional Japanese cheesecake, also called “soufflé cheesecake,” is light, fluffy, and baked with cream cheese, eggs, and a water bath. The viral Biscoff version skips baking entirely, using softened biscuits and Greek yogurt for a denser, cheesecake‑like texture, showing how the concept has been adapted for convenience.
How is the Biscoff Yogurt “Japanese Cheesecake” traditionally served in Australian homes?
Australians typically serve it straight from the jar or scoop it into small bowls, often topped with an extra Biscoff biscuit or a drizzle of honey. It’s enjoyed as a snack, after‑school treat, or a light dessert after dinner.
What occasions or celebrations is the Biscoff Yogurt “Japanese Cheesecake” associated with in Australian culture?
Because it’s quick to make, it’s popular for casual gatherings, school lunchboxes, and as a sweet treat during weekend brunches. It also appears on Instagram feeds during “food trend” challenges and holiday snack swaps.
What authentic ingredients are used in the original Japanese cheesecake versus the viral Biscoff version?
The authentic Japanese cheesecake uses cream cheese, butter, eggs, sugar, and a water‑bath bake. The viral Biscoff version replaces those with Lotus Biscoff biscuits and plain Greek yogurt, creating a no‑bake, lower‑fat alternative.
What other Australian desserts pair well with the Biscoff Yogurt “Japanese Cheesecake”?
It pairs nicely with a cup of flat‑white coffee, a slice of lemon drizzle cake, or a fresh fruit salad featuring berries and kiwi, balancing the sweet, creamy texture with acidity.
What are the most common mistakes to avoid when making the Biscoff Yogurt “Japanese Cheesecake”?
Common errors include not covering the biscuits fully with yogurt, which leaves dry crunchy spots, and not allowing enough chilling time, resulting in hard biscuits. Also, using low‑fat yogurt can make the texture watery.
Why does this recipe use Greek yogurt instead of regular yogurt?
Greek yogurt is thicker and higher in protein, giving the dessert a richer, cheesecake‑like consistency. Regular yogurt is more liquid and can make the biscuits soggy without achieving the desired texture.
Can I make the Biscoff Yogurt “Japanese Cheesecake” ahead of time and how should I store it?
Yes, you can assemble it up to three days in advance. Keep it sealed in the refrigerator; the biscuits will continue to soften, and the flavor will meld. Do not freeze, as the texture changes.
What texture and appearance should I look for when the Biscoff Yogurt “Japanese Cheesecake” is done?
The top should be smooth and slightly glossy, with the biscuits fully submerged and softened. When you cut or scoop, the interior should be creamy with no dry biscuit pieces, resembling a soft cheesecake.
What does the YouTube channel 2 Aussie specialize in?
The YouTube channel 2 Aussie focuses on easy, budget‑friendly Australian home cooking, often highlighting viral food trends, quick snack ideas, and simple recipes that require minimal ingredients and equipment.
How does the YouTube channel 2 Aussie’s approach to viral snack recipes differ from other cooking channels?
2 Aussie emphasizes a laid‑back, relatable style, using everyday pantry items and a distinctly Aussie sense of humor. Unlike more polished channels, 2 Aussie often shows the messy, real‑life steps (like eating biscuits before they’re used) to keep the content authentic and approachable.
Last updated: August 25, 2026
