Trying The 2 Viral Cheesecake Hacks
Trying The 2 Viral Cheesecake Hacks is a medium Japanese recipe that serves 8. 325 calories per serving. Recipe by That Savage Kitchen on YouTube.
Prep: 30 min | Cook: PT0M | Total: 45 min
Cost: $21.38 total, $2.67 per serving
Ingredients
- 2 cups Non‑Fat Greek Yogurt (plain, unsweetened)
- 0.5 cup Swerve Granular Sweetener (measure like sugar)
- 1 cup Fresh Strawberries (hulled and diced)
- 1.5 cups Biscoff Cookies (crushed into fine crumbs)
- 1 teaspoon Vanilla Extract (pure, optional for flavor)
- 16 oz Cream Cheese (full‑fat, softened to room temperature)
- 0.75 cup Granulated Sugar (for classic version)
- 3 Large Eggs (room temperature)
- 1 cup Heavy Cream (cold, for folding into classic cheesecake)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 3 tablespoons Unsalted Butter (melted, for classic crust)
Instructions
Prepare Biscoff Crust
Place Biscoff cookies in a food processor and pulse until fine crumbs form. For the classic version, add melted butter to the crumbs and pulse briefly to combine.
Time: PT5M
Press Crust into Pan
Evenly press the Biscoff crumb mixture into the bottom of the 8‑inch springform pan using the back of a spoon or the base of a glass. Chill the crust while you prepare the fillings.
Time: PT5M
Mix Healthy Yogurt Filling
In a large mixing bowl, whisk together the non‑fat Greek yogurt, Swerve sweetener, vanilla extract, and half of the diced strawberries until smooth.
Time: PT5M
Assemble Healthy Cheesecake
Pour the yogurt mixture over the chilled Biscoff crust, spreading evenly. Top with the remaining fresh strawberries.
Time: PT5M
Chill Healthy Cheesecake
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight for best texture.
Time: PT4H
Prepare Classic Cream Cheese Filling
In a clean mixing bowl, beat softened cream cheese until smooth. Add granulated sugar and beat until light and fluffy. Add eggs one at a time, mixing just until incorporated. Stir in lemon juice and vanilla extract.
Time: PT8M
Fold in Whipped Cream
In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cream‑cheese mixture until just combined.
Time: PT5M
Assemble Classic Cheesecake
Pour the cream‑cheese filling over the chilled Biscoff‑butter crust, smoothing the top with a spatula.
Time: PT5M
Chill Classic Cheesecake
Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until fully set.
Time: PT4H
Serve
Run a thin knife around the edge of the springform pan, release the latch, and gently lift the cheesecake. Slice with a warm knife for clean cuts. Serve chilled.
Time: PT5M
Nutrition Facts
- Calories
- 325
- Protein
- 6 g
- Carbohydrates
- 28 g
- Fat
- 18 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains dairy, Contains eggs, Contains gluten
Allergens: Dairy, Eggs, Gluten, Soy (Biscoff cookies contain soy)
Ingredient Substitutions
- Instead of Non‑Fat Greek Yogurt: plain low‑fat yogurt, skyr
- Instead of Swerve Granular Sweetener: erythritol, stevia blend
- Instead of Fresh Strawberries: raspberries, blueberries
- Instead of Biscoff Cookies: graham crackers, digestive biscuits
- Instead of Vanilla Extract: almond extract
- Instead of Cream Cheese: neufchâtel cheese
- Instead of Granulated Sugar: Swerve (for lower‑calorie version)
- Instead of Large Eggs: egg whites only
- Instead of Heavy Cream: whipping cream
- Instead of Lemon Juice: lime juice
- Instead of Unsalted Butter: margarine
Equipment Needed
- Food Processor
- Mixing Bowl
- Rubber Spatula
- 8‑inch Springform Pan
- Measuring Cups and Spoons
- Whisk
- Plastic Wrap
- Refrigerator
- Knife and Cutting Board
Critical Steps — Do Not Skip
- Pressing the Biscoff crust firmly to prevent crumbling.
- Not over‑mixing the cream‑cheese filling to avoid cracks.
- Allowing both cheesecakes to chill for a minimum of 4 hours.
Chef Tips from the Video
- Use room‑temperature yogurt and cream cheese for a smoother batter.
- For extra strawberry flavor, blend a handful of strawberries into the yogurt mixture before folding in the diced pieces.
- A quick strawberry puree (blend strawberries with a splash of lemon juice) makes a beautiful glaze for the healthy cheesecake.
Troubleshooting
Crust falls apart when slicing.
Press the crust more firmly and chill it for at least 15 minutes before adding the filling.
Cheesecake surface cracks after refrigeration.
Do not over‑beat the cream‑cheese mixture and ensure the cheesecake cools gradually in the fridge rather than a sudden temperature drop.
Filling is too runny and does not set.
Make sure the cream cheese is fully softened and the whipped cream is folded gently; increase chilling time to 6‑8 hours.
Storage
Refrigerator: Cover tightly with plastic wrap; keep up to 5 days.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Do not store at room temperature; may spoil.
Make-Ahead Tips
- Prepare the Biscoff crust a day ahead and keep refrigerated; it will stay crisp.
- Both cheesecakes improve in flavor after an overnight chill.
Frequently Asked Questions
What is the cultural significance and history of Japanese cheesecake in Japanese cuisine?
Japanese cheesecake, also known as "soufflé cheesecake," originated in Japan in the 1980s and blends the lightness of a soufflé with the richness of a traditional cream cheese cake. It reflects Japan’s love for delicate textures and subtle sweetness, becoming a popular café dessert worldwide.
What are the traditional regional variations of Japanese cheesecake in Japan?
In Japan, the classic version is a baked, airy cheesecake, while some regions serve a no‑bake, mousse‑like version that sets in the fridge. Variations may include matcha‑flavored, yuzu‑citrus, or seasonal fruit toppings such as strawberries or mango.
How is Japanese cheesecake traditionally served in Japanese cafés?
Japanese cafés typically serve the cheesecake chilled, sliced into neat squares, often drizzled with fruit coulis or topped with fresh berries. It is usually presented on a simple white plate to highlight its light, fluffy texture.
What occasions or celebrations is Japanese cheesecake traditionally associated with in Japanese culture?
Japanese cheesecake is a popular treat for tea time, birthdays, and seasonal festivals such as cherry‑blossom (sakura) celebrations, where it may be flavored with sakura essence or topped with pink strawberry glaze.
How does Japanese cheesecake fit into the broader Japanese dessert tradition?
Japanese desserts often emphasize subtle sweetness, smooth textures, and seasonal ingredients. Japanese cheesecake aligns with these principles by offering a light, not overly sweet cake that can be paired with tea or fruit, complementing other traditional sweets like mochi and wagashi.
What are the authentic traditional ingredients for Japanese cheesecake versus acceptable substitutes?
Traditional Japanese cheesecake uses cream cheese, eggs, sugar, butter, and a light flour or cornstarch. Acceptable substitutes include Greek yogurt for a lower‑calorie version, Swerve for sugar‑free, and Biscoff or graham crackers for the crust, as demonstrated in That Savage Kitchen’s recipe.
What other Japanese dishes pair well with Japanese cheesecake from That Savage Kitchen?
Japanese cheesecake pairs nicely with a cup of green tea, matcha latte, or a light fruit salad featuring seasonal berries. For a full Japanese‑style dessert spread, serve it alongside mochi ice cream or dorayaki pancakes.
What makes the healthy Greek yogurt Japanese cheesecake special in Japanese dessert cuisine?
The healthy version swaps high‑fat cream cheese for non‑fat Greek yogurt and uses Swerve as a sugar substitute, reducing calories while keeping the characteristic light, fluffy texture. This adaptation respects the original’s airy mouthfeel while offering a lower‑calorie, protein‑rich alternative.
What are the most common mistakes to avoid when making the classic no‑baked Japanese cheesecake from That Savage Kitchen?
Common mistakes include over‑beating the cream‑cheese mixture, which can cause cracks, and not chilling the crust long enough, leading to a crumbly base. Also, adding eggs that are too cold can create lumps; bring them to room temperature first.
Why does the That Savage Kitchen recipe use a no‑bake method instead of the traditional baked method for Japanese cheesecake?
That Savage Kitchen opts for a no‑bake method to simplify the process, avoid the risk of over‑browning, and retain the ultra‑light, mousse‑like texture that defines Japanese cheesecake. It also allows the use of alternative ingredients like Greek yogurt without compromising set‑up time.
What does the YouTube channel That Savage Kitchen specialize in?
The YouTube channel That Savage Kitchen specializes in bold, experimental takes on classic comfort foods, often featuring high‑energy commentary, creative ingredient swaps, and step‑by‑step tutorials aimed at home cooks who love both flavor and fun.
Last updated: August 24, 2026
