Trying the *Viral* Japanese 2 Ingredient yogurt cheesecake

Ingredients

• 2 cups Greek Yogurt (full‑fat, plain)
• 2 tablespoons Instant Coffee Powder (dissolved in 2 tbsp hot water)
• 2 tablespoons Bourbon (smooth, unflavored)
• 2 tablespoons Honey (optional) (adds gentle sweetness; adjust to taste)

Instructions

1. Prepare Coffee Mixture

   Combine instant coffee powder with 2 tbsp hot water in a small cup and stir until fully dissolved.

   Time: PT2M

2. Mix Yogurt Base

   In a mixing bowl, whisk the Greek yogurt until smooth, then add the dissolved coffee, bourbon, and honey (if using). Whisk until the mixture is uniform and slightly airy.

   Time: PT5M

3. Transfer to Pan

   Line the bottom of the 8‑inch springform pan with parchment paper, then pour the yogurt mixture into the pan, smoothing the top with a spatula.

   Time: PT3M

4. Seal and Chill

   Cover the pan tightly with plastic wrap and place it in the refrigerator for at least 4 hours, preferably overnight, until set.

   Time: PT4H

   Temperature: 4°C

5. Serve

   Remove the plastic wrap, gently release the springform, slice with a warm knife, and serve chilled. Optionally garnish with a dusting of cocoa powder or a drizzle of extra bourbon.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

8 g

Carbohydrates

12 g

Fat

5 g

Fiber

0 g