Easy 2 ingredients japanese cheesecake recipe 😋🤤

Ingredients

• 200 g Plain Yogurt (whole‑milk, unsweetened; use a thick Greek‑style yogurt for firmer texture)
• 150 g Digestive Biscuits (crushed into fine crumbs; about 10‑12 biscuits)
• 5 g Instant Coffee Powder (about 2 teaspoons, dissolved in 2 Tbsp warm water)

Instructions

1. Prepare Coffee Solution

   Dissolve the instant coffee powder in 2 Tbsp warm water; set aside to cool.

   Time: PT3M

2. Crush Biscuits

   Place the digestive biscuits in a zip‑lock bag and crush them with a rolling pin until they become fine crumbs.

   Time: PT5M

3. Mix Yogurt and Coffee

   In the mixing bowl, combine the plain yogurt with the cooled coffee solution and stir until smooth.

   Time: PT4M

4. Combine Biscuits with Yogurt Mixture

   Add the crushed biscuits to the yogurt‑coffee mixture and stir until the crumbs are fully coated and the mixture resembles a thick paste.

   Time: PT5M

5. Press Into Tiffin Box

   Transfer the paste into the tiffin‑box‑shaped container, pressing firmly with the back of a spoon to create an even layer.

   Time: PT3M

6. Chill to Set

   Cover the container with its lid or plastic wrap and place it in the refrigerator for 6‑7 hours (or overnight) until firm.

   Time: PT6H30M

   Temperature: 4°C

7. Serve

   Remove the cheesecake from the refrigerator, slice with a clean knife, and enjoy straight from the tiffin box or on a plate.

   Time: PT3M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

20 g

Fat

5 g

Fiber

1 g