Viral 2 ingredient Japanese cheesecake 🍰

Ingredients

• 400 g Greek Yogurt (full‑fat, plain, preferably 2% or higher for creaminess)
• 200 g Biscoff Cookies (crushed fine; can use any speculoos‑style spiced biscuits)
• 50 g Unsalted Butter (melted; helps bind the crust)
• 2 tablespoons Honey or Maple Syrup (optional sweetener for the filling; adjust to taste)
• 1 tablespoon Lemon Juice (adds brightness; optional)

Instructions

1. Prepare the Cookie Crust

   Place Biscoff cookies in a food processor and pulse until they become fine crumbs. If you don’t have a processor, put the cookies in a zip‑top bag and crush with a rolling pin.

   Time: PT5M

2. Combine Crumbs with Butter

   Transfer the crumbs to a mixing bowl, add melted butter, and stir until the mixture holds together when pressed.

   Time: PT5M

3. Press Crust into Pan

   Evenly press the crumb‑butter mixture into the bottom of the springform pan, creating a compact layer about ½‑inch thick.

   Time: PT5M

4. Blend Yogurt Filling

   In a clean mixing bowl, whisk together Greek yogurt, honey (or maple syrup), and lemon juice until smooth and slightly thickened.

   Time: PT5M

5. Assemble the Cheesecake

   Pour the yogurt mixture over the chilled crust, spreading gently with a spatula to the edges.

   Time: PT5M

6. Chill to Set

   Cover the pan with plastic wrap and refrigerate for at least 2 hours, or until the filling is firm to the touch.

   Time: PT2H

   Temperature: 4°C

7. Serve

   Run a thin knife around the edge of the pan, release the springform, slice with a clean, wet knife, and serve chilled.

   Time: PT5M

Nutrition Facts

Calories

210

Protein

12 g

Carbohydrates

22 g

Fat

9 g

Fiber

1 g