This 2-ingredient no-bake Japanese cheesecake recipe is legit

Ingredients

• 300 g Greek Yogurt (unsweetened, plain; add an extra scoop (~50 g) for richer texture)
• 150 g Biscoff Biscuits (crushed into fine crumbs; can substitute Japanese coconut biscuits, graham crackers, or digestive biscuits)

Instructions

1. Crush the biscuits

   Place the Biscoff biscuits in a zip‑lock bag and crush them into fine crumbs using a rolling pin, or pulse them in a food processor.

   Time: PT2M

2. Measure the Greek yogurt

   Scoop 300 g (about 1 ¼ cups) of unsweetened Greek yogurt into the mixing bowl. Add an extra scoop (≈50 g) for a richer texture.

   Time: PT2M

3. Mix yogurt with biscuit crumbs

   Add the crushed biscuit crumbs to the yogurt and stir until the mixture is uniform and the crumbs are fully saturated.

   Time: PT3M

4. Portion into a container

   Transfer the mixture into a small, airtight container (e.g., a 6‑oz mason jar). Press the surface flat with the back of a spoon.

   Time: PT2M

5. Refrigerate

   Cover loosely (the lid may not close fully) and place the container in the refrigerator for at least 6 hours, preferably overnight, until a firm layer forms.

   Time: PT6H

   Temperature: 4°C

6. Serve

   Remove from the fridge, garnish with fresh berries if desired, and enjoy chilled.

   Time: PT1M

Nutrition Facts

Calories

188

Protein

4 g

Carbohydrates

25 g

Fat

7.5 g

Fiber

1.3 g