Viral 2 ingredient japanese yogurt cheesecake 😋

Ingredients

• 300 g Marie Biscuits (crushed into coarse pieces; use fresh biscuits for best crunch)
• 400 g Sweetened Condensed Milk (full‑fat, unopened can)
• 100 g Unsalted Butter (melted; can be substituted with ghee for richer flavor)
• 2 tbsp Cocoa Powder (unsweetened; optional for chocolate flavor)
• 50 g Mixed Nuts (chopped; optional for crunch)
• 1 tsp Vanilla Extract (pure; optional)

Instructions

1. Crush the biscuits

   Place the Marie biscuits in a food processor and pulse until they become coarse crumbs. If you don’t have a processor, put the biscuits in a zip‑lock bag and crush with a rolling pin.

   Time: PT5M

2. Melt butter and combine with condensed milk

   In a small saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the sweetened condensed milk, cocoa powder, and vanilla extract until smooth.

   Time: PT5M

   Temperature: Low heat

3. Mix biscuits with the wet mixture

   Pour the melted butter‑condensed milk mixture over the crushed biscuits in the mixing bowl. Add the chopped nuts if using. Stir gently until all biscuit pieces are evenly coated.

   Time: PT5M

4. Press into the pan

   Transfer the crumb mixture into the prepared 8‑inch square pan. Using the back of a spoon or a flat spatula, press the mixture firmly and evenly to create a compact layer.

   Time: PT3M

5. Chill to set

   Cover the pan with plastic wrap and place it in the refrigerator for at least 1 hour, or until the cake is firm enough to cut.

   Time: PT60M

   Temperature: 4°C

6. Serve

   Remove the cake from the pan, slice into squares or rectangles, and serve chilled. Optionally dust with extra cocoa powder or drizzle with melted chocolate.

   Time: PT2M

Nutrition Facts

Calories

320

Protein

4 g

Carbohydrates

38 g

Fat

18 g

Fiber

1 g