The viral‼️ Japanese cheesecake

Ingredients

• 1/2 cup Spreadable Cream Cheese (softened, cut into cubes)
• 500 g Plain Yogurt (3.5% fat) (full‑fat plain yogurt)
• 1/2 cup Heavy Whipping Cream (chilled)
• 2 Tbsp Biscoff Spread (softened in microwave)
• 1 cup Biscoff Cookies (or butter biscuits) (crushed to fine crumbs)
• 2 Tbsp Pistachio Spread (optional for pistachio flavor)
• 2 Tbsp Crushed Pistachios (for garnish)
• 2 Tbsp Dark Chocolate (melted for Oreo flavor)
• 1/2 cup Oreo Cookies (crushed)
• 2 Tbsp Salted Caramel Sauce (store‑bought or homemade)
• 2 Tbsp Walnuts (crushed for garnish)
• 2 Tbsp Strawberry Jam (for strawberry flavor)
• 1 Tbsp Dried Strawberries (for topping)
• 1 Tbsp White Chocolate Shavings (for garnish on strawberry layer)
• 1/2 cup Butter Biscuits (or graham crackers) (crushed for strawberry layer)

Instructions

1. Combine Cream Cheese and Yogurt

   Place the spreadable cream cheese and plain yogurt in a mixing bowl. Using a hand mixer, beat on medium speed until the mixture is completely smooth and creamy.

   Time: PT5M

2. Whip the Heavy Cream

   In a separate bowl, whip the chilled heavy cream until soft peaks form.

   Time: PT5M

3. Fold Whipped Cream into Cheese Base

   Gently fold the whipped cream into the cream‑cheese‑yogurt mixture until fully incorporated, creating a light, airy texture.

   Time: PT3M

4. Melt Biscoff Spread

   Transfer the Biscoff spread to a microwave‑safe bowl and heat on high for 20‑30 seconds, stirring until smooth.

   Time: PT2M

   Temperature: High (microwave)

5. Crush Biscoff Cookies

   Place Biscoff cookies in a zip‑lock bag and crush with a rolling pin, or pulse in a food processor, until fine crumbs form.

   Time: PT5M

6. Assemble Classic Biscoff Flavor

   In the first dessert container, press a thin layer of crushed Biscoff crumbs into the bottom. Fill the container about three‑quarters full with the plain cheesecake mixture, drizzle ½ Tbsp melted Biscoff spread on top, then sprinkle a little more crushed crumbs. Smooth the surface with a spatula.

   Time: PT5M

7. Prepare Pistachio Cheesecake Portion

   Divide a quarter of the remaining cheesecake mixture into a separate bowl. Stir in the pistachio spread until evenly colored. Assemble in the second container using crushed Biscoff crumbs at the base, the pistachio‑flavored mixture, and a drizzle of extra Biscoff spread. Top with crushed pistachios.

   Time: PT5M

8. Prepare Oreo Cookies‑and‑Cream Portion

   Melt the dark chocolate (see step 4) and fold it into another quarter of the cheesecake mixture. Fold in crushed Oreo cookies. Assemble in the third container with a base of crushed Biscoff crumbs, the Oreo‑chocolate mixture, and a final swirl of melted chocolate using a toothpick.

   Time: PT5M

9. Prepare Salted Caramel Portion

   Swirl salted caramel sauce into the next quarter of the cheesecake mixture until ribbons appear. Assemble in the fourth container with crushed Biscoff crumbs, the caramel‑infused mixture, and a topping of crushed walnuts and a light drizzle of extra caramel.

   Time: PT5M

10. Prepare Strawberry Portion

    Stir strawberry jam into the final quarter of the cheesecake mixture. In the fifth container, add a thin layer of crushed butter biscuits (or graham crackers), pour the strawberry‑flavored mixture, and garnish with dried strawberries and white chocolate shavings. Optionally drizzle a tiny amount of extra strawberry jam on top.

    Time: PT5M

11. Chill the Cheesecakes

    Cover each container with plastic wrap and place all five cheesecakes in the refrigerator. Chill for at least 12 hours or overnight so the flavors set and the crumb base softens.

    Time: PT0M

    Temperature: 4°C

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

22 g

Fat

15 g

Fiber

1 g