The recipe originated on Japanese social media as a minimalist, low‑sugar alternative to traditional cheesecake. It spread quickly because it uses only Greek yogurt and a single type of cookie, embodying Japan’s love for simple, photogenic desserts that can be made with pantry staples.

Traditional New York cheesecake relies on a baked cream‑cheese batter and a sweet graham‑cracker crust. The Japanese viral version skips baking, uses tangy Greek yogurt for a lighter texture, and swaps the crust for spiced Biscoff or similar cookies, resulting in a much lower‑sugar, no‑bake dessert.

In Japan, creators have swapped Biscoff for local speculoos‑style cookies, used matcha‑flavored yogurt, or added red bean paste for a Japanese twist. Some versions use mochi‑type rice crackers instead of Western cookies, giving a chewier texture.

It’s popular as a quick after‑school snack, a low‑calorie dessert for tea gatherings, and a “TikTok‑ready” treat for birthdays or seasonal celebrations where a photogenic, easy‑make dessert is desired.

The original calls for unsweetened Greek‑style yogurt and Japanese “Sable” cookies (a thin spiced biscuit). Acceptable substitutes include Lotus Biscoff, speculoos, ginger snaps, or Oreo Thins, and any plain strained Greek yogurt or skyr.

It pairs nicely with fresh seasonal fruit such as strawberries or yuzu‑infused berries, a drizzle of matcha‑sweetened syrup, or alongside a small serving of mochi ice cream for contrast in temperature and texture.

Common errors include using low‑fat yogurt that is too watery, not allowing enough chilling time for the cookies to soften, and over‑mixing which can incorporate air and make the texture less dense. Follow the chilling time and use thick Greek yogurt for best results.

Warming the cream cheese for a few seconds makes it pliable enough to blend smoothly with the thick Greek yogurt, preventing lumps. Room‑temperature cheese can work but may take longer to achieve a uniform mixture.

Yes, assemble the cups up to step 5, cover tightly, and refrigerate for up to 3 days. Keep them sealed to prevent the yogurt from absorbing other fridge odors. Do not freeze, as the texture will become grainy.

The YouTube channel emmymade focuses on quick, minimalist cooking experiments, often testing viral food trends and low‑ingredient recipes while providing honest taste tests and practical home‑cook tips.

emmymade emphasizes real‑world ingredient swaps, clear visual step‑by‑step testing, and candid commentary on flavor and texture, whereas many channels simply recreate the trend without discussing practicality or ingredient accessibility.