2 Ingredient Japanese Cheesecake!🇯🇵
2 INGREDIENT JAPANESE CHEESECAKE!🇯🇵🍰🤤 is a easy Japanese recipe that serves 4. 350 calories per serving. Recipe by Angelina on YouTube.
Prep: 10 min | Cook: PT0M | Total: 15 min
Cost: $3.20 total, $0.80 per serving
Ingredients
- 400 g Greek Yogurt (full‑fat, plain Greek yogurt)
- 200 g Biscoff Biscuits (original Biscoff or Asda caramelised biscuits)
Instructions
Gather Ingredients
Measure out 400 g Greek yogurt and 200 g Biscoff biscuits and have a mixing bowl ready.
Time: PT1M
Crush the Biscuits
Place the biscuits in a food processor and pulse until fine crumbs form; if using a zip‑lock bag, smash with a rolling pin until very fine.
Time: PT3M
Adjust Yogurt Volume
Scoop out roughly two tablespoons (about 30 ml) of yogurt and set aside so the mixture won’t overflow the pan later.
Time: PT2M
Combine Yogurt and Crumbs
Add the remaining yogurt to the bowl of biscuit crumbs and stir until a uniform, thick batter forms.
Time: PT3M
Press Into Pan
Transfer the mixture into the springform pan, pressing firmly with the back of a spoon or spatula to create an even layer.
Time: PT2M
Refrigerate Overnight
Cover the pan with plastic wrap and place it in the refrigerator for at least 6 hours or overnight to set.
Time: PT0M
Serve
Remove the cheesecake from the pan, slice, and optionally garnish with extra crushed Biscoff crumbs.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 10 g
- Carbohydrates
- 35 g
- Fat
- 10 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Dairy, Wheat
Ingredient Substitutions
- Instead of Greek Yogurt: plain full‑fat yogurt, Skyr, quark
- Instead of Biscoff Biscuits: digestive biscuits, ginger snaps, other caramel biscuits
Equipment Needed
- Mixing Bowl
- Food Processor or Zip‑Lock Bag + Rolling Pin
- Spatula or Spoon
- 8‑inch Springform Pan or Small Casserole Dish
- Refrigerator
Critical Steps — Do Not Skip
- Crush the biscuits finely
- Press the mixture evenly into the pan
- Refrigerate overnight to set
Chef Tips from the Video
- A food processor yields the finest biscuit crumbs quickly
- Line the springform pan with parchment paper for easier release
- For extra flavor, drizzle a thin layer of caramel sauce before serving
Troubleshooting
Mixture is too runny
Add more crushed biscuits a tablespoon at a time until the consistency thickens
Mixture is too dry and crumbly
Stir in a little extra yogurt (1‑2 tbsp) until it binds
Cheesecake cracks when unmolding
Press the mixture firmly and ensure the pan is fully chilled before removal
Storage
Refrigerator: Keep sealed in the fridge for up to 3 days
Freezer: Not recommended – texture may become grainy
Room temperature: Do not store at room temperature
Make-Ahead Tips
- The cheesecake can be made up to 2 days ahead; keep tightly covered in the fridge
Frequently Asked Questions
What is the cultural significance and history of two‑ingredient Japanese cheesecake in Japanese cuisine?
While traditional Japanese cheesecake (soufflé cheesecake) dates back to the early 20th century, the viral two‑ingredient version is a modern internet adaptation that simplifies the technique using Greek yogurt and biscuit crumbs, reflecting Japan’s love for light, airy desserts and the global trend of minimalist recipes.
What are the traditional regional variations of Japanese cheesecake in Japan?
In Japan, the classic version varies by region: Osaka’s version is lighter and more soufflé‑like, while Hokkaido’s incorporates local dairy for a richer texture. The two‑ingredient version departs from these by using no eggs and no baking, but retains the fluffy feel through yogurt’s natural tang.
How is two‑ingredient Japanese cheesecake traditionally served in Japan?
When served in Japan, this style of cheesecake is typically sliced into small squares and enjoyed chilled, often accompanied by a drizzle of caramel or a dusting of powdered sugar, making it a popular snack for tea time or after‑dinner treats.
What occasions or celebrations is two‑ingredient Japanese cheesecake associated with in Japanese culture?
Although not tied to a specific holiday, the light, sweet nature of Japanese cheesecake makes it a popular choice for seasonal gatherings such as cherry‑blossom viewing (hanami) picnics and New Year’s tea gatherings, where a simple, elegant dessert is appreciated.
What other Japanese dishes pair well with two‑ingredient Japanese cheesecake?
Pair this cheesecake with a cup of matcha green tea, a serving of mochi ice cream, or a light fruit salad featuring yuzu‑flavored fruits for a balanced Japanese‑style dessert platter.
What makes two‑ingredient Japanese cheesecake special or unique in Japanese cuisine?
Its uniqueness lies in the ultra‑simple ingredient list—just Greek yogurt and Biscoff biscuits—yet it mimics the airy texture of traditional Japanese soufflé cheesecake without any baking or egg whites, embodying the Japanese aesthetic of simplicity and elegance.
What are the most common mistakes to avoid when making two‑ingredient Japanese cheesecake?
Common errors include over‑filling the pan, which causes overflow, not crushing the biscuits finely enough, leading to a grainy texture, and insufficient chilling time, which prevents the cheesecake from setting properly.
Why does this recipe use Greek yogurt instead of regular yogurt?
Greek yogurt has a higher protein and lower moisture content than regular yogurt, giving the cheesecake a thicker, creamier consistency that can hold together without eggs or gelatin.
Can I make two‑ingredient Japanese cheesecake ahead of time and how should I store it?
Yes, you can prepare it up to two days in advance; keep it covered in the refrigerator in an airtight container to maintain freshness and prevent it from absorbing other odors.
What does the YouTube channel Angelina specialize in?
The YouTube channel Angelina focuses on quick, budget‑friendly home cooking videos, often featuring viral trends, simple ingredient hacks, and easy‑to‑follow tutorials for everyday cooks.
How does the YouTube channel Angelina's approach to Japanese‑inspired desserts differ from other cooking channels?
Angelina emphasizes ultra‑minimalist recipes that use only two or three ingredients, prioritizing speed and cost‑effectiveness, whereas many other channels provide more traditional, multi‑step Japanese dessert techniques.
Last updated: August 30, 2026
