viral 2 ingredient Japanese yogurt cheesecake 🍦⭐️

Ingredients

• 500 g Plain Unflavored High Protein Yogurt (full‑fat or low‑fat, no added sugar)
• 200 g Biscoff Biscuits (crushed into fine crumbs; can use Biscoff cookie spread for extra flavor)

Instructions

1. Crush the Biscoff Biscuits

   Place the Biscoff biscuits in a food processor and pulse until they become fine crumbs. If using a zip‑lock bag, add the biscuits, seal, and crush with a rolling pin.

   Time: PT5M

2. Press the Crust into the Pan

   Transfer the crumbs to the bottom of the springform pan and press firmly with the back of a spoon or your hand to create an even layer.

   Time: PT3M

3. Add the Yogurt Layer

   Spoon the plain high‑protein yogurt over the crust, smoothing the top with a spatula. No sweetener is needed because the Biscoff biscuits are already sweet.

   Time: PT4M

4. Chill Overnight

   Cover the pan with plastic wrap and place it in the refrigerator for at least 8 hours or overnight to set.

   Time: PT0M

   Temperature: 4°C

5. Serve

   Remove the cheesecake from the pan, slice, and enjoy as is or with a drizzle of honey or fresh fruit if desired.

   Time: PT3M

Nutrition Facts

Calories

150

Protein

10 g

Carbohydrates

20 g

Fat

5 g

Fiber

1 g