Japanese yogurt cheesecake, often called "yogurt cheesecake" or "soufflé cheesecake," originated in Japan as a lighter, fluffier alternative to traditional New York‑style cheesecake, emphasizing a delicate texture and subtle tang from yogurt.

In Japan, some versions incorporate matcha powder for a green tea flavor, while others use citrus zest such as yuzu. The base remains a blend of cream cheese, yogurt, and a light sponge or biscuit crust.

It is typically served chilled in thin slices, often accompanied by fresh fruit, a drizzle of fruit coulis, or a dusting of powdered sugar, and enjoyed as a dessert after a meal or with tea.

While not tied to a specific holiday, it is a popular choice for birthday parties, tea gatherings, and seasonal celebrations because of its light, refreshing nature.

It reflects Japan’s love for subtle sweetness and airy textures, aligning with other light desserts like "purin" (custard) and "mizu‑yokan" (gelatin desserts) that prioritize balance rather than richness.

Traditional recipes use cream cheese, Greek yogurt, and a biscuit crust. In this vegan version, high‑protein Greek soy yogurt replaces dairy yogurt and cream cheese, while Biscoff cookies provide the buttery crust and sweetness.

Serve it alongside a cup of matcha tea, a small bowl of chilled mochi ice cream, or a platter of fresh seasonal fruit for a balanced Japanese‑inspired dessert spread.

Common errors include using low‑protein soy yogurt that makes the mixture too watery, not crushing the Biscoff cookies finely enough, and skipping the overnight chill, which prevents the cheesecake from setting properly.

Greek soy yogurt has a thicker, creamier texture and higher protein content, which mimics the richness of cream cheese and helps the cheesecake hold its shape without added thickeners.

Yes, you can prepare it up to two days in advance. Keep it covered with plastic wrap in the refrigerator; the texture improves as it continues to set.

The cheesecake should be firm to the touch, with a smooth, slightly glossy surface. When sliced, it should hold its shape without crumbling, and the interior should be creamy yet set.

The YouTube channel BrownGirlVegan focuses on quick, easy, and nutritious plant‑based recipes that are high in protein and accessible for home cooks of all skill levels.

BrownGirlVegan emphasizes minimal‑ingredient, high‑protein twists on classic desserts, often adapting viral trends with dairy‑free alternatives while keeping the recipes simple enough for busy lifestyles.