Most often the recipes that rack up millions of views look amazing, but do they actually taste good? That’s exactly what I was wondering when I saw video after video highlighting “Japanese cheesecake,” a trend that involves sticking Biscoff cookies into a container of Greek yogurt.
According to Lisa Kitahara, the blogger behind Okonomi Kitchen, this dessert first went viral in Japan and draws similarities to “rare cheesecake,” a no-bake Japanese-style cheesecake that “sits somewhere between cream cheese, panna cotta, and mousse.” I was most intrigued by the texture and needed to see for myself if this dessert is worth the hype.
How to Make Japanese Cheesecake
All you need is plain Greek yogurt and Biscoff cookies. If you’re using an individual container of yogurt, like me (and countless creators), don’t throw away the top! Place it aside for later. Next, break your Biscoff cookies in half and stick them upright into your yogurt container. (They should be standing up.) Finally, place the top back on your container and stick it in the fridge for at least four hours.
The cookies will soften while the yogurt is chilling (much like an icebox cake), and you’ll be left with a creamy, cheesecake-like dessert.
My Honest Review of Japanese Cheesecake
It was astonishing how much the flavor and texture of these two ingredients transformed over a few hours in the fridge. Biscoff cookies are super crunchy (anyone who’s had one on a flight knows this), but their texture magically transforms after sitting in the yogurt. When I sunk my spoon into the yogurt cup, it glided right through the cookie — almost like a ladyfinger in tiramisu. I loved it!
The tanginess of the Greek yogurt balances out the sweetness of the cookie, and together they really taste like cheesecake! I was a little worried about using plain Greek yogurt and considered vanilla instead, but that’s truly unnecessary. The flavor of the cookie seeps into yogurt to add just the right amount of sweetness.
My favorite part, though, is how easy it is. Seriously — you only need two ingredients, and the only prep required is breaking some cookies in half. For a solo snack, I’ll eat it right from my yogurt cup. But this would also be a great dessert to prep in individual bowls for a dinner party.
