How to Make a 2-Ingredient “Japanese Cheesecake” with Yogurt and Biscoff

A viral dessert that’s almost too easy

Some food trends take off because they look impressive. Others go viral because they’re genuinely practical: minimal ingredients, minimal steps, and a payoff that feels bigger than the effort. The latest example is a two-ingredient dessert that’s been widely shared online under names like “viral Japanese cheesecake” or “Japanese yogurt cheesecake.”

The premise is disarmingly simple: combine yogurt with Biscoff cookies, refrigerate, and return later to something that’s creamy, tangy, and rich in a way that people associate with cheesecake. There’s no baking and no complicated method. It can also be made ahead, which makes it convenient for both breakfast and dessert.

That said, the name can be misleading. This is not the light, soufflé-style cheesecake that Japan is known for. The “Japanese” part refers to where the trend began: home cooks in Japan shared a version using sablé-style cookies, showing how two basic components could transform into a cheesecake-like spoonable treat after resting in the refrigerator.

What it is—and what it isn’t

Calling this a cheesecake sets expectations, so it helps to be clear about what you’ll actually get. Yogurt and cookies won’t taste identical to classic cheesecake, largely because the usual building blocks aren’t here: there’s no cream cheese, no eggs, and none of the sugar levels you’d typically associate with a baked dessert.

But the appeal is real. Once chilled, the cookies soften as they absorb moisture from the yogurt. The texture becomes scoopable and pudding-like, similar to the way Nilla wafers soften in banana pudding or the way an Oreo changes after a quick dip in milk. In each bite, you get creamy, tangy yogurt and softened, spiced cookie—close enough to the cheesecake experience that it can feel surprisingly satisfying.

Another difference is sweetness. Because this relies on yogurt rather than a sweetened cream cheese filling, it tends to be less sugary. For many people, that’s a feature, not a flaw—especially if you’re considering it as a breakfast option. The yogurt also brings protein, which adds to its breakfast-friendly reputation.

The only two ingredients you need

• Yogurt (thick styles work best, such as Greek yogurt or Icelandic skyr)
• Biscoff cookies (or another crisp, crumbly, buttery cookie)

Those are the essentials. Everything else is optional, and the “recipe” is more of a method than a strict formula. Still, your choices matter, because with only two ingredients, there’s nowhere for weak flavor or thin texture to hide.

Choosing the right yogurt

The trend works best with a thicker yogurt. Greek yogurt and Icelandic skyr are especially good options because they’re dense and tangy, which helps mimic a cream cheese-like character in the final spoonfuls. That tang is part of what makes the combination read as “cheesecake-adjacent,” even though it’s clearly not the same thing.

You can use plain yogurt or flavored yogurt. The main guideline is to pick a flavor that pairs well with the cookie. Vanilla is an easy match, since it plays nicely with spiced, caramelized notes and keeps the overall profile dessert-friendly without needing extra steps.

Some creators swap yogurt for blended cottage cheese. The method can work, but it adds effort because the cottage cheese needs to be blended. Cottage cheese is also naturally salty, which can pull the flavor away from what most people want in a cheesecake-like dessert. If your goal is maximum ease and a more classic dessert impression, yogurt is the more straightforward choice.

Why Biscoff is the popular choice

In Japan, the original versions leaned on sablé-style cookies. In the U.S., Biscoff has become the go-to because its flavor is distinctive: caramelized, spiced, and reminiscent of browned butter. Those notes help the dessert land closer to what many people expect from an American cheesecake crust.

You’re not limited to Biscoff, though. The key is using a cookie that’s crispy, crumbly, and buttery—something that will soften nicely after absorbing moisture. If you can’t find classic Biscoff, graham crackers are a workable substitute. Another option is Biscoff sandwich cookies, which include layers of cookie butter in the middle.

If you use Biscoff sandwich cookies, be aware of one texture detail: you may end up with firmer chunks of cookie butter throughout the mixture. Many people enjoy that, but it does mean the final texture won’t be perfectly uniform.

How to make the 2-ingredient “cheesecake” (step by step)

This method is intentionally low-effort. You don’t need special equipment, and you don’t need to transfer everything into a separate dish unless you want to. The simplest approach is to build it right in the yogurt container.

• Step 1: Check the yogurt container’s headspace. If the yogurt is filled to the brim, remove a few spoonfuls first. As you add cookies, the volume will rise, and you’ll want room to cover it neatly.
• Step 2: Insert the cookies. Push as many Biscoff cookies as you can directly into the yogurt container. Insert them vertically, leaving a small amount of space between each cookie.
• Step 3: Go cookie-forward. The yogurt flavor can be strong, so consider leaning Biscoff-heavy to make sure the cookie flavor comes through clearly.
• Step 4: Cover and refrigerate. Cover the container and refrigerate overnight or for at least a few hours.
• Step 5: Scoop and serve. After chilling, the cookies will have softened and become spoonable. Scoop out portions for breakfast or dessert.

The waiting time is where the transformation happens. As the cookies sit, they absorb moisture from the yogurt. That softening is what turns two separate ingredients into something cohesive, creamy, and easy to eat with a spoon.

What the texture and flavor are like after chilling

After a few hours in the refrigerator, the cookies lose their crunch and take on a tender, pudding-like softness. The overall texture becomes layered: creamy yogurt surrounding softened cookie, with the cookie’s spices and buttery notes spreading through the mixture.

Even if it doesn’t replicate cheesecake exactly, it can still scratch the same itch—especially if what you’re craving is the combination of tangy dairy and a spiced, crust-like cookie element. The result is rich in its own way, but not heavy in the way a traditional cheesecake slice can be.

Simple ways to improve it without changing the concept

Because the base version is so minimal, small tweaks can make a noticeable difference—particularly if you’re serving it as dessert rather than treating it like a quick breakfast.

• Add crunch right before serving. Crush a few still-crisp Biscoff cookies and sprinkle them over the top just before eating. This adds textural contrast, which can make the dessert feel more complete.
• Make it more dessert-like with a swirl. If you want a sweeter, more classic dessert impression, swirl a bit of maple syrup into the yogurt before adding the cookies.

These additions keep the spirit of the trend intact—still simple, still low-effort—while giving you more control over sweetness and texture.

Breakfast vs. dessert: how to decide

One reason this trend has stuck is its flexibility. The lack of heavy sweetness, combined with the protein from yogurt, makes it feel more suitable for breakfast than many other viral desserts. If you use a tangy, thick yogurt, the result can read like a creamy morning snack with a cookie twist.

On the other hand, it can also work as a last-minute dessert, especially when you want something that feels indulgent without requiring baking or a long ingredient list. If you’re hosting and need a make-ahead option that takes very little active time, this method fits neatly into a busy schedule: assemble it quickly, refrigerate, and serve later.

Practical tips for better results

With only two ingredients, the small details matter. These practical choices can help you get a more “cheesecake-like” experience from the same basic method:

• Use thick yogurt. Greek yogurt or skyr will give you a richer, more structured spoonful than thinner yogurts.
• Pick cookies with strong flavor. Biscoff’s caramelized, spiced profile helps the final dessert feel closer to a cheesecake-and-crust combination.
• Don’t be shy with the cookies. Because yogurt can dominate, using more cookies can help balance the flavor.
• Allow enough chill time. A few hours works, but overnight gives the cookies time to fully soften and meld with the yogurt.

The appeal of a trend that actually works

Not every online food idea is worth repeating, but this one has earned its popularity by being both easy and genuinely enjoyable. It’s a rare combination: a method that requires almost no technique, uses accessible ingredients, and delivers a result that feels more than the sum of its parts.

Think of it less as an authentic Japanese cheesecake and more as a clever, no-bake yogurt-and-cookie dessert inspired by a trend that began in Japan and evolved elsewhere. If you approach it with the right expectations—creamy, tangy, lightly sweet, and spoonable—you’ll likely understand why so many people keep making it.

Whether you eat it straight from the container for breakfast, dress it up with a crushed-cookie topping for texture, or swirl in maple syrup for a more dessert-like finish, the core idea remains the same: two ingredients, a little time in the fridge, and a surprisingly satisfying result.