Today I’m making the viral two ingredient Japanese cheesecake. I know, everything on TikTok gets called viral, but every now and then something really is worth trying — and this is one of those recipes.

I just got back from Japan, so I’m fully on board with testing anything Japanese-inspired. This version is everywhere right now, and the idea is simple: a cheesecake-style dessert using Greek yogurt and Biscoff cookies.

The original recipe uses plain Greek yogurt and Biscoff cookies. I didn’t go fully plain. I’ve seen people make this a few different ways, so I decided to put a small spin on it while still keeping the base idea the same.

The whole point of using Greek yogurt here is to create a healthier alternative to traditional cheesecake. I love cheesecake — especially a classic New York style — but this is meant to be lighter while still hitting those familiar flavors.

🟢 People Also Love Our Banana Pudding Cake Recipe

Layering the Cheesecake

The process is surprisingly simple. The cookies are placed directly into the yogurt, one by one. It looks a little strange at first, but once you start layering them in, it actually starts to look really good.

The cookies soften as they sit, absorbing moisture from the yogurt. That’s where the magic happens. What starts as a basic combination slowly turns into something that looks and feels like a cheesecake.

At this point, the cheesecake already looks solid, but I decided to add one extra step. This isn’t part of the original recipe — just something I wanted to try.

Adding a Personal Twist

The final addition was melted Biscoff cookie butter drizzled over the top. Yes, this technically defeats the “healthy” angle a bit, but the amount used is small, and curiosity won.

Once everything was layered and smoothed out, it was covered and placed in the refrigerator. The minimum rest time is about six hours, but this was left overnight for a full 24 hours.

🟢 Also Check Our Blueberry Tiramisu Cake Recipe

The 24-Hour Test

After a full day in the fridge, the texture completely changed. The cookies softened all the way through, and the layers became clearly defined.

The first scoop says everything. The cookies cut easily, the yogurt holds its shape, and the whole thing looks way closer to cheesecake than expected.

Flavor-wise, it really does give the illusion of cheesecake. The softened cookies mimic a crust, similar to a graham cracker base, while the yogurt brings that creamy tang.

The cookie butter drizzle adds extra flavor, but honestly, it isn’t required. Without it, the cheesecake still tastes great. With it, it’s just a little more indulgent.

---

Final Thoughts

This doesn’t taste exactly like a traditional cheesecake — and it’s not trying to. But as an alternative, it absolutely works.

The layers, the texture, and the way the cookies absorb into the yogurt make this surprisingly satisfying. It’s simple, different, and honestly addictive.

If you’re curious about viral recipes and want something easy that still feels like a treat, this two ingredient Japanese cheesecake is worth trying.

This one’s a success.