Viral Two Ingredient Japanese Cheesecake

Jumping on the Viral Bandwagon

I finally gave in and joined the many home cooks and chefs trying the viral two-ingredient Japanese cheesecake. It’s said to be super easy, surprisingly delicious, and even acceptable as a breakfast option—always a bonus.

What I didn’t love was the idea of crushing biscuits straight into a tub of Greek yoghurt. Thankfully, I came across a neater version that layers biscuits and yoghurt in a small dish, giving it a more cheesecake-like feel.

A Happy Coincidence

On my next supermarket run, I picked up the two ingredients, and before I knew it, the cheesecake was assembled and chilling in the refrigerator. I made a small one—just enough for two. And did I mention it’s our daughter’s birthday today? So this felt like a sweet little celebration. Cheers to her!

Ingredients Used:

500 g Greek yoghurt

1 small packet Biscoff biscuits

Method:

Step By Step Procedure:

Grease a small dish or pan and line it with baking paper, leaving an overhang on both sides.

Place a layer of 4 Biscoff biscuits at the base.

Top with 2½ tablespoons Greek yoghurt and smooth gently with the back of a spoon.

Repeat the layers. My dish comfortably held three layers of biscuits and yoghurt.

Finish with crushed Biscoff on top.

Cover and refrigerate overnight, or for at least 4 hours if you’re in a hurry.

Now comes the hardest part—waiting to see how it turns out!

Other Cheesecake Recipes For You To Try

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