2-Ingredient Japanese “Cheesecake”
This 2-Ingredient Japanese “Cheesecake” is a viral no-bake dessert made with thick yogurt and cookies, chilled until creamy and spoonable with a cheesecake-like texture. Simple, high-protein, and endlessly customizable.
Servings: 1
Equipment
- small glass, jar, or bowl
Ingredients
- 5-6 ounces plain whole milk yogurt, you can use any type of plain yogurt you like: low fat or non fat is fine.
- 3-4 Biscoff cookies, or any cookie you like.
Instructions
Using your own jar
- Put a dollop of yogurt at the bottom of the jar, then layer the cookies and yogurt until you reach the top. Break the cookies as needed to fit. Use about equal amounts of yogurt and cookie.
- Cover and refrigerate for at least 5 hours, or overnight. Enjoy with a spoon!
Using an individual carton of yogurt
- Open the yogurt and gently push the cookies down into the container. Break them as needed to fit.
- Cover and refrigerate for at least 5 hours, or overnight. Enjoy with a spoon!
Storage
- For the best “cheesecake” texture, make it the night before and enjoy it the next day. The cookies can become too mushy after 48 hours.
Nutrition
Calories: 196 kcal · Carbohydrates: 24 g · Protein: 6 g · Fat: 9 g · Saturated Fat: 3 g · Polyunsaturated Fat: 0.1 g · Monounsaturated Fat: 1 g · Cholesterol: 18 mg · Sodium: 65 mg · Potassium: 220 mg · Sugar: 7 g · Vitamin A: 140 IU · Vitamin C: 1 mg · Calcium: 172 mg · Iron: 0.1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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