Making The Viral Japanese Cheesecake
If you’ve been scrolling lately, you’ve probably seen the viral “Japanese Cheesecake” popping up everywhere. Despite the name, it’s not actually cheesecake. There’s no baking, no eggs, and no water bath involved. Still, it delivers a surprisingly soft, cake-like texture that feels dessert-worthy.
The best part? It uses only two ingredients.
This simple treat transforms overnight in the fridge. Some people think that overnight is too long. If you prefer, try starting with a couple of hours in the fridge and see what you think. What starts as yogurt and cookies turns into a spoonable, sweet, layered creation. It works as a quick dessert, an afternoon snack, or even a fun breakfast option.
Let’s break down how it works.
What You’ll Need for the Viral Japanese Cheesecake
For the large tub version, grab a 32-ounce container of plain Greek yogurt. Chobani is popular for this recipe, but any thick Greek yogurt works well. You’ll also need 6 to 12 Biscoff cookies.
If you prefer a single serving, use a 5.3-ounce yogurt cup and 3 Biscoff cookies. The process is nearly identical, just scaled down.
How to Make the Large Tub Version of Viral Japanese Cheesecake
Start by opening the yogurt tub without fully removing the foil. Keeping the foil attached helps when resealing later.
Press 6 Biscoff cookies straight down into the yogurt in a row. Leave just the tips of the cookies visible. The goal is to fill the major empty spaces inside the tub.
For more cookie coverage, try a layered approach. Remove about half of the yogurt and set it aside. Add a layer of 6 cookies inside the tub. Spoon the yogurt back in, then press another layer of cookies into the top.
Cover the tub well and refrigerate for your desired time. If you leave overnight, by morning, the cookies will have softened dramatically. They absorb moisture from the yogurt and create a tender, cake-like texture.
Scoop and enjoy straight from the tub.
How to Make a Single Serving of Viral Japanese Cheesecake
Open the yogurt cup while keeping the foil attached. Break 3 Biscoff cookies in half.
Press the jagged edges of each cookie half into the yogurt. Leave only the tips showing on top. This allows the cookies to soak up moisture evenly.
Cover the cup well and refrigerate for at least 2 hours. Overnight will make the cookies much softer. When you dig in, you’ll notice the cookies have softened into a spoonable, layered treat.
Why It Works
The magic comes from moisture absorption, and it’s surprisingly simple science. Greek yogurt may look thick, but it still contains plenty of water. That water slowly moves from the yogurt into the dry cookies. Because Biscoff cookies are crisp and porous, they readily soak up that moisture.
As the cookies absorb liquid, their structure begins to change. The crunchy texture softens first around the edges. Over time, the center becomes tender as well. After several hours, the cookies lose their snap completely.
Instead of crumbling, they hold together in a soft, cohesive layer. The starches in the cookies hydrate and swell. The sugars dissolve slightly, which adds to the smooth texture. What you’re left with feels surprisingly similar to a no-bake cake.
Greek yogurt plays an important role beyond just providing moisture. Its thickness slows down the absorption process. That gradual soaking keeps the cookies from turning mushy too quickly. The result is soft and sliceable rather than soggy.
The yogurt also firms up slightly as it rests. As the cookies draw in moisture, the layers settle together. This creates a unified texture that feels intentional, not accidental. When you scoop into it, you get creamy yogurt and tender cookie in one bite.
There’s also a flavor transformation happening overnight. The spiced caramel notes of Biscoff gently infuse into the yogurt. At the same time, the yogurt's tanginess mellows slightly. The flavors blend in a way that tastes more complex than the ingredient list suggests.
Helpful Tips
Store your yogurt “cheesecake” covered in the fridge for up to 4 days. Do not freeze it, as the texture will change.
If liquid pools on top, don’t worry. This is completely normal. You can pour it off or stir it back in before serving.
In the large tub, cookies may not reach the bottom. If you want full top-to-bottom coverage, layering helps.
Biscoff XL cookies also work well. You can also experiment with different yogurt flavors. Vanilla or cheesecake-style yogurt tastes great if plain isn’t your favorite. Some people suggested flavors like peach, mango, or lemon, but that is moving away from the more traditional cheesecake flavor.
Feel free to swap in other moisture-absorbing cookies. Oreos, graham crackers, shortbread, or even Belvita biscuits work nicely. Nilla wafers felt too soft, but you might feel differently
Keeping the foil attached adds an extra barrier. For best freshness, still add a lid or plastic wrap before refrigerating.
This viral “Japanese Cheesecake” may not be traditional, but it’s undeniably fun. With almost no prep time, it’s a low-effort treat that feels creative and satisfying. Sometimes the simplest recipes really are the most delightful. Check out our Easter Bunny Butt Cheesecake Ball for another fun recipe!
Viral Japanese Cheesecake
This viral “Japanese Cheesecake” isn’t actually cheesecake, but it is a quick, sweet treat that’s surprisingly delicious. With only two ingredients, it works as a snack, dessert, or even breakfast. It takes just a minute to assemble and transforms in the fridge into a soft, cake‑like treat.
Ingredients
- Large Tub Version
- - 32‑ounce container Chobani Plain Greek Yogurt (or any Greek yogurt you prefer)
- - 6–12 Biscoff cookies
- Single‑Serving Version
- - 5.3‑ounce Chobani Plain Yogurt cup
- - 3 Biscoff cookies
Instructions
Large Tub
- Open the yogurt tub without fully removing the foil.
- Press 6 Biscoff cookies straight down into the yogurt in a row, leaving just the tips visible. The goal is simply to fill major empty spaces.
- Optional: Remove half the yogurt, add a layer of 6 cookies, return the yogurt, and add another layer of 6 cookies for full top‑to‑bottom coverage.
- Cover well and refrigerate overnight. Enjoy!
Single Serving
- Open the yogurt cup, keeping the foil attached.
- Break 3 Biscoff cookies in half. Press the jagged edges of each half into the yogurt until only the tips show.
- Cover well and refrigerate for 4 hours or overnight. Enjoy!
Notes
- Store covered in the fridge for up to 4 days. Do not freeze.
- Liquid pooling on top is normal—remove or stir it in.
- Cookies may not reach the bottom in the large tub; layering helps if you prefer full coverage.
- Biscoff XL cookies also work.
- Flavored yogurts like vanilla or cheesecake‑style taste great if you don’t love plain yogurt.
- Swap in any moisture‑absorbing cookie: Oreos, graham crackers, shortbread, Belvita, etc.
- Keeping the foil on adds an extra barrier; still cover with an additional lid or wrap for best storage.
-
Chewy Peanut Butter Toffee Cookie
What better way to celebrate eat a cookie day than with a delicious Chewy Peanut Butter Toffee Cookie recipe.
-
Amazing Banana Pudding
The cream cheese adds an extra decadence and creaminess to this pudding and the layer of sliced bananas over the vanilla wafers keeps them from getting too soggy!
-
Apple Cinnamon Pinwheels
They are delicious eaten by themselves or served warm with a scoop of vanilla ice cream. Click the link to get this recipe!
-
Lemon Cheesecake Bars
The shortbread crust is topped with a layer of refreshing lemon and a layer of creamy cheesecake. It is absolute perfection!
-
Chocolate Chip Cookie Bars
The beauty of these bars is that you really can use any kind of baking chip that you'd like…chocolate, butterscotch, peanut butter, etc. Mix and match and find your favorite kind!
-
Carrotcake-Cheesecake Layer Cake
Carrotcake-Cheesecake Layer Cake: Read here for this decadent and rich spring dessert!
