Viral Japanese Cheesecake (No-Bake)
Viral Japanese Cheesecake (No-Bake)
Ingredients
- 24 ounces Siggi’s vanilla yogurt
- 1 teaspoon vanilla bean paste
- 1/4 cup strawberries, diced
- 8-10 Biscoff cookies, whole, for layering
- 4 Biscoff cookies, crushed, for topping
- as needed Biscoff cookie butter
Instructions
- 1
Open the container of Siggi’s vanilla yogurt. Add the vanilla bean paste and diced strawberries to the yogurt.
⏱️ 2 min
- 2
Stir the yogurt, vanilla bean paste, and diced strawberries well until all ingredients are thoroughly combined.
⏱️ 2 min
- 3
Take the 8 to 10 whole Biscoff cookies and gently press them down into the yogurt mixture. Arrange them to cover the surface, placing some vertically and some horizontally as needed.
⏱️ 3 min
- 4
Spread a thin, even layer of Biscoff cookie butter over the layered cookies and yogurt. You can drizzle it liberally for more flavor.
⏱️ 2 min
- 5
Sprinkle the 4 crushed Biscoff cookies evenly over the cookie butter layer.
⏱️ 1 min
- 6
Optionally, pipe a little extra Biscoff cookie butter on top for added decoration and flavor, if desired.
⏱️ 1 min
- 7
Cover the container with its lid and refrigerate for 24 hours to allow the flavors to meld and the cookies to soften, creating a cheesecake-like texture.
⏱️ 1440 min
Kitchen Tools
Viral Japanese Cheesecake (No-Bake)
- 24 ounces Siggi’s vanilla yogurt
- 1 teaspoon vanilla bean paste
- 1/4 cup strawberries, diced
- 8-10 Biscoff cookies, whole, for layering
- 4 Biscoff cookies, crushed, for topping
- as needed Biscoff cookie butter
Instructions
- 1
Open the container of Siggi’s vanilla yogurt. Add the vanilla bean paste and diced strawberries to the yogurt.
⏱️ 2 min - 2
Stir the yogurt, vanilla bean paste, and diced strawberries well until all ingredients are thoroughly combined.
⏱️ 2 min - 3
Take the 8 to 10 whole Biscoff cookies and gently press them down into the yogurt mixture. Arrange them to cover the surface, placing some vertically and some horizontally as needed.
⏱️ 3 min - 4
Spread a thin, even layer of Biscoff cookie butter over the layered cookies and yogurt. You can drizzle it liberally for more flavor.
⏱️ 2 min - 5
Sprinkle the 4 crushed Biscoff cookies evenly over the cookie butter layer.
⏱️ 1 min - 6
Optionally, pipe a little extra Biscoff cookie butter on top for added decoration and flavor, if desired.
⏱️ 1 min - 7
Cover the container with its lid and refrigerate for 24 hours to allow the flavors to meld and the cookies to soften, creating a cheesecake-like texture.
⏱️ 1440 min