2-Ingredient Yogurt Cheesecake (Japan's viral recipe)

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Ingredients

1 1/2 cups (375 g) Greek yogurt, plain or flavoured* I like using 5% fat for the creamiest texture. I recommend at least 2% fat but you can also use 0%. Higher fat = richer and more cheesecake-like
2 tbsp (30 g) cream cheese, optional
12–16 coconut sable cookies Biscoff, Oreos or any type of drier cookies can be used
1 tsp lemon juice
1 1/2 tsp vanilla extract or 1/2 vanilla bean pod
1 tbsp maple syrup, or to taste
1 tbsp honey, or to taste
1-2 tbsp jam
Honey
Jam
Berry compote
Cocoa powder
Fresh fruit
Crushed cookies

1
Mix the filling: If using cream cheese, whisk it together with the Greek yogurt until completely smooth and creamy. This is also a good time time to add any sweetener or flavoring if you’d like.
2
Prepare the container: Arrange the cookies upright in your container, leaving about 1/2 cm of space between each cookie. Place a few cookies around the edges as well, pressing them firmly into the yogurt. You can leave a bit of the cookie sticking out of the yogurt (~1 cm) which will give it a bit of crispy texture. The more cookies you add the thicker and sweeter it will come out.
3
Chill and set: Cover and refrigerate for at least 6 hours or until set.
4
Serve: Run a knife or spatula around the edges and flip to unmold, or simply enjoy it straight from the container. Top with honey, jam, berry compote, or fresh fruit as desired. Enjoy!!