These Japanese Yogurt "Cheesecake" Cups turn Greek yogurt, maple syrup, vanilla, and Biscoff cookies into an easy, make-ahead, no-bake dessert that has the flavor and texture of a creamy cheesecake!
Michelle's Recipe Rundown
There are so many recipe hacks that go viral on social media. As a professional food blogger, I'm always paying attention. Some are worth trying; some not so much. And this one, which was created in Japan, is totally deserving of all the hype!
The original recipe was just 2 ingredients: plain Greek yogurt and Biscoff cookies (or sablé cookies for the true Japanese version). And it was made right in the yogurt container. It was very good, but I thought it needed a little something to make it even better.
So I added pure maple syrup and vanilla extract to the yogurt for extra sweetness and flavor. It was perfect! For a nice single-serving presentation, I make it in small ramekins or dessert cups.
The Truth: This isn't really cheesecake (there's no cheese, after all). But it's close enough that it can most definitely satisfy that craving. As a bonus, the Greek yogurt has protein, if you're into tracking that.
Similar to an icebox cake, you have to make this ahead. The prep takes only about 5 minutes, and then it goes into the fridge for at least 4 hours so that the cookies can soak up moisture from the yogurt and soften (so be sure to plan for that time).
What you get is a thick, creamy, scrumptious dessert that's surprisingly similar to a no-bake cheesecake in taste and texture. And you can easily scale up the recipe to make as many servings as you need!
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Ingredients & Notes
Here are the 4 simple ingredients you need to make these no-bake yogurt cheesecake cups; amounts are in the recipe card below. I've also included a few notes on making the best selections as well as some simple substitutions.
- Plain Greek Yogurt - The thickness of Greek yogurt is important for achieving the best cheesecake-like texture, and whole milk yogurt will be the most rich and creamy (low-fat or non-fat versions can be used; they are less creamy).
- TIP: I don't recommend substituting regular yogurt, as it is too loose. You won't get the right consistency, and the cookies may get too soggy.
- If you're a fan of my Easy Instant Pot Vanilla Yogurt, you can use it for this recipe, but you'll want to follow the instructions for straining it to make it thicker like Greek yogurt. Also, since it's already sweetened and flavored, you can omit the maple syrup and vanilla from this recipe.
- Pure Maple Syrup - Get the good stuff; pancake syrup isn't the same. Honey can be substituted.
- Vanilla Extract - Use pure vanilla extract for the best flavor. Vanilla bean paste can be substituted in an equal amount.
- Biscoff Cookies - These are thin, crunchy Belgian cookies that have a warmly-spiced, caramelized flavor. Look for them in the cookie aisle of your grocery store. You could substitute graham crackers in a pinch, but they won't be quite as flavorful.
How to Make Japanese Yogurt Cheesecake Cups
This is a brief overview of the steps with photos. The full printable recipe with ingredient amounts and detailed instructions is in the recipe card below.
In a ramekin or dessert cup, mix the yogurt, maple syrup and vanilla extract.
Break the cookies into large pieces and insert them into the yogurt. Cover with plastic wrap and refrigerate for at least 4 hours until the cookies have softened.
Recipe Tips
- Don't make this too far ahead, as the cookies can get overly soggy. It's definitely ready to enjoy at 4 hours, but you can go overnight or a bit longer if needed. Based on my experience, for best results, I don't recommend making it any longer than 24 hours in advance.
Storage
Store, covered with plastic wrap, in the refrigerator for up to 24 hours. After that, the cookies will start to get too soft. Although you can store it up to 4 days and it will still taste good, the texture will be a bit different.
Easy Variations
For the Original 2-Ingredient Japanese Yogurt Cheesecake, use the plain Greek yogurt and Biscoff cookies only and omit the maple syrup and vanilla. It'll be less sweet, but you may prefer it that way.
Or you can try one or a combination of any of the following (experiment and have fun!):
- Flavored Greek Yogurt: Vanilla, strawberry, raspberry, blueberry peach, etc. Since these will have sugar and flavoring added, you will probably want to omit or adjust the maple syrup and vanilla.
- Different Cookies: Any dry, crisp cookie should work, such as shortbread cookies, Oreos, vanilla wafers, gingersnaps, etc.
- Add-Ins and Toppings: Jam, preserves, lemon curd, chocolate sauce, caramel sauce, peanut butter, chocolate chips, and more can be mixed into the yogurt or spooned on top of the finished dessert.
Want more no-bake desserts using Greek yogurt?
Try my Greek Yogurt Jello Cups and Greek Yogurt Pudding Cups.
I hope you try this Japanese Yogurt Cheesecake Cups recipe and love it as much as I do. Thanks for visiting today!
More Easy No-Bake Dessert Recipes to Try
If you make this recipe, I'd love to know how it went. Please leave a comment and star rating below. Thanks!
📋Recipe
Japanese Yogurt Cheesecake Cups
Ingredients
- ½ cup plain whole milk Greek yogurt, low-fat or non-fat yogurt can be used, but the result won't be as creamy
- 2 teaspoons pure maple syrup, or to taste; honey can be susbtituted
- ⅛ teaspoon pure vanilla extract, vanilla bean paste can be substituted in an equal amount
- 25 grams Biscoff cookies, See Notes below
Special Equipment
- 6-ounce ramekin or dessert cup
Instructions
- In a 6-ounce ramekin or dessert cup, stir together the Greek yogurt, maple syrup and vanilla extract until well combined.
- As needed, break the cookies into large pieces, and insert them into the yogurt vertically so that they are mostly but not fully submerged (just the very tops should show). Be sure to leave some space between each cookie piece so that the yogurt surrounds each one.
- Cover with plastic wrap and refrigerate for at least 4 hours, until the cookies have softened and the yogurt has thickened even more. Enjoy!
Notes
- I use the Lotus brand XL Biscoff cookies (airline size). Each individually-wrapped snack pack is 25 grams and contains 2 cookies. I use one snack pack, and I break each cookie into 3 equal pieces to fit perfectly into my 6-ounce ramekin.
- Graham crackers can be used in a pinch, but they are not as flavorful as Biscoff cookies.
- Don't make this too far ahead, as the cookies can get overly soggy. It's definitely ready to enjoy at 4 hours, but you can go overnight or a bit longer if needed. Based on my experience, I don't recommend making it any longer than 24 hours in advance.
- I don't recommend substituting regular yogurt, as it is too loose. You won't get the right consistency, and the cookies may get too soggy.
- You can easily scale up this recipe to make as many servings as you need!
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