Viral No-Bake Japanese Cheesecake

Course Breakfast, Dessert

Prep Time 5

Chill Time 4

Servings servings

Viral No-Bake Japanese Cheesecake made with yogurt for a tangy, cake-like texture. An easy, no-bake dessert perfect for snacks or breakfast.

Divide the 1½ cups whole milk vanilla Greek yogurt between two small bowls or containers.
Add half of the ¼ cup strawberry jam to each bowl of yogurt and swirl it in.
Divide the 14 butter biscuits between each bowl, then press them into the yogurt and jam mixture. Make sure to leave some space between them so each cookie is fully surrounded by yogurt and jam. If the cookies are too big, they can be broken to fit your bowl or container.
Cover the top of the bowl or jar, then place it in the fridge to rest for 4 hours or overnight.

Make sure to enjoy your Japanese cheesecakes within 2 days for the best results once they are assembled.
An easy-to-find alternative for the butter biscuits is plain graham crackers or Biscoff cookies.