Two ingredients. No oven. No eggs. No cream cheese. This viral Japanese cheesecake hack sounds too good to be true, but it works, and it tastes closer to real cheesecake than it has any right to.

The concept is simple: stick biscuits vertically into a tub of thick Greek yogurt, refrigerate overnight, and the yogurt firms up around the biscuits into something that slices like a cheesecake. The tang from the yogurt mimics cream cheese, the biscuits soften into a buttery layer, and the whole thing holds together when you cut it.

It is not cheesecake. But it is close enough that you will stop caring about the difference, especially when you remember it took five minutes to make.

Ingredients

  • 1 tub (about 500g) thick Greek yogurt
  • Japanese coconut biscuits (or substitute with Biscoff biscuits)
  • Optional: a sprinkle of allulose or any low-calorie sweetener

Singapore Swap

  • Greek yogurt: Farmers Union or Chobani from FairPrice Finest. Make sure it is the thick variety, not the runny one. Full fat gives the best texture.
  • Japanese coconut biscuits: Don Don Donki snack aisle. If you cannot find them, Lotus Biscoff from any supermarket works just as well.
  • Allulose: iHerb or Shopee. If unavailable, skip it entirely — the yogurt tang is enough.

Instructions

1. Prep the yogurt

Open your tub of Greek yogurt and give it a quick stir to smooth it out. If using sweetener, mix it in now.

2. Layer the biscuits

Take your biscuits and insert them into the yogurt one at a time, standing them up vertically. Form neat layered rows across the entire tub. Push them down gently so they are mostly submerged but the tops still peek out slightly.

3. Seal and refrigerate

Cover the container tightly with its lid or plastic wrap. Place in the fridge for at least 6 hours. Overnight is best — the longer it sits, the firmer and more cheesecake-like the texture becomes.

4. Slice and serve

After chilling, the yogurt and biscuits will have transformed into a firm, sliceable block. Cut into squares or rectangles. The biscuits will have softened into a buttery layer while the yogurt sets into a creamy, tangy base.

Tips

  • Full-fat Greek yogurt gives the best results. Low-fat versions are too runny and will not set properly.
  • Do not use regular yogurt — it needs to be the thick, strained Greek style.
  • The longer you refrigerate, the better. 6 hours is the minimum. 12-24 hours is ideal.
  • Try drizzling honey or adding fresh berries on top when serving for extra points.