This 2-ingredient Japanese cheesecake is taking over instagram

This no-bake Japanese cheesecake needs just two ingredients—and Instagram can’t stop talking about it (Pic credit: salonikukreja/ instagram)

• Japanese cheesecake trend uses just Greek yoghurt and Biscoff biscuits
• Recipe is no-bake and sets in fridge for 24 hours
• #japanesecheesecake has millions of views and rave reviews on social media

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If you’re on Instagram, it is hard to ignore the new dessert trend that has taken over. Everyone seems to be obsessed with the Japanese cheesecake, which is made out of just two ingredients. What’s more, it doesn’t need any baking.

This simple cheesecake is actually made with unflavoured Greek yoghurt and Biscoff biscuits. The caramelised cookies are pressed gently into the yoghurt, sealed, and refrigerated for 24 hours. The next day, the yoghurt firms up and the cookies soften, creating a creamy, cheesecake-like texture.

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Many food creators have been praising the cheesecake and sharing their own experiments on social media. They have also customised it by either choosing a flavoured yoghurt or different cookies and toppings. Either way, it has received rave reviews from those who have tried it.

On social media, the  hashtag #japanesecheesecake has garnered millions of views, making it quite a hit recipe. What makes it even better is that it has a high amount of protein due to the Greek yoghurt. However, the cookies must be used in moderation because they have sugar and carbs.

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A post shared by Saloni Kukreja🌷 (@salonikukreja)

While the original continues to be a hit and can be made in single-serve jars, chef and content creator Saloni Kukreja, who enjoys over a million followers on Instagram, shared her unique version of the Japanese cheesecake. It is delicious and something you’d love to try.

She wrote, “VIRAL 2-ingredient Japanese yoghurt cheesecake 😍 This recipe was all over my feed, and I had to try it, and honestly, it’s SO good!”

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Ingredients

• 300 g mango yoghurt

• 8-10 coconut biscuits

Process

• Take the yoghurt in a bowl and whisk it nicely until smooth and creamy.

• Transfer the yoghurt to a container and place the coconut biscuits into it.

• Let it sit overnight in the fridge or until it sets.

• Serve chill and enjoy