Japanese-Style Cheesecake

If you’ve been anywhere near TikTok lately, you’ve probably seen the viral 2-ingredient Japanese cheesecake made with Greek yogurt and Biscoff cookies. It’s simple, no-bake, and honestly… kind of genius.

But here’s the thing… I loved the idea, but I wanted a version that felt a little more me. Something creamier, a bit more filling, and worth making again after the trend passes. So I tested it a few ways and landed on this version with blended cottage cheese, vanilla, and a tiny pinch of salt.

It’s still no bake. Still simple. Just a little more elevated and snack-worthy.

Why You’ll Love This No-Bake Japanese Cheesecake

• No oven required
• High-protein without tasting “healthy”
• Made with simple, minimal ingredients
• Creamy, lightly sweet, and not overly rich
• Perfect for make-ahead snacks or dessert

This is one of those recipes that somehow tastes better the next day.

Ingredients

Full-fat Greek yogurt creates the creamy base and gives this cheesecake its signature tang and structure without needing cream cheese.

Full-fat cottage cheese blends smooth and adds extra protein, making this more filling while still keeping the texture light and airy. I use cottage cheese in a lot of recipes, like these Cottage Cheese Pancakes.

Biscoff cookies act as the base, softening as they chill and giving that lightly spiced, cookie-butter flavor everyone loves.

Vanilla extract or vanilla bean paste adds warmth and that classic cheesecake flavor. Vanilla bean paste makes it feel a little bakery-style, but either works.

Sea salt might seem small, but it’s important. It balances the sweetness and keeps the cheesecake from tasting flat.

It’s simple, cozy, lightly sweet, and honestly one of those recipes that feels way more satisfying than the ingredient list suggests.

If you love protein-packed desserts, you’ll love my Blueberry Cheesecake Protein Balls.

Ingredient Swaps & Easy Customizations

No cottage cheese ? Use all Greek yogurt. The cheesecake will be softer but still delicious.

No Biscoff cookies ? Graham crackers, digestive biscuits, or vanilla wafers all work.

Want it sweeter ? Add 1–2 tablespoons maple syrup or honey to the blended filling.

Vanilla bean paste vs extract ? Either works. Paste gives a bakery-style flavor, extract keeps it simple.

How to Make No-Bake Japanese Cheesecake

Step 1: Blend the Filling

Add Greek yogurt and cottage cheese to a high-speed blender. Blend for 60–90 seconds until completely smooth. This step is key. You don’t want any cottage cheese texture left.

Add vanilla and salt and blend briefly to combine.

Step 2: Build the Base

Line a small dish or mini springform pan with parchment paper. Arrange Biscoff cookies in a single layer on the bottom, breaking them as needed to fit.

Step 3: Assemble

Pour the blended cheesecake mixture over the cookies and smooth the top.

Step 4: Chill

Cover and refrigerate for at least 2 hours, but overnight is best.

Step 5: Slice & Serve

Once fully set, lift out, slice, and enjoy cold.

Recipe Tips That Actually Matter

• Blend longer than you think you need to
• Use full-fat dairy for best structure
• Don’t skip the salt, it balances the sweetness
• Overnight chilling gives the cleanest slices
• Store covered in the fridge for up to 4 days

Chill Time: 2 Hours vs Overnight

You can eat this cheesecake after about 2 hours, and it will hold together. The texture is softer and more mousse-like.

If you let it chill overnight, the texture improves a lot. It becomes firmer, creamier, and much easier to slice. This is the version I prefer, especially if you’re making it ahead.

For another no-bake option, try my Cookie Dough Overnight Oats.

How to Store

Store covered in the refrigerator for up to 4 days. This cheesecake actually tastes better after it has fully chilled.

Frequently Asked Questions

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