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–+ servings
5 from 1 vote

Chocolate Swirl Japanese Cheesecake

This no-bake Japanese cheesecake recipe features a rich chocolate swirl and a creamy, high-protein base made with Greek yogurt and cottage cheese.
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Prep Time 5 minutes
Chill Time 10 hours
Total Time 10 hours 5 minutes
SERVINGS: 1

Ingredients

  • 1/2 cup full-fat Greek yogurt
  • 1/2 cup full-fat cottage cheese
  • 6-7 Biscoff cookies
  • 1 tsp vanilla extract or vanilla bean paste
  • Pinch of salt
  • 2 tbsp cocoa powder or melted chocolate
  • 1-2 tbsp maple syrup or honey, optional

Instructions

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  • Blend Greek yogurt and cottage cheese until completely smooth.
  • Add vanilla and salt and blend briefly.
  • Remove one-third cup batter and mix with cocoa powder or melted chocolate.
  • Line a dish with parchment and layer Biscoff cookies on the bottom.
  • Pour vanilla batter over cookies and smooth the top.
  • Spoon chocolate mixture on top and gently swirl.
  • Refrigerate at least 2 hours, preferably overnight.
  • Slice and serve cold.

Notes

  • Overnight chilling gives the best texture
  • Use full-fat dairy for best results
  • Store in the fridge up to 4 days

Nutrition

Serving: 1 | Calories: 561kcal | Carbohydrates: 65g | Protein: 27g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 23mg | Sodium: 583mg | Potassium: 506mg | Fiber: 4g | Sugar: 32g | Vitamin A: 203IU | Calcium: 241mg | Iron: 3mg