The Viral Japanese Cheesecake Hack With A Lemon Twist
The viral Japanese Cheesecake has been all over the internet and I just had to try it and put my spin on it. The original uses greek yogurt and Biscoff cookies for that buttery, nostalgic sweetness. Although I love a Biscoff cookie, they contain canola and vegetable oils that I try to avoid eating regularly so I wanted a version with better ingredients and flavors I love.
For the base, I use Siggi’s Whole Milk Vanilla Yogurt from the large tub. It has a thick, tangy texture, higher protein content, and just enough sweetness to balance the lemon. Tate’s Lemon Cookies soften overnight into a tender texture that pairs perfectly with the yogurt. Fresh lemon zest wakes everything up and gives it a light cheesecake flavor without needing cream cheese or actual cheesecake filling.
The best part is how simple it is. There is no baking, no equipment, and no prep beyond pressing cookies into yogurt and letting time do the work. It tastes like a lemony dessert but functions as a protein-rich snack.
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Gina
Lemon Viral Japanese Cheesecake
Ingredients
- 24 oz tub Siggi’s Whole Milk Vanilla Yogurt
- 6-8 Tate’s Lemon Cookies
- Zest of 1 lemon
- Honey or maple syrup to taste optional
Instructions
- Open the tub of yogurt.
- Press Tate’s lemon cookies (as many as you can fit) vertically into the yogurt so they are fully submerged.
- Add lemon zest on top and put lid back on.
- Refrigerate overnight or for at least 6 hours to allow the cookies to soften.
- Serve straight from the container or jar. Best eaten within 3 days.
