Lemon Viral Japanese Cheesecake
A no-bake Japanese Cheesecake inspired yogurt cup made with Siggi’s Whole Milk Vanilla Yogurt, Tate’s Lemon Cookies, and fresh lemon zest. The cookies soften overnight for a tender texture and the yogurt provides satisfying protein. A clean, citrusy spin on the viral trend.
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.