2-Ingredient Yogurt Cheesecake (Japan's viral recipe)

• 1 1/2 cups (375 g) Greek yogurt, plain or flavoured*
• I like using 5% fat for the creamiest texture. I recommend at least 2% fat but you can also use 0%. Higher fat = richer and more cheesecake-like
• 2 tbsp (30 g) cream cheese, optional
• 12–16 coconut sable cookies
• Biscoff, Oreos or any type of drier cookies can be used
• 1 tsp lemon juice
• 1 1/2 tsp vanilla extract or 1/2 vanilla bean pod
• 1 tbsp maple syrup, or to taste
• 1 tbsp honey, or to taste
• 1-2 tbsp jam
• Honey
• Jam
• Berry compote
• Cocoa powder
• Fresh fruit
• Crushed cookies

Instructions

1. 1.Mix the filling: If using cream cheese, whisk it together with the Greek yogurt until completely smooth and creamy.
2. 2.This is also a good time to add any sweetener or flavoring if you’d like.
3. 3.Prepare the container: Arrange the cookies upright in your container, leaving about 1/2 cm of space between each cookie.
4. 4.Place a few cookies around the edges as well, pressing them firmly into the yogurt.
5. 5.You can leave a bit of the cookie sticking out of the yogurt (~1 cm) which will give it a bit of crispy texture.
6. 6.The more cookies you add the thicker and sweeter it will come out.
7. 7.Chill and set: Cover and refrigerate for at least 6 hours or until set.
8. 8.Serve: Run a knife or spatula around the edges and flip to unmold, or simply enjoy it straight from the container.
9. 9.Top with honey, jam, berry compote, or fresh fruit as desired.
10. 10.Enjoy!!