If you’ve seen the viral “Japanese cheesecake” cups floating around TikTok and Reels, this is my version—the one I actually keep making because it’s quick, it sets fast, and it doesn’t require turning on the oven.
This isn’t a traditional baked Japanese soufflé cheesecake (the tall, jiggly one).
It’s the viral, shortcut-style cup: creamy, lightly tangy, and soft-set from cold yogurt, with coffee-soaked Lotus biscuits tucked in so you get that cheesecake-and-cookie bite without any complicated steps.
I make it in a small 10 cm bowl/dish, but you can scale it into cups for serving too.
What this dessert tastes like
The base is thick Greek yogurt, so it’s clean and creamy with a little tang.
The coffee gives the Lotus biscuits that deeper, slightly bitter edge (in a good way).
The Biscoff spread on top adds sweetness and spice, and it makes the whole thing feel like a “real” dessert even though it’s basically assemble + chill.
Texture-wise: it’s spoonable and soft, not sliceable like a baked cheesecake.
If you want it firmer, I’ll share a simple trick in the tips section.
Ingredients (and what each one does)
Greek yogurt (500 g)
This is the whole “cheesecake” base here.
Use thick Greek yogurt—if it’s runny, the dessert won’t hold its shape as nicely.
- Full-fat Greek yogurt = richest, creamiest result
- Low-fat works too, but it’s slightly sharper and looser
If your yogurt has liquid on top, pour it off first.
Coffee (50 ml)
Coffee is the dipping liquid for the biscuits.
It keeps them from tasting dry and gives a tiramisu-like vibe.
- Use espresso, moka pot coffee, or strong instant coffee
- Let it cool so it doesn’t warm up the yogurt
No coffee? Use milk, chocolate milk, or even a splash of cold brew.
Lotus Biscoff biscuits (10)
These give structure and a cookie layer without baking anything.
Standing them upright is the easiest way to get cookie in every bite.
The quick dip matters: you want them softened, not collapsing.
Lotus Biscoff spread (1 tablespoon)
This is your topping and your “finishing flavor.”
Melting it makes it drizzle smoothly and look like the viral videos.
If you’re tempted to add more: you can, but start with 1 tablespoon and taste first.
It can take over fast.
Equipment you’ll need
- 10 cm bowl/dish (or 2–3 small cups)
- Spoon
- Small bowl for coffee
- Double boiler setup (or microwave) to melt the spread
- Piping bag (optional) for cleaner drizzles
That’s it.
Step-by-step instructions (exactly how I do it)
1) Add the yogurt to your dish
Spoon 500 g Greek yogurt into a 10 cm bowl/dish.
Smooth the top lightly with the back of a spoon.
This helps the biscuits stand up without sliding around.
2) Dip the Lotus biscuits in coffee (fast)
Pour 50 ml coffee into a small bowl.
Take one Lotus biscuit, dip it briefly—think 1 second per side, not longer.
You want the outside damp, the inside still holding.
3) Stand the biscuits upright in the yogurt
Place each dipped biscuit upright in the yogurt.
Only the tops should stick out above the yogurt.
Keep going until you’ve used the biscuits (or until the surface looks full).
A small tip: start by placing 4 biscuits like a cross, then fill the gaps.
It keeps them straighter.
4) Melt the Biscoff spread and decorate
Melt 1 tablespoon Lotus Biscoff spread over a double boiler.
If you don’t want to set up a double boiler: microwave it in short bursts (5–8 seconds), stir, repeat until smooth.
Drizzle it over the top with a spoon, or pipe it if you want neat lines.
5) Add toppings (optional but nice)
Top with:
- crushed Lotus biscuits
- dried raspberries
- broken cookie pieces
- anything crunchy for contrast
Don’t overdo it—just enough so each serving has a little texture.
6) Chill
Put it in the fridge for 30 minutes.
That’s the minimum for the biscuits to soften and the top to set.
If you chill it longer (1–2 hours), the cookie layer gets even better.
Scoop and serve cold.
Tips that actually help (so it turns out like the viral version)
Keep the biscuit dip short
The most common fail is over-soaking.
If the biscuit gets too wet, it bends and breaks, and you lose that pretty “standing” look.
Quick dip, then straight into the yogurt.
Use thick yogurt
If your yogurt is thinner, the biscuits can lean or sink.
If that’s what you have, you can strain it:
line a sieve with paper towel, add yogurt, refrigerate 30–60 minutes, then use.
Want it more “cheesecake-like” and firm?
This recipe is meant to be soft and spoonable.
If you want a firmer set without changing the vibe, mix 1–2 tablespoons of powdered sugar into the yogurt (optional) and chill longer.
Or stir in 2–3 tablespoons of cream cheese if you have it—still no baking, but it shifts the flavor closer to classic cheesecake.
(That’s optional. The base version is already good.)
Chill time depends on your fridge
30 minutes works, but colder fridges set it faster.
If your fridge runs warm, give it 60 minutes.
The dessert should feel cool and slightly thicker when you scoop.
Make it in cups for cleaner serving
If you’re serving guests, do this in small cups.
The biscuits still stand up, and everyone gets the same cookie-to-yogurt ratio.
Easy variations (same method, different vibe)
Chocolate version
Use hot chocolate (cooled) instead of coffee.
Top with crushed chocolate biscuits or cacao nibs.
Berry version
Add a spoon of berry jam on top of the yogurt before adding the biscuits.
Raspberries + Biscoff is surprisingly good.
Extra coffee-forward version
Add 1–2 teaspoons of sugar to the coffee and dip the biscuits.
It tastes closer to tiramisu.
Nutty version
Top with toasted hazelnuts or almonds.
It adds crunch and makes it feel a bit more “dessert shop.”
Storage and make-ahead notes
- Best eaten within 24 hours for the nicest texture.
- It can sit in the fridge up to 2 days, but the biscuits keep softening.
If you’re making it ahead, I like assembling everything except the final cookie crumble on top.
Add the crumble right before serving so it stays crunchy.
Freezing isn’t great here because yogurt can go grainy after thawing.
FAQ
Is this a real Japanese cheesecake?
Traditional Japanese cheesecake is baked and airy, usually made with cream cheese, eggs, and a water bath.
This recipe is the viral internet version—a no-bake cup that people call “Japanese cheesecake” because it’s light, creamy, and jiggles a little when chilled.
Different desserts, same reason people love them: soft texture and not too heavy.
Can I use regular yogurt instead of Greek yogurt?
You can, but it will be looser.
If you only have regular yogurt, strain it first or expect more of a “creamy dessert bowl” texture rather than a set cup.
Can I skip the coffee?
Yes.
Milk, cold brew, decaf coffee, or even a thin chocolate drink works.
Just keep the dip quick.
Viral Japanese Cheesecake Cups
Ingredients
- 500 g Greek yogurt
- 50 ml coffee cooled
- 10 Lotus Biscoff biscuits
- 1 tablespoon Lotus Biscoff spread melted
- Optional toppings: crushed Lotus biscuits dried raspberries, etc.
Instructions
Add the Greek yogurt to a 10 cm bowl/dish and smooth the top.
Pour the coffee into a small bowl. Briefly dip each Lotus biscuit in the coffee (about 1 second per side).
Place the dipped biscuits upright into the yogurt so only the tops stick out.
Melt the Biscoff spread over a double boiler (or in short microwave bursts) and drizzle or pipe over the top.
Add optional toppings (crushed biscuits, dried raspberries, etc.).
Chill in the fridge for 30 minutes. Serve cold.
Notes
- Don’t over-soak the biscuits or they’ll collapse.
- Thicker Greek yogurt gives the cleanest “set” look.
- Best eaten within 24 hours for the ideal cookie texture.
