Go Back
No-bake viral Japanese cheesecake in a black dish with Greek yogurt, coffee-dipped Lotus Biscoff biscuits, melted Biscoff spread, and pink crumb topping

Viral Japanese Cheesecake Cups

No ratings yet
No-bake viral “Japanese cheesecake” cups made with thick Greek yogurt, coffee-dipped Lotus Biscoff biscuits, and a quick Biscoff drizzle—chilled for 30 minutes and served cold.
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill Time 30 minutes
Total Time 40 minutes
Course: no bake desserts
Ingredients Method Notes

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.

Method
 

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.

              Tried this recipe?

              Let us know how it was!