It is the middle of the night, and dinner is a distant memory. As your mind wanders, your stomach betrays you with a timid growl – a plea for something sweet. A slice of tangy and creamy cheesecake sounds about right, but the notion of preparing one feels onerous.
That notion has been debunked thanks to a two-ingredient cheesecake recipe that has been trending all over the internet recently. All it requires is Greek-style yoghurt and the warmly spiced, caramelised Biscoff cookies.
There is no baking or cooking needed. It’s perfect as a late-night sweet treat or a breakfast bowl topped with berries. The steps are relatively simple.
First, obtain a tub of Greek-style yoghurt. The difference between this style and the pot-set yoghurt commonly used in Indian households is that the former has been strained. This makes it thicker, creamier, and higher in protein compared to other yoghurt varieties.
The type and brand of yoghurt you use will also affect the overall flavour and outcome of the cheesecake. A yoghurt with a higher fat percentage will yield a creamier end product.
For the gym bros, you can opt for a high-protein version with a lower fat percentage, but the texture will be on the grainier side. To fix it, you can mix in a splash of low-fat milk to loosen up the yoghurt beforehand.
The ideal serving size for one person would be about 100 to 150 grams. The ratio of yoghurt to Biscoff cookies depends on your preferred level of sweetness. In its own experiments, the tabla! team found that the sweet spot was three cookies per 100 grams of yoghurt.
Second, break the cookies into halves and insert them vertically into the yoghurt tub. Do note that as you push the cookies down, some of the yoghurt will rise to the top. You can scoop out a spoonful of dairy to compensate if the tub gets overfilled.
This is just for aesthetics, but you can insert the cookies with a little space in between them. The lines of toasted brown cookies nestled in a tub of velvety-smooth yoghurt are a delectable sight, but it is not ready just yet.
The last step is to cover the tub and refrigerate it overnight or for at least two hours. As it sits, the biscuits will absorb the moisture from the yoghurt, and become soft and spoonable.
However, the end result is more yoghurt than cheesecake. A vanilla or honey-flavoured yoghurt would provide a truer recreation. The mouthfeel resembles that of the world-famous Magnolia Bakery’s banana pudding or a stack of oreos dipped in milk.
It is no wonder the recipe went viral on social media. The origins of the trend are hard to pinpoint, but the arrows point to Stan Fukase, a TikToker based in Japan, for making the food hack go international.
The original recipe called for coconut sable-style cookies, but social media users in the United States modified it to use Biscoff cookies which are typically used as a base in American-style cheesecakes.
For a local twist, you can substitute the cookies with digestive biscuits or any aerated cookie that can easily absorb liquid. An Indian-inspired substitute would be the iconic Parle-G biscuits.
Unlike most viral recipes, this two-ingredient cheesecake holds much potential with its endless substitutions and flavour combinations. It was even picked up by international publications such as The Times of India and Food & Wine magazine.
My personal recommendation is the plain Greek-style yoghurt and Biscoff cookies, but with an added drizzle of honey or a spoonful of cookie butter to amplify the “cheesecake” flavour.
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15 Jan 2026 15:17
