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Dairy
Easy
20 Minutes
Diets 
As a true yogurt lover, when I saw this viral Japanese yogurt cheesecake trending online, I knew I had to try it. It did not disappoint. The texture is light, creamy, and subtly sweet, reminding me of a lighter version of Israeli cheesecake. The best part? It’s incredibly simple and easy to customize with different flavors.
I highly recommend using a high-quality, whole milk Greek yogurt. A good yogurt makes all the difference here — mine wasn’t overly tart because I chose a premium brand, and it was 100% worth it.
1 and 1/2 cups high-quality whole milk plain Greek yogurt
1/2 teaspoon cinnamon
5–6 Lotus Biscoff cookies
In an individual-sized glass container or bowl, add the Greek yogurt and mix in the cinnamon until smooth. Neatly arrange the Lotus Biscoff cookies horizontally into the yogurt, pressing them in gently so they’re close together but not touching each other.
Cover and refrigerate for at least six hours (or overnight) to allow the cookies to soften and the flavors to meld. Enjoy straight from the fridge.
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