When it comes to desserts, we’re all for simple supermarket ingredients that taste good. If no baking is required, that’s even better.
So when the viral Japanese Biscoff yoghurt ‘cheesecake’ started popping up on social media, we had to try it – if only to work out whether it’s actually a cheesecake at all.
What is a Japanese cheesecake?
An authentic Japanese cheesecake is light and soufflé-like, made with whipped egg whites and cream cheese, then baked gently in a water bath. It’s airy, soft, and wobbly, which is a far cry from the dense, creamy cheesecakes most of us grew up with.
That said, the viral Japanese Biscoff ‘cheesecake’ is none of those things.
Instead, it’s a no-bake dessert made by pressing Biscoff biscuits into thick Greek yoghurt, then chilling it in the fridge until set. There’s no cream cheese, no baking and no gelatine — just supermarket ingredients and a bit of patience.
The end result sits somewhere between a chilled yoghurt dessert and a softened biscuit cake, which is probably why the internet can’t quite agree on what to call it.
How to make the viral Japanese yoghurt Biscoff ‘cheesecake’ dessert
The recipe couldn’t be simpler. Grab a tub of thick Greek yoghurt and a packet of Biscoff biscuits. Press the biscuits into the yoghurt in a single layer, cover, and refrigerate for at least four hours or overnight.
The biscuits soften as they absorb moisture from the yoghurt, creating that cake-like texture everyone’s talking about. Some versions add a drizzle of melted Biscoff spread on top or a strawberry coulis for extra flavour.
The BHG test: what surprised us
Given the sheer hype surrounding this trend, expectations were — admittedly — high. Using Farmers Union Greek Yoghurt and Lotus Biscoff biscuits, the BHG team dived in to taste the Japanese Biscoff yoghurt ‘cheesecake’.
The first taste tester off the rank was Managing Editor Sophie Al-Bassam , who was pleasantly surprised. “It actually tastes quite good,” she said, noting that it was better than she’d expected.
On the other hand, Editor Meg Osborne said she wanted a little more sweetness. “It’s still quite sour from the yoghurt. The Biscoff doesn’t make it sweet enough,” she said.
It was a firm no from Senior Content Producer Rachel Iorfino, who summed it up: “I’d rather just eat yoghurt.”
BHG food editor Sarah Murphy agreed it didn’t quite live up to the hype for her, but says it’s still a smart no-bake dessert you can make quickly. She liked versions that added a strawberry cream swirl as a third flavour element. She also suggests trying different Arnott’s biscuits to change things up.
Why is everyone calling this a cheesecake?
Let’s be honest, calling this a cheesecake is a bit of a stretch. It’s really just yoghurt with biscuits set in the fridge. Tasty? Sure. Cheesecake? We’re not convinced. But we get why people love it.
The verdict: 5/10
It’s simple, accessible and genuinely enjoyable. But it’s not life-changing, and it’s not really a cheesecake.
If you want a real cheesecake, go for the classic recipe. But if you need a quick, no-bake dessert that’s easy to throw together and share, this little hack definitely works.
Our Aussie take with Iced Vovo biscuits
We figured if this trend was going viral, it deserved an Aussie twist, and it doesn’t get more Australian than Arnott’s Iced Vovo biscuits. The result? Surprisingly close to perfection.
Our Garden Editor Jenny Dillon was understandably sceptical, admitting it “looked suss” and “wasn’t crunchy” but still described it as nice, sweet and tangy, ultimately rating it a 7/10.
Content producer Jada Susas, who normally avoids both Iced Vovos and strawberries, was the real shock result, giving it a 10/10 and declaring she could eat the entire tub.
Senior designer Carol Tang said it “tasted almost healthy” and confirmed she’d happily buy it.
The verdict?
Sarah Murphy rated it much better than the original, and says Iced Vovo lovers will be all over this.
If you want more Iced Vovo-inspired recipes, try Sarah’s Iced Vovo pie. It’s another delicious recipe worth trying.
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