A trendy dessert, commonly referred to as “Japanese yogurt cheesecake,” has gained popularity on social media in Japan this season for its simplicity and versatility. While the traditional version uses only Greek yogurt and coconut sablés, I have put a unique twist on the trend by incorporating various biscuits and delectable add-ins. One variation features speculoos cookies, matcha, and honey, while the other includes digestives, peanut butter, and jam. For those looking to experiment further, chocolate sandwich cookies or shortbread can also be excellent choices.
**Ingredients**
**Matcha, Vanilla, and Honey Japanese Cheesecake**
– 1 cup plain Greek yogurt (any milk fat percentage works)
– 1 tsp sifted matcha
– 2 tbsp raw honey (adjust to taste)
– 1 tsp vanilla extract
– 7-9 speculoos cookies (e.g., Biscoff, quantity based on container size)
– Chopped unsalted shelled pistachios for garnish
**PB&J Japanese Cheesecake**
– 1 cup plain Greek yogurt (any milk fat percentage works)
– 2 tbsp strawberry or raspberry jam (plus extra for serving)
– 1 tbsp unsweetened peanut butter
– 1/3 cup fresh raspberries (plus extra for serving)
– 8 digestive biscuits (halved)
**Preparation**
**Matcha, Vanilla, and Honey Japanese Cheesecake**
– Mix yogurt, matcha, honey, and vanilla until smooth.
– Adjust sweetness with more honey if desired.
– Spread the mixture in a container, at least 4 inches wide and 2 inches deep, and ensure a tight lid.
– Press speculoos cookies into the yogurt in a row, edges facing down, spaced about 1/2 inch apart.
– Refrigerate the sealed container overnight.
– Serve topped with chopped pistachios.
**PB&J Japanese Cheesecake**
– Combine yogurt with jam and peanut butter in a small bowl.
– Gently fold in raspberries.
– Transfer to a container, at least 4 inches wide and 2 inches deep, with a tight lid.
– Press digestive biscuits into the yogurt in a row, edges facing down, spaced about 1/2 inch apart.
– Refrigerate the sealed container overnight.
– Serve with additional jam and raspberries.
Both variations serve 2 and offer a delightful twist on the classic Japanese yogurt cheesecake.