Black Forest Japanese Cheesecake
- 2 days ago
- 3 min read
Updated: 1 day ago
Is this really a cheesecake?! Not in the traditional sense, but it certainly tastes like one. The viral 2-ingredient Japanese Cheesecake recipe has been taking the internet by storm and consists of Greek yogurt and Lotus Biscoff cookies. If you love cherries and chocolate, then you’ve got to try my twist on this trending treat – my Black Forest Japanese Cheesecake recipe. Cherry-flavoured Icelandic Skyr or Greek yogurt, buttery Biscoff cookies and a chocolate magic shell combine to create this guilt-free, high protein dessert! It’s everything you love about a Black Forest cake and so much more: Chocolate + cherries + a decadent creamy filling or frosting! Prep it the night before for an easy breakfast or snack! Life is short, have a dessert for breakfast!
My Black Forest Japanese Cheesecake recipe starts off with creamy, rich and thick Icelandic Skyr or Greek yogurt, infused with tons of sweet cherry flavour and chunks of fruit. A handful of Lotus Biscoff cookies are inserted into the yogurt to form the base of this delicious treat. Over time, the yogurt softens the cookies, giving them a cake-like texture and consistency. If you’ve never had Biscoff cookies, you’re missing out! These cookies are so delicious! They’re crispy and crunchy, buttery, perfectly spiced and toffee flavoured. Now, to give this “cheesecake” the quintessential Black Forest Cake experience, the cookie and yogurt filling is topped with a chocolate magic shell. You might be asking yourself: what is a magic shell? A magic shell is a thin layer of melted chocolate that sets into a thin and crackable layer when drizzled over something cold, like ice cream or this Black Forest Japanese Cheesecake. Semi-sweet chocolate chips and a neutral oil, specifically avocado oil, are added to a bowl, microwaved until melted and drizzled over top of the cookie and yogurt base. The Black Forest Japanese Cheesecake is then covered and refrigerated overnight until set. The result – a creamy, crunchy, chocolatey, fruity and satisfying treat that tastes like a dessert but eats like a protein-rich, satiating breakfast!
Looking for some morning fuel?! You’ve got to make my Black Forest Japanese Cheesecake recipe! This make ahead breakfast couldn’t be easier to make, comes together with just 5-minutes of prep and uses 4 simple and everyday ingredients! Whether you enjoy it for breakfast, dessert or as a snack, you really can’t go wrong! So, let me show you how it’s done. Grab a spoon and come and cook with me!
For more fun and exciting make ahead breakfast ideas, try my Banana Bread Overnight Oats, Chia Pudding, Carrot Cake Baked Oatmeal, Pizza Egg Bites, Homemade Breakfast Sausage and Crustless Quiche recipes!
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 6 hours and 5 minutes - 8 hours (includes 6 - 8 hours of inactive time for setting)
Serves: 2
Ingredients:
2 cups cherry-flavoured Icelandic Skyr or Greek yogurt (approx. 500g)
8 Biscoff cookies, such as Lotus Biscoff cookies (See Notes below)
½ cup semi-sweet chocolate chips
3/4 tsp avocado oil (See Notes below)
Instructions:
Place the cherry-flavoured yogurt into a small, glass food storage container, ensuring it is evenly distributed throughout.
Place the Biscoff cookies horizontally into the yogurt, leaving ½ inch of space between each.
To a small, microwave-safe bowl, add the semi-sweet chocolate chips and avocado oil. Microwave for 30 - 40 seconds or until the chocolate has melted, stirring every 15 seconds.
Pour the melted chocolate over top, ensuring that the cookies and yogurt are coated in chocolate.
Cover and transfer the Black Forest Japanese Cheesecake into the refrigerator. Refrigerate for at least 6 hours, but preferably overnight, to allow the flavours to meld and for the cheesecake to set. Serve and enjoy!
Notes:
Cookie Substitution (including a Gluten-Free Option): If you don't have Biscoff cookies on hand or can't find them at your local grocer, you can substitute them with 62 grams of regular or gluten-free graham crackers for comparable results.
Neutral Oil: When melting chocolate, this recipe calls for avocado oil. Avocado oil is optimal given its mild, neutral, rich yet buttery taste and texture. If you don’t have avocado oil in your pantry, simply substitute it on a 1:1 basis with sunflower or vegetable oil for comparable results. If you want to spice things up, swap the neutral oil for something bold and complex. Coconut or extra virgin olive oil work beautifully in this recipe! The coconut oil imparts floral and sweet notes while the extra virgin olive oil gives the chocolate some extra fruitiness and complexity.
