A creamy, no-bake twist on the viral Japanese cheesecake trend – with mango, rose, Biscoff cookies, and fresh strawberry compote layered into the prettiest no-bake dessert!
WATCH HOW TO MAKE VIRAL JAPANESE YOGURT CHEESECAKE:
The viral yogurt cheesecake trend has been everywhere lately — cookies, Greek yogurt, mix and chill. I loved the idea, but after trying it once, I felt it needed a little more cheesecake energy.
So I added cream cheese for richness, a touch of condensed milk for sweetness, and divided the mixture into two parts — mango in one and rose in the other. The colors alone make it so beautiful when layered in a glass bowl.
Then comes the fun part — Biscoff cookies in between for that crunch, finished with fresh strawberry compote and soft rose swirls on top. It looks fancy, but it’s honestly so simple to put together. No baking, no complicated steps — just layer, chill, and serve.
If you’re hosting, planning a party, or just craving something creamy and refreshing, this no-bake viral cheesecake is such a winner.
If you like this, please try my other recipes:
- Strawberry Tiramisu
- Pineapple Coconut Cake Jars
- Rose-Orange Kachagolla Sandesh
- Tropical Steamed Sandesh – Bhapa Sondesh
A creamy, no-bake twist on the viral Japanese cheesecake trend - with mango, rose, Biscoff cookies, and fresh strawberry compote layered into the prettiest no-bake dessert!
- 4 cups greek yogurt
- 1/4 cup cream cheese , softened
- 1/4 cup condensed milk
- 1/4 cup mango pulp
- 2 tbsp red rose syrup
- 6-8 Biscoff cookies , or any cookies of choice
- golden sprinkles , for garnish
- 1 cup strawberries , washed and roughly chopped
- 1 1/2 tbsp sugar
- pinch salt
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In a large mixing bowl, combine greek yogurt, cream cheese, and condensed milk. Whisk until smooth and creamy.
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Divide the mixture evenly into two bowls. Add mango pulp to 1st bowl and mix well. Add red rose syrup to the other and mix well.
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Reserve about 3 tbsp of the rose yogurt mixture and transfer it to a piping bag for decorating later.
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In a large glass serving bowl, spoon the mango yogurt as the first layer. Then pipe or spread the rose yogurt over it.
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Arrange the cookies evenly on top, pressing them firmly into the yogurt so they don’t stick out more than 1/4 cm above the surface.
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Spread 3 to 4 tbsp fresh strawberry compote over the cookies.
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Then pipe decorative swirls of the reserved rose yogurt.
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Chill them in the fridge for at least 3–4 hours, or until set.
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Serve chilled, garnish with gold sprinkles, and enjoy!
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In a small pan on medium flame, add in the strawberries, sugar and salt. Bring it to a boil. Then, reduce the heat to low and simmer until the strawberries become soft and the liquid starts to thicken. Bring it to a boil and turn off the heat. Your Strawberry Compote is ready!
Recipe Video
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