Viral Japanese Cheesecake - Japanese Yogurt Cheesecake
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!
Ingredients
- 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
Strawberry Compote:
- 1 cup strawberries , washed and roughly chopped
- 1 1/2 tbsp sugar
- pinch salt
Instructions
Japanese Cheesecake:
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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!
Strawberry Compote:
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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!