No-Bake Chocolate Swirl Japanese-Style Cheesecake Recipe

Introduction

This no-bake chocolate swirl Japanese-style cheesecake is a delightful treat combining creamy texture with rich chocolate flavor. It’s easy to prepare and perfect for a refreshing dessert that requires no oven time.

Ingredients

• 1/2 cup full-fat Greek yogurt
• 1/2 cup full-fat cottage cheese
• 6-7 Biscoff cookies
• 1 tsp vanilla extract (or vanilla bean paste)
• Pinch of salt
• 2 tbsp cocoa powder (or melted chocolate)
• 1-2 tbsp maple syrup (or honey, optional)

Instructions

1. Step 1: Blend the Greek yogurt and cottage cheese together until the mixture is completely smooth.
2. Step 2: Add the vanilla extract and a pinch of salt, then blend briefly to combine.
3. Step 3: Remove one-third of the batter and mix it with the cocoa powder or melted chocolate until fully incorporated.
4. Step 4: Line a dish with parchment paper and layer the Biscoff cookies evenly on the bottom.
5. Step 5: Pour the vanilla batter over the cookie layer and smooth the surface with a spatula.
6. Step 6: Spoon the chocolate mixture over the vanilla layer and gently swirl with a skewer or toothpick to create a marbled effect.
7. Step 7: Refrigerate the cheesecake for at least 2 hours, preferably overnight, to let it set.
8. Step 8: Slice into portions and serve chilled.

Tips & Variations

• Use full-fat dairy for the creamiest texture and richest flavor.
• For a sweeter cheesecake, add maple syrup or honey to the batter before blending.
• Try different flavored cookies like graham crackers or digestive biscuits instead of Biscoff.
• Swirling melted dark chocolate instead of cocoa powder can give a more intense chocolate flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. It’s best enjoyed cold, so keep it chilled until ready to serve. If preferred, allow it to sit at room temperature for 10 minutes before slicing for easier cutting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat yogurt or cottage cheese?

Low-fat options can be used but may affect the creaminess and texture. Full-fat dairy provides a richer, smoother cheesecake.

Do I have to use Biscoff cookies?

No, you can substitute with any crunchy cookie or biscuit you like. Graham crackers or digestive biscuits work well as alternatives.

No-Bake Chocolate Swirl Japanese-Style Cheesecake Recipe

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4.8 from 128 reviews

A delightful no-bake Japanese-style cheesecake featuring a creamy blend of Greek yogurt and cottage cheese with a rich chocolate swirl, layered over crunchy Biscoff cookies. This easy and elegant dessert requires no oven and is perfect for a quick, indulgent treat.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 10 minutes (including chilling time)
• Yield: 6 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Japanese-Inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dairy

• 1/2 cup full-fat Greek yogurt
• 1/2 cup full-fat cottage cheese

Flavorings

• 1 tsp vanilla extract (or vanilla bean paste)
• Pinch of salt
• 1–2 tbsp maple syrup (or honey, optional)
• 2 tbsp cocoa powder (or melted chocolate)

Base

• 6–7 Biscoff cookies

Instructions

1. Blend Dairy Base: Combine the Greek yogurt and cottage cheese in a blender or food processor and blend until the mixture is completely smooth, ensuring a creamy consistency.
2. Add Flavorings: Add vanilla extract and a pinch of salt to the smooth dairy blend and pulse briefly to incorporate the flavors evenly.
3. Prepare Chocolate Mixture: Remove one-third cup of the batter from the blender and mix it well with cocoa powder or melted chocolate to create the chocolate swirl component.
4. Prepare Base Layer: Line a serving dish or mold with parchment paper, then arrange the Biscoff cookies in a single layer at the bottom to form the cake base.
5. Layer Vanilla Batter: Pour the remaining vanilla batter evenly over the cookie layer and smooth the surface with a spatula for an even finish.
6. Create Chocolate Swirl: Spoon the chocolate batter on top of the vanilla layer and gently use a skewer or knife to swirl the two batters together, creating a marbled pattern.
7. Chill to Set: Refrigerate the cheesecake for at least 2 hours, though preferably overnight, to allow it to set firmly and the flavors to meld.
8. Serve: Once set, slice the cheesecake and serve chilled for best texture and taste.

Notes

• Use full-fat dairy products for a rich and creamy texture.
• Maple syrup or honey is optional but adds a subtle sweetness and depth of flavor.
• For a smoother chocolate mix, use melted chocolate instead of cocoa powder.
• Biscoff cookies provide a uniquely spiced, crunchy base that pairs well with the creamy layers.
• Chilling overnight enhances the cheesecake’s flavor and firmness.
• Keep the cheesecake refrigerated until serving for best results.

Keywords: no bake cheesecake, Japanese style cheesecake, chocolate swirl cheesecake, Greek yogurt cheesecake, Biscoff cookie dessert, easy cheesecake, creamy no-bake dessert