Japanese Yogurt Cheesecake (Two-Ingredient, No-Bake)
The viral Japanese no-bake trick: bury biscuits in thick Greek yogurt overnight and they turn into soft cake inside a creamy, cheesecake-like set.
Method
Choose a lidded 500 ml container with straight sides (or keep the yogurt in its own tub if the size is right). Use only very thick yogurt that holds a spoon upright, such as Greek-style or strained yogurt; runny yogurt will never set.
Stir the yogurt just 5 or 6 times to smooth it; over-stirring thins it. If it is plain and unsweetened, sweeten with honey to taste, then spoon it into the container and level it.
Add in this stepThick Greek yogurt (or strained plain yogurt) 300 gHoney (optional, if the yogurt is unsweetened) to taste
Push the biscuits into the yogurt one at a time, standing upright (snap large ones in half), about 1 cm apart, then cover them completely with yogurt. Any exposed edges stay dry and hard, so make sure everything is buried.
Add in this stepPlain biscuits (digestives or graham crackers) 6
Smooth the top, put on the lid and refrigerate for , ideally overnight. The biscuits soak up moisture from the yogurt and turn soft and cake-like, while the yogurt firms to the texture of a light cheesecake.
Slice with a knife dipped in hot water and wiped dry, cutting across the biscuits so each piece shows the layers, or simply scoop it into bowls. Serve cold, with fruit if you like.
Cook's tip
Everything depends on thick yogurt. If yours is loose, strain it in a paper-lined sieve in the fridge for 2 to 3 hours first. Cocoa biscuits make a chocolate version. Keep refrigerated and eat within 2 days.
Cooking it at camp
No heat needed, so it suits camping well. Make it the night before you leave, put the lid on and pack it in a well-iced cooler. Keep it below 5 °C and eat it on the first day.