“Japanese Cheesecake”—the latest yogurt hack dominating the internet, I’m told.

The idea gained traction after Japanese creators on social media demonstrated how to turn Greek yogurt and coconut sablé cookies—a crisp, lightly sweet biscuit often used in Japanese desserts—into a cheesecake-inspired treat.

By dunking the cookies into Greek yogurt and refrigerating the mixture overnight, the cookies soften and form a tender base to complement the tangy, creamy yogurt.

How to make the 2-ingredient Japanese Cheesecake

Prep takes less than a minute, then the refrigerator handles the rest.

Start with a 6-ounce container of Greek yogurt. Full-fat works best for achieving that cheesecake-like texture and tangy flavor.

Next, choose your cookies. The version that first went viral among Japanese creators relies on coconut sablé cookies, which you can find at many Asian grocery stores. Another suggestion is Biscoff cookies. I’d guess gingersnaps or molasses cookies would also work well.

With the two main ingredients ready, assembling the recipe takes no time at all. Dip the cookies directly into the yogurt vertically, or break them into smaller pieces to fit.

Reseal the container with its lid or cover it with plastic wrap, then refrigerate overnight or for at least 4 to 6 hours.

The cookies softened into tender, crumbly bites that blended perfectly with the yogurt. A relatively healthy but decadent-feeling dessert or snack!