2-Ingredient Japanese Cheesecake (Yogurt & Cookie Icebox Cake) by @healthyfitnessmeals

10 min

4 servings

🥣

Greek yogurt

🍪

Cookies

  1. Dip
    • Cookies
    • Greek yogurt

    Dip the cookies into the Greek yogurt, right in the tub if preferred.

  2. Refrigerate
    • Cookies

    Cover and refrigerate at least overnight or up to 24 hours to let the cookies soak and soften.

  3. Serve

    Serve and enjoy.

2-Ingredient Japanese Cheesecake (Yogurt & Cookie Icebox Cake) by @healthyfitnessmeals

10 min

4 servings

🥣

Greek yogurt

🍪

Cookies

Preparation Steps

  1. Step 1/3

    Dip the cookies into the Greek yogurt, right in the tub if preferred.

    🍪Cookies
    🥣Greek yogurt
    🥪Tub

  2. Step 2/3

    Cover and refrigerate at least overnight or up to 24 hours to let the cookies soak and soften.

    🍪Cookies

  3. Step 3/3

    Serve and enjoy.

Composition

Ingredients

Types

Dairy, Grains, Snacks

Ingredients

Greek yogurt, Cookies

Notes

Greek yogurt (of your choice, amount not given), Cookies (of your choice, biscoff used, graham crackers and Oreos also mentioned as options, amount not given)

Allergens

Milk, Gluten, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

220 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 28g, Fat: 8g, Fiber: 1g, Sugars: 16g

Nutritional Information

Minerals

Calcium: 150mg, Sodium: 150mg, Potassium: 180mg

Vitamins

Vitamin A: 60mcg, Vitamin B12: 0.4mcg, Riboflavin: 0.2mg

Preparation

Time Information

Preparation

10 minutes

Overall

10 minutes

Difficulty

Level

Easy (1/4)

Steps

3 steps

Equipments

Utensils

Tub

Appliances

Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Everyday, Quick Dessert

Origin

Source

Platform

instagram

Original Creator

@healthyfitnessmeals

Origin

Cuisine

American

Geographic

Japan, Asia

Various

Aspect

Texture

Creamy, Soft, Layered

Flavors

Sweet, Creamy, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigeration : up to 24 hours before serving (for soaking), then best eaten within 2-3 days (covered,kept cold at or below 40°F (4°C))