Japanese Cheesecake Recipe

High-Protein Japanese Cheesecake Recipe

If you’ve been on Instagram at all lately, chances are you’ve seen the Japanese cheesecake recipes floating around. The original recipe is made with just two ingredients: Greek yogurt and Biscoff cookies. It’s good of course, but a Tiramisu version was calling my name!

Ya’ll. I never could have imagined how amazing this would have turned out. I want to make this every week for the rest of my life! 5 simple ingredients, 5 minute prep time, 27 grams of protein, and it tastes like a fluffy cheesecake tiramisu dream come true!

Why You’ll Love This Recipe

• 5 Simple Ingredients – I’m willing to bet that you have most, if not all, the ingredients for this Greek yogurt or cottage cheese cheesecake waiting in your kitchen. If not, they’re all super easy to find at any grocery store! 
• Protein Forward – The use of cottage cheese adds even more protein than most Japanese cheesecake recipes online, providing 27 grams of protein in every serving. 
• Tiramisu Goodness – Every bite tastes EXACTLY like tiramisu cheesecake, providing a creamy consistency and sweet, chocolatey, espresso taste. 
• Quick + Easy – Just blend the ingredients and add the cookies. The only difficult part of this recipe is waiting for it to chill! 

RELATED: Tiramisu Overnight Oats

Ingredients

• Cottage Cheese – I prefer full-fat cottage cheese for a creamier consistency and more indulgent flavor, but low-fat cottage cheese also works. 
• Maple Syrup – A natural sweetener, this balances some of the tang of the cottage cheese. 
• Vanilla
• Espresso Powder – This creates a classic tiramisu taste. Use decaf espresso powder, if preferred. 
• Biscoff Cookies – These replicate the ladyfingers in traditional tiramisu, becoming soft and so delicious in the cottage cheese. Graham crackers would work great, too!
• Cocoa Powder – Use sweetened or unsweetened cocoa powder, depending on your preferences. 

How to Make This Easy Japanese Cheesecake Recipe

All you need is an immersion blender (or a small blender) and about 5 minutes! Here’s how to make my copycat Japanese Cheesecake recipe: 

1. Combine the ingredients – Spoon a little bit of cottage cheese out of the container. Then, add the maple syrup, vanilla, and espresso powder, and use an immersion blender to create a smooth consistency. 
2. Add the cookies – Push the Biscoff cookies into the mixture, pressing them down as far as they can go, and add a dusting of cocoa powder. 
3. Chill – Cover the container, and transfer the mixture to the fridge to set. Enjoy! 

Tips

• Don’t skip blending! Taking an extra minute or so will create a smooth consistency, replicating the texture of cheesecake. I like to get it to almost a whipped texture!
• Adjust the sweetness to taste. Start with 1 tablespoon of maple syrup. Then, taste and add more if you prefer a sweeter, more dessert-like cheesecake.
• Use a regular blender. If you don’t have an immersion blender, you can still make this recipe! Just combine all the ingredients in a regular blender, and transfer them back to the cottage cheese container before adding your cookies.
• Chill overnight for best results. Letting the ingredients set overnight gives the cheesecake time to firm up, allows the cookies to soften, and helps develop a stronger flavor.

You’ll Also Love: Strawberry Cheesecake Breakfast Parfait

Variations

• Classic vanilla cheesecake. Skip the espresso powder and cocoa dusting, and add an extra ½ teaspoon of vanilla extract for a simple, creamy vanilla version.
• Chocolate tiramisu cheesecake. Add 1-2 teaspoons of cocoa powder or chocolate protein powder to the blended cottage cheese for a richer, more chocolatey taste. 
• Swap the cookies. Replace the Biscoff cookies with graham crackers, vanilla wafers, chocolate sandwich cookies, Oreos, or ladyfingers for a more traditional tiramisu-inspired twist.
• Add even more protein. Blend in a scoop of vanilla or chocolate protein powder for even more protein. Add a splash of milk as needed to help the protein powder blend evenly. 
• Berry cheesecake. Add a spoonful of raspberry or strawberry jam to the base, or layer in fresh berries for a fruity contrast to the coffee flavor.
• Caramel latte cheesecake. Swirl in a teaspoon of caramel sauce for extra flavor. 

Serving Suggestions

I typically eat my Japanese cheesecake straight from the container with a spoon (let’s be honest). However, if you’re looking to get a little fancy or serve a crowd, some of my favorite ways to elevate the dessert include:

• Individual dessert jars. Transfer the mixture into small jars or ramekins for an easy, single-serve dessert that feels extra special.
• Parfait style. Layer the blended cheesecake mixture with crushed cookies and a light dusting of cocoa in a glass for a tiramisu-inspired parfait.
  Topped with fruit. Add sliced strawberries, raspberries, or cherries on top of the mixture for a bright, fresh contrast to the rich coffee flavor.
• Drizzled with sauce. Finish the cheesecake with a drizzle of chocolate syrup, caramel sauce, or extra maple syrup for an even more decadent twist. 
• With whipped cream. Add a dollop of homemade or store-bought whipped cream and a sprinkle of cocoa or chocolate shavings on top.
• As a dip. Serve the cheesecake mixture with extra Biscoff cookies, graham crackers, or vanilla wafers for dipping and sharing. It’s SOOO good!

How to Store

This recipe is best served right away after chilling in the fridge. However, it will keep fresh covered in the refrigerator for up to 3-4 days. Just keep in mind that the longer it sits, the mushier the cookies will become! 

More Ways to Use Cottage Cheese 

• Cottage Cheese Chocolate Chunk Cookies
• Cottage Cheese Waffles
• Cottage Cheese Cinnamon Rolls
• Cottage Cheese Pancake Bars
• Cottage Cheese Pumpkin Cheesecake
• Cinnamon Roll Cottage Cheese Waffles

Looking for more? Find 35+ cottage cheese recipes!

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• Vegan Butterfinger Cheesecake
• Cottage Cheese Pumpkin Cheesecake
• Churro Cheesecake Baked Oats
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