Uploaded January 2026 | Updated September 2026, 2 weeks ago
I couldn't help but hop on the VIRAL 2-ingredient Japanese cheesecake trend. I love that this high-protein snack is made with tangy and creamy Greek yogurt. You can use any cookie or biscuit that you like! The key is giving the dry ingredients time to absorb the moisture from the yogurt to soften the crumb.
Here is my tiramisu-inspired version:
1 small container greek yogurt (I used 5% FAGE, 5.3 ounces)
coffee or espresso for flavor and dipping
3 ladyfinger cookies, broken in half
INSTRUCTIONS:
1) Mix together the yogurt with 1 tablespoon coffee.
2) One at a time, very quickly dip the lady fingers in some coffee. You don't want them to get too soft!
3) Immediately push the ladyfinger into the yogurt. Repeat!
3) Refrigerate for 1 hour and enjoy!
→ Recipe: jessicagavin.com/tiramisu
📕 MY COOKBOOK: amzn.to/462HcFh
⭐ ALWAYS IN MY KITCHEN (affiliate):
• Cutting Board: amzn.to/45Wyjx2
• Vitamix Blender: amzn.to/46ioTMJ
• Instant-Read Thermometer: alnk.to/8tOQtpp
• Knife Set: amzn.to/3spR2n1
• Glass Bowls: amzn.to/47o2EFJ
• Food Processor: amzn.to/3My0zPB
• Kitchen Scale: amzn.to/47kZOS5
➡️ FOLLOW ME:
• Instagram: instagram.com/jessica_gavin
• Pinterest: pinterest.com/foodiegavin
• Facebook: facebook.com/JessicaYeeGavin
• TikTok: tiktok.com/@jessicaygavin
❤️ Thanks for watching!
#viralyogurtcheesecake #viraljapanesecheesecake #yogurt #yogurtcheesecake #viralfoods #tiramisurecipe
Hello and welcome! I’m Jessica Gavin, a Certified Food Scientist and Certified Culinary Scientist, cookbook author, and teacher at heart. On this channel, you will find homemade recipes infused with food science knowledge and quick recipe tutorials with trusted tips and techniques learned in culinary school. jessicagavin.com
During my studies, I learned about food technology and how food is delivered from “farm to fork”, putting the focus on providing safe and wholesome food. After college, I pursued a career in nutrition product development, creating healthy food, beverages, and children’s products for people around the world.
And now, I enjoy developing recipes in my home test kitchen and love nothing more than experimenting and unraveling the science behind better, healthier cooking and sharing that with you.
Featured on USA Today, NPR, The Oprah Magazine, Better Homes & Gardens, NBC News, and more.
I couldn't help but hop on the VIRAL 2-ingredient Japanese cheesecake trend. I love that this high-protein snack is made with tangy and creamy Greek yogurt. You can use any cookie or biscuit that you like! The key is giving the dry ingredients time to absorb the moisture from the yogurt to soften the crumb.
Here is my tiramisu-inspired version:
1 small container greek yogurt (I used 5% FAGE, 5.3 ounces)
coffee or espresso for flavor and dipping
3 ladyfinger cookies, broken in half
INSTRUCTIONS:
1) Mix together the yogurt with 1 tablespoon coffee.
2) One at a time, very quickly dip the lady fingers in some coffee. You don't want them to get too soft!
3) Immediately push the ladyfinger into the yogurt. Repeat!
3) Refrigerate for 1 hour and enjoy!
→ Recipe: jessicagavin.com/tiramisu
📕 MY COOKBOOK: amzn.to/462HcFh
⭐ ALWAYS IN MY KITCHEN (affiliate):
• Cutting Board: amzn.to/45Wyjx2
• Vitamix Blender: amzn.to/46ioTMJ
• Instant-Read Thermometer: alnk.to/8tOQtpp
• Knife Set: amzn.to/3spR2n1
• Glass Bowls: amzn.to/47o2EFJ
• Food Processor: amzn.to/3My0zPB
• Kitchen Scale: amzn.to/47kZOS5
➡️ FOLLOW ME:
• Instagram: instagram.com/jessica_gavin
• Pinterest: pinterest.com/foodiegavin
• Facebook: facebook.com/JessicaYeeGavin
• TikTok: tiktok.com/@jessicaygavin
❤️ Thanks for watching!
#viralyogurtcheesecake #viraljapanesecheesecake #yogurt #yogurtcheesecake #viralfoods #tiramisurecipe
Hello and welcome! I’m Jessica Gavin, a Certified Food Scientist and Certified Culinary Scientist, cookbook author, and teacher at heart. On this channel, you will find homemade recipes infused with food science knowledge and quick recipe tutorials with trusted tips and techniques learned in culinary school. jessicagavin.com
During my studies, I learned about food technology and how food is delivered from “farm to fork”, putting the focus on providing safe and wholesome food. After college, I pursued a career in nutrition product development, creating healthy food, beverages, and children’s products for people around the world.
And now, I enjoy developing recipes in my home test kitchen and love nothing more than experimenting and unraveling the science behind better, healthier cooking and sharing that with you.
Featured on USA Today, NPR, The Oprah Magazine, Better Homes & Gardens, NBC News, and more.
