If you’re chronically online, you’ve probably already seen the viral Japanese cheesecake recipe floating all over your feed. And if you haven’t seen it yet- think ultra-creamy, cloud-like, and incredibly rich cheesecake.
We decided to put a KimlyParc spin on the trend by adding our Craft Instant Espresso and turning it into a tiramisu. The result? Creamy, bold, lightly tangy, and perfectly balanced with just the right amount of sweetness. It’s effortless, elegant, and honestly hard to stop eating.
Tiramisu Japanese Cheesecake (No-Bake)
Ingredients
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1 cup Greek yogurt (vanilla recommended for extra sweetness)
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1 packet KimlyParc Craft Instant Espresso
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Glass container or Tupperware
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Biscoff cookies
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Cocoa powder, for dusting
Instructions
Step 1:
Scoop the Greek yogurt into a glass container and smooth it out evenly.
Step 2:
Prepare espresso shot using the KimlyParc Craft Instant Espresso. Pour it into the yogurt and mix until fully combined and silky smooth.
Step 3:
Add a layer of Biscoff cookies into the yogurt mixture.
Step 4:
Cover and refrigerate for at least 6 hours, or overnight for best results. This allows the flavors to meld and the texture to set.
Step 5:
Before serving, dust generously with cocoa powder. Scoop, serve, and enjoy!