TikTok Japanese Cheesecake with Biscoff (No Bake)
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If you’ve seen the “viral Japanese cheesecake” all over TikTok and wondered what actually makes it Japanese, you’re not alone. I made this version in my own kitchen to test it exactly as shown and see whether it lives up to the hype.
To clarify, this is not the fluffy Japanese soufflé cheesecake. There’s also a version online where people press Biscoff cookies into Greek yogurt, but that wasn’t for me. I wanted a true cheesecake base. This version uses a tub of no bake Philadelphia cheesecake, Biscoff cookies, cherry pie filling, and cookie butter. It’s really more of a no bake Biscoff cheesecake dessert than anything traditional, but it’s easy, make ahead, and unapologetically rich in the best way.
Ingredients for the Viral TikTok Japanese Cheesecake
- 1 tub (24.3 oz) no bake Philadelphia cheesecake
- 28 Biscoff cookies, divided
- 1/2 of a 21 oz can cherry pie filling
- 1/4 cup crunchy Biscoff cookie butter
Serves 8, based on the cheesecake container.
If you cannot find the pre made cheesecake tub, I would honestly just make a no bake cheesecake from scratch and spread it into a baking dish. If you’ve made our Oatmeal Cream Pie Cheesecake, it’s a similar idea. Then press the cookies in. I actually prefer that method because I ended up tossing half a can of pie filling since it didn’t fit inside the container.
If Biscoff cookies are out of stock everywhere like they were for me, ordering online may be your only option. I could not find them locally at all and had to purchase them from Amazon. The viral Japanese cheesecake trend has caused Biscoff sales to spike over 30%, so if your shelves are empty, you’re not imagining things.
What This Recipe Actually Is
This is not Japanese soufflé cheesecake.
Traditional Japanese cheesecake is light, fluffy, and baked in a water bath. The trend started with Japanese creators pressing coconut sablé cookies into yogurt and letting the fridge do the work. From there, it evolved into dozens of versions using everything from Greek yogurt to actual cheesecake filling.
I have not been to Japan, but I do not associate anything about this dessert with authentic Japanese baking. It’s more of a viral name than a cultural recipe. And that’s totally fine. It’s still really good.
How to Make the Biscoff Cookie Japanese Cheesecake
Step 1: Crush Cookies
Crush 4 Biscoff cookies and set them aside for the topping.
Step 2: Insert Cookies into Cheesecake
Gently press 24 Biscoff cookies directly into the tub of cheesecake. Press them in vertically around the container.
Step 3: Add Cherry Pie Filling
Spoon half the can of cherry pie filling over the top.
You will not use the entire can. I tried. It does not fit. Save the rest for something else — it’s great stirred into our cherry cheesecake dip or spooned over a cherry cream cheese dump cake.
Step 4: Warm Cookie Butter
Microwave the cookie butter for 15 to 20 seconds until smooth and stir.
Drizzle over the pie filling.
Step 5: Finish and Chill
Sprinkle the reserved crushed cookies on top.
Cover tightly with plastic wrap and refrigerate for 24 hours.
This is not optional. The cookies need time to soften or you will just have crunchy cookies stuck in cheesecake.
How Long Does the Viral Japanese Cheesecake Need to Chill?
This works because the cookies absorb moisture from the cheesecake and soften. It turns into more of an icebox cake-like texture, similar to how our peanut butter icebox cake relies on time instead of heat to set.
If you cut into it too early, the cookies stay firm and the texture feels disjointed.
After a full day in the fridge, it slices softer and tastes more cohesive. This is one that requires a little planning ahead.
My Honest Thoughts After Making It
It’s good. It’s easy. It’s definitely a TikTok style dessert.
But here’s what I would do differently next time: I would make a simple no bake cheesecake in a baking dish instead of using the tub. That way you can use the full can of cherry filling and space the cookies more evenly.
An easy spin on this would be turning it into a full Biscoff icebox cake. Layer cookies and cheesecake filling in a dish instead of stuffing them into a container. If you’ve tried our 3 Ingredient Biscoff Cake, it’s a similar layered concept with the same cookies. That method might actually be better for this recipe too.
Can You Make This Without Biscoff?
Absolutely. Whether Biscoff is sold out near you or you just want a different flavor, you can swap in just about any cookie you want. It’s a one-for-one swap — the structure stays the same.
Some options that work well:
- Graham crackers
- Golden Oreos
- Chocolate wafer cookies
- Nilla Wafers
The flavor will change depending on which cookie you use, but the method is identical. If you go the Oreo route, our no bake mini cheesecakes with Oreo crust use a similar cookie and cream cheese pairing if you want another easy project.
Storage and Make Ahead Tips
This dessert needs to stay refrigerated at all times. Keep it tightly covered in the fridge and enjoy it within three days.
Frequently Asked Questions
Is this the same as Japanese soufflé cheesecake? No. Traditional Japanese cheesecake is a baked, fluffy cake made in a water bath. This viral TikTok version is a no bake dessert that uses cookies and a cheesecake base. The “Japanese” name comes from the trend’s origin on Japanese social media, not the recipe itself.
Can I use Greek yogurt instead of the Philadelphia cheesecake tub? You can, but it will be a completely different dessert. The yogurt version is lighter and tangier. This version with the Philadelphia cheesecake filling is richer and tastes more like an actual cheesecake. Both are good, but they’re not the same recipe.
Can I make this the night before? You should. This recipe actually needs at least 24 hours to set properly. Making it the night before is the best approach, and it’s even better on day two.
What do I do with the leftover cherry pie filling?You’ll have about half a can left. It works great in a cherry cream cheese dump cake, stirred into a cherry cheesecake dip, or spooned over vanilla ice cream.
Viral Japanese Cheesecake (TikTok Biscoff Recipe)
Ingredients
- 24.3 oz Philadelphia No Bake Cheesecake
- 28 Biscoff cookies divided
- 10 oz cherry pie filling (about half of a 21 oz can)
- 1/4 cup crunchy Biscoff cookie butter
Instructions
- Crush 4 Biscoff cookies into small crumbs and set aside for the final topping.
- Gently press the remaining 24 Biscoff cookies vertically into the cheesecake directly inside the tub. Space them evenly and press just until secure. Do not push all the way to the bottom.
- Spoon about half of the cherry pie filling over the top. Do not overfill. The container will not hold the entire can.
- Microwave the cookie butter for 15 to 20 seconds until pourable. Stir until smooth, then drizzle evenly over the cherry layer.
- Sprinkle the reserved crushed cookies on top. Cover tightly with plastic wrap and refrigerate for at least 24 hours.
- Once fully chilled, spoon and serve cold.
Notes
Important Tips for Best Results
- The 24 hour chill time is essential for softening the cookies.
- If served too early, the cookies will remain firm.
- Only half the cherry pie filling will fit in the container.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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