Viral Japanese Cheesecake (High-Protein & High-Fibre Version)
Video
Ingredients
- 450 g Greek Yoghurt, I used Fage 5%
- 11 Biscoff biscuits
- chia raspberry jam, the full recipe is on my website
Instructions
- Cook the raspberries, maple syrup and a squeeze of lemon in a small pan until bubbling and softened. Take off the heat, stir in the chia seeds, then leave to cool completely (you can find the full recipe for my Chia Raspberry Jam link in this post).
- Add the cooled chia jam to the Greek yoghurt and stir until evenly mixed.
- Insert the Biscoff biscuits vertically into the yoghurt mixture. Push them down so they are fully covered.
- Cover and refrigerate for at least 4 hours, or overnight.
- Eat straight from the fridge as a snack or breakfast.