2-Ingredient Japanese Cheesecake

Place the cookies in a food processor and pulse until they become fine crumbs. If you don't have a food processor, seal them in a zip-top bag and crush them with a rolling pin.

In a large mixing bowl, combine the crushed cookies and Greek yogurt. Stir until the mixture becomes smooth and evenly blended with no dry crumbs remaining.

Line a small 6-inch round pan or loaf pan with parchment paper. Spread the mixture evenly into the prepared pan, smoothing the top with a spatula.

Refrigerate the cheesecake for at least 2 hours, or until firm enough to slice cleanly.

Carefully remove the cheesecake from the pan. Slice and serve chilled with fresh berries, a light dusting of powdered sugar, or mint leaves if desired.