The creamy, cheesecake-like texture of this two-ingredient yogurt cheesecake made it a popular no-bake dessert in Japan. Made with cookies and Greek yogurt, it thickens in the refrigerator to create a simple, creamy dessert that goes well with fresh fruit, jam, or honey!
Due to its simplicity and satisfaction, this cheesecake-like treat went viral in Japan, generating headlines and trending on social media. On X and Instagram, people were posting their renditions, demonstrating how the cookies absorb moisture from the yogurt and become a smooth, cheesecake-like treat.
Total Time: 5 minutes
Yield: 1 serving
Diet: Vegetarian
Ingredients
Cheesecake
- 1 1/2 cups (375 g) plain Greek yogurt
- You can use 0% fat, but I suggest at least 2%. Richer and more cheesecake-like due to higher fat
- 2 tbsp (30 g) cream cheese, optional
- 12–16 coconut sable cookies
- You can use Biscoff cookies, Oreos, or any other kind of drier cookie.
Optional Flavouring (choose any!)
- 1 tsp lemon juice
- 1 1/2 tsp vanilla extract or 1/2 vanilla bean pod
- 1 tbsp maple syrup, or to taste
- 1 tbsp honey, or to taste
- 1–2 tbsp jam
Optional toppings
- Honey
- Jam
- Berry compote
- Cocoa powder
- Fresh fruit
Instructions
Mix the filling: If you’re using cream cheese, mix it into the Greek yogurt until it’s smooth and creamy. If you want to add any sugar or flavoring, now is an excellent time to do so.
Prepare the container: Place the cookies upright in the container with a gap of 1/2 to 3/4 cm between each cookie. Place a few cookies around the edges as well, pressing them firmly into the yogurt so they don’t stick out more than 1/4 cm above the surface.
Chill and set: Until completely set, cover and place in the refrigerator for at least six hours.
Serve: Eat it right out of the container or run a knife or spatula around the edges and flip to remove the mold. If preferred, garnish with honey, jam, berry compote, or fresh fruit. Have fun!
Variations and Serving Suggestions
You can add honey, caramel, jam, or a fresh fruit compote on top of your yogurt cheesecake if you think it’s not sweet enough. Yogurt with flavors like vanilla, berry, or even caramel or cheesecake is a fantastic way to switch things up. A small amount of lemon juice will help brighten the flavor and add a faint tang if your yogurt is quite basic. Before adding the cookies, stir in a small amount of cream cheese for a cheesecake-forward flavor. This will give the dish a richer, more authentic cheesecake texture. Additionally, you may alter the flavor by adding powders like matcha, cocoa powder, or peanut butter powder to the yogurt or, to make it more dessert-like, swirling in nut butters, caramel, or coffee syrup before adding the cookies.
Recipe FAQ
Can I use dairy free yogurt?
Yes! Just pick a thick one that tastes good to you. Although it could be a little looser, coconut yogurt works nicely.
Is this cheesecake healthy?
Greek yogurt serves as the base, making it lighter and higher in protein than classic cheesecake, but cookies add sweetness. Try making your own cookies with basic ingredients for a healthier option.
How long does this cheesecake keep in the refrigerator?
If sealed tightly in an airtight container, it will keep for three to four days in the refrigerator.
Nutrition
| Nutrient | Amount per Serving |
|---|---|
| Serv. Size | 1 serving |
| Calories | 760 |
| Sugar | 32 grams |
| Sodium | 470 mg |
| Total Fat | 30g |
| Saturated Fat | 8g |
| Unsaturated Fat | 22 g |
| Trans Fat | 0 g |
| Carbohydrates | 93 g |
| Fiber | 3 g |
| Protein | 43g |
| Cholesterol | 20 mg |
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