This 2-ingredient Yogurt Cheesecake is a simple, no-bake dessert that went viral in Japan for its creamy, cheesecake-like texture. Made with Greek yogurt and cookies, it thickens in the fridge into an easy, creamy treat—perfect with honey, jam, or fresh fruit!
This cheesecake-y dessert blew up in Japan, trending on social media and even making headlines for how simple and satisfying it is. People were sharing their versions on X and Instagram, showing how the cookies soak up moisture from the yogurt and transform into a creamy, cheesecake-style dessert.
Total Time: 5 minutes
Yield: 1 serving
Diet: Vegetarian
Ingredients
Cheesecake
- 1 1/2 cups (375 g) plain Greek yogurt
- I recommend at least 2% fat but you can also use 0%. Higher fat = richer and more cheesecake-like
- 2 tbsp (30 g) cream cheese, optional
- 12–16 coconut sable cookies
- Biscoff cookies, Oreos or any type of drier cookies can be used
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 using cream cheese, whisk it together with the Greek yogurt until completely smooth and creamy. This is also a good time time to add any sweetener or flavouring if you’d like.
Prepare the container: Arrange the cookies upright in your container, leaving about 1/2-3/4 cm of space 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: Cover and refrigerate for at least 6 hours, or until fully set.
Serve: Run a knife or spatula around the edges and flip to un-mould, or simply enjoy it straight from the container. Top with honey, jam, berry compote, or fresh fruit as desired. Enjoy!!
Variations and Serving Suggestions
If you find your yogurt cheesecake isn’t sweet enough, you can top it with honey, caramel, jam, or a fresh berry compote. Flavoured yogurts like vanilla, berry, or even cheesecake- or caramel-flavoured yogurt are also a great way to change up the flavour. If your yogurt is very plain, a little lemon juice can help add subtle tang and brighten the taste. For a more cheesecake-forward flavour, mix a bit of cream cheese before layering in the cookies— it gives the dessert a richer, more real cheesecake texture. You can also change up the flavour by mixing powders like cocoa powder, peanut butter powder, or matcha into the yogurt, or by swirling in nut butters, caramel, or coffee syrup before adding the cookies to make it more dessert-like
Recipe FAQ
Can I use dairy free yogurt?
Yes! Just choose a thick one that you enjoy the flavour of. Coconut yogurt works well, but may be slightly looser.
Is this cheesecake healthy?
It’s lighter than traditional cheesecake because Greek yogurt is the base which also makes it higher in protein, but cookies add sweetness. For a more wholesome version, try homemade cookies with simple ingredients.
How long does this cheesecake last in the fridge?
It will keep 3–4 days in the fridge when covered tightly in an airtight container
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 |