2-Ingredient Japanese Yogurt Cheesecake
This viral 2-ingredient Japanese yogurt cheesecake is a creamy no-bake dessert made with Greek yogurt and cookies, then chilled until sliceable. It is light, tangy, customizable, and needs no oven, eggs, gelatin, or mixer.
Equipment
- Mixing bowl
- Whisk
- Small loaf pan
- Round cake tin
- Deep bowl
- Plastic wrap or lid
- Butter knife or small spatula
- Serving plate
- Cheesecloth
Ingredients
Base
- 1 ½ cups Greek yogurt 375 g; plain or flavored; 5% fat gives the creamiest texture, 2% also works
Optional Boost
- 2 tbsp cream cheese 30 g; optional but adds richness and a more cheesecake-like flavor; use room temperature
Crust
- 12-16 coconut sable cookies or use Biscoff, Oreos, digestive biscuits, graham crackers, or another dry cookie
Sweetener
- 1 tbsp maple syrup or honey adjust to taste; skip if using flavored yogurt
Flavoring
- 1 tsp lemon juice optional, for brightness
- 1 ½ tsp vanilla extract optional; use instead of or alongside lemon juice
- 1-2 tbsp jam optional, for a fruity twist such as strawberry, blueberry, or raspberry
- 1 pinch salt optional; helps balance the tang and sweetness
Optional Toppings
- honey optional, for drizzling
- jam optional, for topping
- berry compote optional
- fresh fruit optional
- crushed cookies optional
- cocoa powder optional, for dusting
Instructions
- If using cream cheese, add the room-temperature cream cheese and Greek yogurt to a mixing bowl and whisk until completely smooth with no lumps.
- Add maple syrup or honey, vanilla extract, lemon juice, jam, or a tiny pinch of salt if using. Taste and adjust sweetness as needed, especially if using plain Greek yogurt.
- Choose a small loaf pan, round cake tin, or deep bowl. Arrange the cookies standing upright inside the container, leaving about 1/2 cm of space between each cookie.
- Press a few cookies along the edges of the container as well. Let about 1 cm of cookie stick up above the yogurt layer if you want a slightly crisp texture contrast after chilling.
- Pour or spoon the yogurt filling over and around the cookies, making sure the spaces between the cookies are filled.
- Cover the container with plastic wrap or a lid and refrigerate for at least 6 hours, preferably overnight, until the cookies soften and the yogurt mixture firms into a sliceable cheesecake texture.
- To serve, run a butter knife or small spatula around the edges of the container to loosen the cheesecake.
- Place a serving plate on top of the container and flip it over in one confident motion to unmold. If it does not release cleanly, scoop and serve directly from the container.
- Finish with toppings such as honey, jam, berry compote, fresh fruit, crushed cookies, or a light dusting of cocoa powder.
- Serve cold, straight from the refrigerator.
Notes
Use thick Greek yogurt for the best structure. A 5% fat Greek yogurt gives the creamiest, most cheesecake-like texture, while 2% still works. If your yogurt seems watery, strain it through cheesecloth for at least 20 minutes before mixing.
The cream cheese is optional, but it adds body, richness, and a classic cheesecake tang. Make sure it is at room temperature before whisking so the filling stays smooth and lump-free.
Use dry cookies rather than soft or chewy cookies. Coconut sable cookies are a classic choice, but Biscoff adds a caramel-spice flavor, Oreos create a cookies-and-cream version, and digestive biscuits or graham crackers make a lighter base. More cookies create a thicker, sweeter crust; fewer cookies let the yogurt filling stand out more.
Do not rush the chill time. The dessert needs at least 6 hours, and overnight is ideal, so the cookies can absorb moisture from the yogurt and soften into a cheesecake-like structure.
For flavor variations, stir 1 to 2 tablespoons of strawberry, blueberry, or raspberry jam into the yogurt mixture. For a citrus version, add lemon juice and a little lemon zest. For a chocolate version, use Oreo cookies and finish with cocoa powder and honey.
If the cheesecake does not set firmly, chill it for another 2 to 3 hours or use higher-fat Greek yogurt next time. If the cookies become too soggy, the yogurt may have been too wet or the dessert chilled too long; strain the yogurt and aim for a 6 to 8 hour chill. If it sticks to the container, run warm water over the outside for about 10 seconds before flipping.
Store covered in the refrigerator for up to 3 days, with the best texture in the first 48 hours. Freeze for up to 1 month if needed, then thaw overnight in the refrigerator, though the texture may become slightly icier. Do not leave at room temperature longer than 2 hours. This dessert does not need reheating.
For a no-waste idea, blend soft leftover slices with frozen berries and banana for a cheesecake smoothie, or crumble leftovers over banana bread, yogurt, or fruit.