2-Ingredient Yogurt Cheesecake (Japan’s Viral Recipe) Recipe
This 2-Ingredient Yogurt Cheesecake is Japan’s viral recipe that combines creamy Greek yogurt and optional cream cheese with a cookie crust for a simple, no-bake dessert. With its rich yet light texture and customizable toppings, it’s perfect for a quick and delicious cheesecake alternative that requires minimal effort and time.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 10 minutes
- Yield: 1 serving 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Japanese
Ingredients
Scale
Filling
- 1 1/2 cups (375 g) Greek yogurt, plain or flavored (5% fat recommended for creamiest texture; at least 2% fat acceptable)
- 2 tbsp (30 g) cream cheese (optional)
- 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
Crust
- 12–16 coconut sable cookies, Biscoff, Oreos, or any type of dry cookies
For Topping (Optional)
- 1–2 tbsp jam
- Honey
- Jam
- Berry compote
- Cocoa powder
- Fresh fruit
- Crushed cookies
Instructions
- Mix the filling: If using cream cheese, whisk it together with the Greek yogurt until completely smooth and creamy. Add the lemon juice, vanilla extract (or scrape in vanilla bean seeds), maple syrup, and honey. Whisk until all ingredients are well combined and the mixture is smooth.
- Prepare the container: Arrange the cookies upright in your serving container, leaving about 1/2 cm space between each cookie. Place additional cookies around the edges, pressing them firmly into the yogurt mixture. You can leave about 1 cm of the cookie sticking out to add a crispy texture. Note that adding more cookies will create a thicker and sweeter cheesecake.
- Chill and set: Cover the container with a lid or plastic wrap. Refrigerate for at least 6 hours, or until the cheesecake is fully set and firm to the touch.
- Serve: To unmold, run a knife or spatula around the edges and flip the container. Alternatively, enjoy the cheesecake straight from the container. Top with honey, jam, berry compote, fresh fruit, cocoa powder, or crushed cookies as desired. Enjoy this light and creamy dessert!
Notes
- The fat content of the Greek yogurt affects the creaminess—a higher fat yogurt yields a richer cheesecake.
- Cream cheese is optional but enhances the creaminess and cheesecake-like texture.
- You can use various cookie types for the crust depending on your flavor preference (e.g., Biscoff, Oreos, coconut sable cookies).
- Keep the cheesecake refrigerated and consume within 2-3 days for optimal freshness.
- This recipe requires no baking, making it simple and quick to prepare.
Keywords: 2-ingredient cheesecake, yogurt cheesecake, no-bake cheesecake, Japanese dessert, simple cheesecake recipe, quick dessert