2-Ingredient Yogurt Cheesecake (Japan's Viral Recipe)

2-ingredient yogurt cheesecake with Biscoff cookies in a glass bowl drizzled with honey

2-Ingredient Yogurt Cheesecake (Japan's Viral Recipe)

A simple, no-bake dessert that went viral in Japan for its creamy, cheesecake-like texture. Made with just Greek yogurt and cookies, it sets in the fridge into an easy, creamy treat perfect with honey, jam, or fresh fruit.

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Prep Time 5

Cook Time 0

Chill Time 6

Total Time 6 5

Servings: 1 portion

Course: Dessert

Cuisine: American, Japanese

Calories: 350

Ingredients Equipment Method Notes

Ingredients

1 1/2 cups Greek yogurt, plain or flavored 375g. Use 5% fat for creamiest texture. At least 2% fat preferred. Higher fat equals richer, more cheesecake-like results.
2 tbsp Cream cheese 30g. Optional, for a richer cheesecake flavor and texture.
12-16 Coconut sable cookies Biscoff or Oreos work great as substitutes. More cookies means thicker and sweeter results.
1 tsp Lemon juice Optional flavoring
1 1/2 tsp Vanilla extract Optional flavoring. Can substitute half a vanilla bean pod.
1 tbsp Maple syrup or honey Optional, add to taste for extra sweetness
1-2 tbsp Jam Optional flavoring or topping

Equipment

Bowl or serving container
Whisk or spatula
Knife or spatula for unmolding

Method

If using cream cheese, add it to your Greek yogurt and whisk together until completely smooth with no lumps. Stir in any optional flavorings such as vanilla extract, lemon juice, honey, maple syrup, or jam at this stage.
Spoon your yogurt mixture into the container to create a base layer. Arrange cookies upright in the yogurt, leaving about half a centimeter of space between each one. Press a few cookies firmly around the edges. Leave about 1 cm of cookie sticking out above the yogurt for a slightly crispy edge if you prefer. More cookies means a thicker, sweeter result.
Cover tightly with plastic wrap or a lid and refrigerate for at least 6 hours. Overnight gives the best texture as the cookies fully soften and the yogurt firms up.
Run a knife or spatula around the edges to loosen and flip onto a serving plate to unmold, or enjoy straight from the container. Top with honey, jam, fresh fruit, berry compote, or crushed cookies.

Notes

Use the thickest, highest-fat yogurt you can find for the best cheesecake-like texture. Choose a yogurt that is not too sour. Coconut yogurt works for a dairy-free version but may be slightly looser. Do not freeze this dessert as yogurt becomes grainy when thawed.