The two-ingredient yogurt cheesecake is an incredibly simple, no-bake dessert that has recently gone viral in Japan and on social media due to its creamy and velvety texture, astonishingly similar to that of a traditional cheesecake.
The basic idea is as simple as it is brilliant: Greek yogurt and cookies. The cookies, soaked in the yogurt and left to rest in the fridge for a few hours, absorb the moisture, turning into a compact, creamy, and delicate dessert.
We admit we were initially a bit skeptical — viral trends don’t always live up to the hype — but, since we often prepare yogurt bowls for breakfast or snacks, we decided to try it. The result truly surprised us: a fresh, balanced dessert where the slightly tangy note of the yogurt perfectly complements the sweetness of the cookies.
The version we propose today is not the original two-ingredient one, but a four-ingredient variant: we added some sweetened espresso to the yogurt for a more robust flavor and some Biscoff spread to enhance the spicy part of the cookies. The beauty of this recipe is its versatility: it’s quick, protein-rich, and customizable in many ways, including vegan or gluten-free versions.
Discover also:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 4 Hours
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: No-bake
- Cuisine: Japanese
- Seasonality: All seasons
Ingredients for making the Two-Ingredient Yogurt Cheesecake (Viral Japanese Cheesecake)
- 2 cups cups Greek yogurt
- 12 Lotus Biscoff cookies
- 1 cup coffee (optional)
- Lotus Biscoff spread (optional)
Tools for making the Two-Ingredient Yogurt Cheesecake (Viral Japanese Cheesecake)
- Bowl
- Spoon
How to make the Two-Ingredient Yogurt Cheesecake (Viral Japanese Cheesecake)
Pour the Greek yogurt into a large bowl or glass container, leveling it evenly. Alternatively, you can leave the yogurt directly in its jar.
Slowly add the cold espresso coffee to the yogurt and mix carefully until a homogeneous mixture is obtained. This step is optional but gives the yogurt a more intense flavor.
Gently insert the Biscoff cookies into the yogurt, positioning them vertically or horizontally. You can also break some into pieces and distribute them on the surface.
Crush some cookie crumbs on top of the yogurt, then cover the container with plastic wrap or a lid.
Transfer to the refrigerator and let it rest for at least 4 hours, ideally overnight.
When ready to serve, finish with some Biscoff spread on top.
Storage
Stored in the refrigerator, well-covered and tightly sealed, the yogurt cheesecake keeps for 3–4 days.
Freezing is not recommended as the yogurt tends to lose its creaminess.
Tips
Use very thick yogurt: it’s essential for achieving the right consistency.
The longer it rests in the fridge, the more its texture resembles that of a cheesecake.
You can prepare it directly in single servings for an even more convenient result.
Variants
Other yogurt flavors: strawberry, vanilla, coffee, or skyr.
With other cookies: Oreo, digestive, plain, or cocoa cookies.
Vegan version: use soy or coconut yogurt, as long as it’s very thick.
Gluten-free: use gluten-free cookies of your choice.
FAQ (Frequently Asked Questions)
Does it really taste like cheesecake?
More than the taste, it’s the texture that closely resembles that of a classic cheesecake.
Can I use lactose-free yogurt?
Yes, the important thing is that it’s thick.
Do the cookies get soggy?
More than soggy, they become soft and creamy.
Can I prepare it in advance?
Yes, in fact, it’s advisable to achieve the ideal consistency.
Can I make it vegan?
Absolutely yes, using thick plant-based yogurt like soy or coconut.
Can I freeze it?
Better to avoid: freezing alters the texture of the yogurt.
