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2-ingredient yogurt cheesecake unmolded on a plate topped with fresh berries and honey drizzle

2-Ingredient Yogurt Cheesecake

A viral no-bake Yogurt Cheesecake made with Greek yogurt and cookies that sets in the fridge into a creamy, cheesecake-like dessert. High in protein and ready with just 5 minutes of prep.
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Prep Time 5 minutes
Cook Time 0 minutes
Chill Time 6 hours
Total Time 5 minutes
Servings: 1 portion
Course: Dessert, Snack
Cuisine: American, Japanese
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups plain or flavored Greek yogurt 5% fat recommended for creamiest texture, minimum 2% fat
  • 2 tbsp cream cheese optional but recommended for richer texture
  • 12 Biscoff or coconut sable cookies 12 to 16 cookies depending on container size
  • 1 tsp lemon juice optional
  • 1.5 tsp vanilla extract optional
  • 1 tbsp honey or maple syrup optional, to taste
  • 1 tbsp jam optional

Equipment

  • Medium or large bowl or individual serving container
  • Whisk or spatula
  • Measuring cups and spoons

Method
 

  1. If using cream cheese, whisk it together with the Greek yogurt until completely smooth, about 1 to 2 minutes. Add any sweetener, vanilla, or lemon juice and stir to combine.
  2. Spoon the yogurt mixture into your serving container and spread into an even layer.
  3. Press cookies upright into the yogurt, leaving about 1/4 inch of space between each one. Add a few around the edges. Leave about 1/2 inch of each cookie sticking above the surface.
  4. Cover tightly and refrigerate for at least 6 hours or overnight until fully set.
  5. Run a spatula around the edges and flip onto a plate to unmold, or serve straight from the container. Add toppings right before serving.

Notes

Use full-fat Greek yogurt for the creamiest texture. Do not rush the chilling step. Adding cream cheese gives a richer, more authentic cheesecake flavor. Best served cold with honey, jam, berry compote, or fresh fruit. Do not freeze.