Japanese Yogurt Cheesecake: The 2-Ingredient No-Bake Dessert of 2026
Ingredients
- For the Yogurt Base:
- 450-500 g thick Greek yogurt full-fat for richest texture
- 8-12 dry cookies depending on container size
- Optional Add-ins:
- 1 tablespoon honey or maple syrup
- 1-2 tablespoons cream cheese
- ½ teaspoon vanilla extract
- Best Cookie Options:
- Lotus Biscoff caramelized flavor
- Graham crackers classic cheesecake feel
- Digestive biscuits mild, oaty note
- Oreos or Golden Oreos sweeter variation
- Shortbread or vanilla wafers buttery finish
Instructions
- Open the yogurt container and remove a few spoonfuls if it's filled too high.
- Stir in any optional ingredients if you want a richer flavor (honey, cream cheese, vanilla).
- Push the cookies vertically into the yogurt so they are mostly covered.
- Cover the container and place it in the refrigerator.
- Chill for at least 6 hours, but overnight is even better (12-24 hours gives the best texture).
- Serve cold or let it sit for a few minutes before eating.