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

This 2-ingredient Yogurt Cheesecake is a simple, no-bake dessert that went viral in Japan for its creamy, cheesecake-like texture. Made with Greek yogurt and cookies, it thickens in the fridge into an easy, creamy treat—perfect with honey, jam, or fresh fruit!

Japan’s Viral Yogurt Cheesecake

This cheesecake-y dessert blew up in Japan, trending on social media and even making headlines for how simple and satisfying it is. People were sharing their versions on X and Instagram, showing how the cookies soak up moisture from the yogurt and transform into a creamy, cheesecake-style dessert.

I usually don’t lean on viral trends, but this one caught my eye because it’s something similar I’ve been eating for years—just in a more casual way. I eat a bowl of Greek yogurt with granola almost every night, and sometimes I mix in pudding mix to get that creamy, cheesecake-like texture. I’ve also experimented with rare cheesecake using yogurt—which is basically a Japanese-style cheesecake that isn’t baked, has a delicate, creamy texture, and sits somewhere between cream cheese, panna cotta and mousse.

Years ago, we would make thick yogurt using mizukiri yogurt strainer, which is popular in Japan. Back then, there weren’t many options for Greek yogurt, but mizukiri yogurt is naturally thick and creamy, similar to rare cheesecake or cream cheese. By no means does this replace a rich, decadent cheesecake—but if you love yogurt and cheesecake, you’ll enjoy this lighter, easier version!

Ingredients and Substitutions

All you need for this Japan’s viral yogurt cheesecake recipe is just two ingredients:

Greek Yogurt

I’ve tried plain yogurt, Greek yogurt, Balkan yogurt, and even dairy-free coconut yogurt. They all work, but Greek yogurt, Skyr, and Balkan yogurt give the best texture closest to rare cheesecake. You can use any % of fat but the higher the fat content, the richer and more cheesecake-like the texture and flavour will be.

Plain yogurt or dairy-free yogurt tends to be looser, though still tasty. You can try straining your yogurt or adding a bit of cream cheese to thicken it.

Cookies

In Japan, coconut sable cookies are used, but since they’re not readily available overseas, Biscoff cookies or Oreo cookies work great! They’re slightly sweet and perfect for no-bake cheesecake bases. You can also use other dry cookies or homemade sable-style cookies for a similar effect.

How to Make Japan’s Viral Yogurt Cheesecake

Honestly, this is probably the easiest dessert you’ll ever make:

1. Mix Greek yogurt with cream cheese, sweetener or other flavourings if using.
2. Place cookies upright or layered in the yogurt, leaving a little space between them.
3. Cover and chill in the fridge until set, usually a few hours.
4. Turn over onto a serving plate or enjoy straight out of the bowl.

VIDEO: Watch How to Make It

Variations and Serving Suggestions

If you find your yogurt cheesecake isn’t sweet enough, you can top it with honey, caramel, jam, or a fresh berry compote. Flavored yogurts like vanilla, berry, or even cheesecake- or caramel-flavored yogurt are also a great way to change up the flavor. If your yogurt is very plain, a little lemon juice can help add subtle tang and brighten the taste. For a more cheesecake-forward flavor, mix a bit of cream cheese before layering in the cookies— it gives the dessert a richer, more real cheesecake texture. You can also change up the flavor by mixing powders like cocoa powder, peanut butter powder, or matcha into the yogurt, or by swirling in nut butters, caramel, or coffee syrup before adding the cookies to make it more dessert-like.

Recipe FAQ

More Cheesecake Recipes

• Basque Cheesecake
• Matcha Basque Cheesecake
• Brûlée Basque Cheesecake
• 3 Ingredient Yogurt Souffle Cheesecake
• No Bake Salted Caramel Cheesecake

Enjoy! If you make this 2-Ingredient Yogurt Cheesecake recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!

2-Ingredient Yogurt Cheesecake (Japan’s viral recipe)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

• Author: Lisa Kitahara
• Total Time: 5 minutes
• Yield: 1 serving
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This 2-ingredient Yogurt Cheesecake is a simple, no-bake dessert that went viral in Japan for its creamy, cheesecake-like texture. Made with Greek yogurt and cookies, it thickens in the fridge into an easy, creamy treat—perfect with honey, jam, or fresh fruit!

---

Ingredients

Units USM

Cheesecake

• 1 1/2 cups (375 g) Greek yogurt, plain or flavoured*
  • I like using 5% fat for the creamiest texture. I recommend at least 2% fat but you can also use 0%. Higher fat = richer and more cheesecake-like
• 2 tbsp (30 g) cream cheese, optional
• 12–16 coconut sable cookies
  • Biscoff, Oreos or any type of drier cookies can be used

Optional Flavouring (choose any!)

• 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
• 1–2 tbsp jam

Optional toppings

• Honey
• Jam
• Berry compote
• Cocoa powder
• Fresh fruit
• Crushed cookies

Cook Mode Prevent your screen from going dark

---

Instructions

1. Mix the filling: If using cream cheese, whisk it together with the Greek yogurt until completely smooth and creamy. This is also a good time time to add any sweetener or flavoring if you’d like.
2. Prepare the container: Arrange the cookies upright in your container, leaving about 1/2 cm of space between each cookie. Place a few cookies around the edges as well, pressing them firmly into the yogurt. You can leave a bit of the cookie sticking out of the yogurt (~1 cm) which will give it a bit of crispy texture. The more cookies you add the thicker and sweeter it will come out.
3. Chill and set: Cover and refrigerate for at least 6 hours or until set.
4. Serve: Run a knife or spatula around the edges and flip to unmold, or simply enjoy it straight from the container. Top with honey, jam, berry compote, or fresh fruit as desired. Enjoy!!

Notes

• *The outcome of this ‘cheesecake’ will highly depend on the type of yogurt you use. Use one with a mild flavour that is not too sour and not too liquid-y. I like to use President’s Choice 5% Greek yogurts. 

• Prep Time: 5 minutes
• Category: Dessert
• Method: No bake
• Cuisine: American, Japanese

Nutrition

• Serving Size: 1 serving
• Calories: 760
• Sugar: 32 g
• Sodium: 470 mg
• Fat: 30 g
• Saturated Fat: 8 g
• Unsaturated Fat: 22 g
• Trans Fat: 0
• Carbohydrates: 93 g
• Fiber: 3 g
• Protein: 43 g
• Cholesterol: 20 mg