Viral Recipes

2-Ingredient Japanese Cheesecake (Yogurt Cookie Cheesecake) is my go to dessert for those nights when I want something sweet but I do not want a sink full of dishes. You know that moment when you are craving cheesecake, but the idea of cream cheese, water baths, and long bake times makes you want to quit before you start? Same. This one is light, simple, and honestly kind of fun because it feels like a little kitchen magic. It is also a great recipe if you are new to baking and want a win on your first try. Let me walk you through exactly how I make it at home.

Why This Recipe Is Dietitian Approved

I am not a dietitian, but I do love recipes that feel balanced and realistic, and this one checks a lot of boxes that dietitians usually talk about. Since the base is yogurt, you are getting **protein** and that creamy tang without needing a ton of heavy ingredients. It is naturally portion friendly too, because it bakes up like a soft, airy cheesecake instead of a dense brick that dares you to eat half the pan.

Here is why this style of cheesecake tends to be a smarter treat:

• Short ingredient list, so it is easier to avoid hidden extras.
• Protein from yogurt helps it feel more satisfying than a plain cookie dessert.
• Lower fuss means you will actually make it instead of ordering something huge and sugary.
• Easy to adjust, like choosing a higher protein yogurt or a lower sugar cookie.

I also like that it hits that cheesecake craving without being overly sweet. If you are someone who loves Japanese style desserts that are gentle and not too heavy, you will probably love this. And if you are in a full cheesecake mood later, I have made this easy Japanese cotton cheesecake for special occasions and it is such a cozy bake.

2-Ingredient Yogurt Cheesecake Recipe

This is the heart of it. The whole idea of 2-Ingredient Japanese Cheesecake (Yogurt Cookie Cheesecake) is that you use yogurt for the creamy base and cookies to help it set and give it that dessert flavor. Different people do it slightly differently, but this version is the one I keep coming back to because it is reliable.

Ingredients and what I use

• Yogurt: Plain Greek yogurt works best for thickness. I usually use 2 percent or full fat for the creamiest texture.
• Cookies: Any crisp cookie you like. Think graham crackers, digestive biscuits, vanilla cookies, or even lightly sweet tea biscuits.

That is it. Two ingredients. If you want to keep it extra simple, choose a vanilla style cookie so you do not need any add ins. If you love a more tangy cheesecake vibe, go with plain cookies and let the yogurt shine.

Directions (my simple method)

• Preheat your oven to 350 F.
• Line a small springform pan or a loaf pan with parchment paper. An 8 inch pan works, but I often use a smaller one for a taller slice.
• Crush the cookies into fine crumbs. I use a zip bag and a rolling pin when I feel lazy.
• In a bowl, mix the cookie crumbs into the yogurt until you get a thick batter. It should look like a soft cheesecake batter, not runny.
• Pour into the pan and smooth the top.
• Bake about 25 to 35 minutes. The edges should look set, and the center should jiggle just a little.
• Cool on the counter, then chill in the fridge for at least 2 hours so it slices nicely.

When it is chilled, the texture turns into this creamy, lightly bouncy cheesecake that feels like a snack and a dessert at the same time. If you want a cookie twist on cheesecake in general, these cheesecake pudding cookies are another fun option when you want something hand held.

Also, a quick note on cookie amounts: if your batter feels too loose, add a few more tablespoons of cookie crumbs. Different yogurts vary a lot in thickness, so trust your eyes more than strict numbers.

Top Tips for Success

I have made 2-Ingredient Japanese Cheesecake (Yogurt Cookie Cheesecake) enough times to learn what helps and what makes it sad. Here are my best real life tips, the kind you only figure out after you bake it once or twice.

Use thick yogurt. If your yogurt is watery, the cheesecake can bake up a little gummy. Greek yogurt is usually perfect. If you only have regular yogurt, you can strain it in a clean towel for 20 to 30 minutes.

Crush the cookies really well. Big chunks can make the texture uneven. Fine crumbs mix in better and help it set like a cheesecake instead of a trifle.

Do not overbake. You want a slight jiggle in the center. It will firm up in the fridge. If you bake until it is totally stiff, it can turn dry.

Chill before slicing. This is not optional if you want clean slices. Warm, it is soft like a custard. Cold, it becomes a proper cheesecake slice.

If you are the type who likes a seasonal twist, I swear cheesecake and pumpkin are best friends. These pumpkin cheesecake cookies are a fall favorite in my house.

“I made this with vanilla cookies and plain Greek yogurt and it came out way better than I expected. It tasted like a light cheesecake and my kids asked for it again the next day.”

More Healthy Dessert Ideas

When I am trying to keep dessert feeling a little lighter, I focus on two things: keep it simple and make it satisfying. That is why 2-Ingredient Japanese Cheesecake (Yogurt Cookie Cheesecake) works so well. It is not pretending to be a salad, but it also is not a sugar bomb.

Here are a few easy ways to keep things on the healthier side without making dessert boring:

• Top with fresh fruit like strawberries, blueberries, or sliced peaches.
• Add a spoon of nut butter on the side if you want it more filling.
• Choose a cookie with a shorter ingredient list, or one that is not super sweet.
• Use a higher protein yogurt if you want a more snacky, post dinner treat.

If you love fruit and cheesecake together, you would probably also like these strawberry cheesecake cookies. They hit that same creamy plus fruity vibe, just in cookie form.

More Healthy-ish Dessert Recipes

I call these healthy ish because they are realistic. They are the kinds of treats you can make on a weekday without needing fancy tools or specialty ingredients. If you are already in a cheesecake mood, you can keep playing around with flavors.

For holiday baking, this is a fun one to bookmark: delicious sugar cookie cheesecake Christmas recipes for the holidays. It is more of a celebration dessert, but sometimes that is exactly what you want.

And if you are wondering how to dress up your yogurt cookie cheesecake without adding extra steps, my favorite is a simple fruit topping. Smash berries with a tiny pinch of sugar, let it sit for 10 minutes, then spoon it on top. It looks fancy and tastes like you tried harder than you did.

Common Questions

Can I use flavored yogurt?

Yes, but it will be sweeter and sometimes thinner. If you use flavored yogurt, pick a thick one and consider using a less sweet cookie.

What cookies work best?

Anything crisp and crushable works. Graham crackers and digestive biscuits are the most classic. Vanilla cookies make it taste more like a bakery style cheesecake.

Do I need a springform pan?

Nope. A loaf pan works fine. Just line it with parchment so you can lift it out after chilling.

How do I store it?

Keep it covered in the fridge for up to 4 days. The texture is best after it has chilled overnight.

Can I freeze it?

You can, but the texture may change a little because yogurt can get icy. If you do freeze it, wrap slices well and thaw in the fridge.

A sweet little wrap up before you bake

If you want an easy dessert that feels creamy, light, and totally doable on a busy day, 2-Ingredient Japanese Cheesecake (Yogurt Cookie Cheesecake) is the one. Keep your yogurt thick, crush your cookies fine, and do not skip the chill time. If you want to see another take on the trend, check out 2-Ingredient Japanese Cheesecake (Viral TikTok Recipe) and this helpful guide on How to Make the Viral 2-Ingredient Japanese Cheesecake. Now go grab a spoon, pick your favorite cookies, and give it a try tonight.

2-Ingredient Yogurt Cheesecake

A light and simple dessert that satisfies cheesecake cravings without the fuss, using just yogurt and cookies for a creamy treat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: Japanese

Calories: 150

Ingredients Method Notes

Ingredients

  

Base Ingredients

• 2 cups Plain Greek yogurt Use 2 percent or full fat for the creamiest texture.
• 1 cup Cookies (any crisp cookie) Graham crackers, digestive biscuits, vanilla cookies, or lightly sweet tea biscuits work well.

Method

 

Preparation

1. Preheat your oven to 350 F.
2. Line a small springform pan or a loaf pan with parchment paper.
3. Crush the cookies into fine crumbs using a zip bag and a rolling pin.
4. In a bowl, mix the cookie crumbs into the yogurt until you have a thick batter.
5. Pour the mixture into the prepared pan and smooth the top.

Baking

1. Bake for 25 to 35 minutes, until the edges are set and the center jiggles slightly.
2. Cool on the counter before chilling in the fridge for at least 2 hours.

Notes

Use thick Greek yogurt to avoid a gummy texture. Ensure cookies are crushed finely to maintain texture. Chill before slicing for clean cuts. The cheesecake can be topped with fresh fruit or served with nut butter for more satisfaction.