This viral 2-ingredient yogurt cheesecake is an easy, no-bake dessert that turns Greek yogurt and cookies into a creamy, cheesecake-like treat after a few hours in the fridge.
I’ve been seeing this 2-ingredient Japanese yogurt cheesecake everywhere lately, so obviously I had to try it for myself. And I can confirm, it’s 100% worth the hype!
For my version, I used full-fat vanilla Greek yogurt and swapped the traditional Biscoff cookies for Sweet Loren’s Breakfast Biscuits, which are gluten-free and work perfectly in this recipe.
One of the best parts about this recipe is how easy it is to customize. You can switch up the cookies, use different yogurt flavors and add fun toppings to make it your own. I’m already dreaming up a banana pudding version or a cookies and cream variation next. I can’t wait for you to try this one!
More Viral Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
-
Add yogurt to a meal prep container (or leave it in the container). Insert cookies into the yogurt in vertical rows.
-
Cover and place in the refrigerator for at least 5 hours, or overnight to let the cookies soften. Enjoy!
Serving: 1 | Calories: 254kcal | Carbohydrates: 29g | Protein: 15g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 157mg | Potassium: 80mg | Fiber: 4g | Sugar: 14g
Nutrition information is automatically calculated, so should only be used as an approximation.
