What’s 2-Ingredient Japanese Cheesecake? Think cheesecake meets icebox cake meets a cup of yogurt (with benefits). It’s one viral recipe that actually works!
This viral 2-ingredient Japanese cheesecake everyone’s talking about right now isn’t the famous jiggly soufflé cake. It’s a clever no-bake dessert made with just two ingredients ~ thick yogurt and cookies ~ layered and chilled until the cookies soften into a cheesecake-like base. I tried it and I’m obsessed!
The trend does have roots in Japan, where home cooks began layering thick yogurt with crisp cookies (originally coconut shortbread) and letting them soften in the refrigerator. Videos from Japanese creators helped spark its spread on social media.
how does this yogurt + cookies cheesecake work?
In simple terms it’s just like an icebox cake, only a bit easier and healthier!
• Thick yogurt brings the tang and creaminess you associate with cheesecake.
• The cookies absorb moisture as they chill, softening into a tender, cake-like “crust.”
• You end up with a deliciously spoonable, cheesecake-style dessert.
how to make 2-ingredient Japanese cheesecake
This is best in small amounts ~ use a small jar or a single serve yogurt container.
in your own jar
- Alternate layers of plain or vanilla yogurt with Biscoff cookies (or cookie of your choice)
- Cover the jar and refrigerate for a minimum of 5 hours, or overnight.
in a container of yogurt
- Slide cookies vertically into the container of yogurt. Add as many or as few as you like.
- Cover the container and refrigerate for a minimum of 5 hours, or overnight.
why are people going crazy for this?
Since I just shared my ultimate homemade yogurt post I thought I’d give this viral cheesecake hack a whirl. It sounds good, and I’m happy to report my tests confirmed it. I use thick whole milk yogurt and Biscoff® cookies for my first test. It tastes like an incredible no-bake cheesecake. A few takeaways:
- The Biscoff® cookies are a perfect choice for this, they have amazing flavor and they soften beautifully. Ditto for OREO Thins®.
- Use about equal parts yogurt to cookie.
- Make extra, they’ll keep in the fridge for several days.
It’s naturally high in protein if you use my homemade yogurt recipe, or a Greek or strained yogurt, and it’s endlessly customizable — swap in different cookies to make it your own.
variations I’m going to try next
- Plain or honey yogurt + shortbread cookies like Pistachio Shortbread Cookies or Brown Sugar Shortbread.
- Vanilla yogurt + Oreo® cookies (cookies-’n-cream vibe)
- Lemon yogurt + gingersnaps
- Vanilla yogurt + amaretti
- Strawberry yogurt + Vanilla OREO Thins®
- Coconut yogurt + Thin and Crispy Cookies
- Vanilla yogurt + Milano cookies
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2-Ingredient Japanese “Cheesecake”
Equipment
- small glass, jar, or bowl
Ingredients
- 5-6 ounces plain whole milk yogurt, you can use any type of plain yogurt you like: low fat or non fat is fine.
- 3-4 Biscoff cookies, or any cookie you like.
Instructions
Using your own jar
- Put a dollop of yogurt at the bottom of the jar, then layer the cookies and yogurt until you reach the top. Break the cookies as needed to fit. Use about equal amounts of yogurt and cookie.
- Cover and refrigerate for at least 5 hours, or overnight. Enjoy with a spoon!
Using an individual carton of yogurt
- Open the yogurt and gently push the cookies down into the container. Break them as needed to fit.
- Cover and refrigerate for at least 5 hours, or overnight. Enjoy with a spoon!
Storage
- For the best “cheesecake” texture, make it the night before and enjoy it the next day. The cookies can become too mushy after 48 hours.
Nutrition
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