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1. Shard Calculation

Query:

Response:

Calculated Shard: 85 (from laksa113)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa085.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/","crawl_time":1775811408,"first_indexed_time":1768310837,"http_code":200,"src_unparsed":"com,okonomikitchen!www,\/2-ingredient-yogurt-cheesecake\/ s443","src_root_hash":"16617934643487190085","history_drop_reason":null,"meta_title":"2-Ingredient Yogurt Cheesecake (Japanese Viral Dessert) - Okonomi Kitchen","meta_descriptions":["2-ingredient yogurt cheesecake made with Greek yogurt and cookies. A no-bake, high-protein rare cheesecake that sets in the fridge."],"attrs_boilerpipe_text":"This\n2-ingredient Yogurt Cheesecake\nis 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!\nTable of Contents\nJapan’s Viral Yogurt Cheesecake\nIngredients and Substitutions\nGreek Yogurt\nCookies\nHow to Make Japan’s Viral Yogurt Cheesecake\nVIDEO: Watch How to Make It\nLisa’s Recipe Tips\nVariations and Serving Suggestions\nRecipe FAQ\nMore Cheesecake Recipes\n2-Ingredient Yogurt Cheesecake (Japan’s viral recipe) Recipe\nThis 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.\nI 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.\nYears ago, we would make thick yogurt using\nmizukiri yogurt\nstrainer\n, 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!\nIngredients and Substitutions\nAll you need for this Japan’s viral yogurt cheesecake recipe is just two ingredients:\nGreek Yogurt\nI’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.\nPlain 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.\nCookies\nIn 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.\nHow to Make Japan’s Viral Yogurt Cheesecake\nHonestly, this is probably the easiest dessert you’ll ever make:\nMix Greek yogurt with cream cheese, sweetener or other flavourings if using.\nPlace cookies upright or layered in the yogurt, leaving a little space between them.\nCover and chill in the fridge until set, usually a few hours.\nTurn over onto a serving plate or enjoy straight out of the bowl.\nVIDEO: Watch How to Make It\nLisa’s Recipe Tips\nUse thick yogurt:\nThe thicker the yogurt and the higher the fat content, the more cheesecake like the texture and flavour will be. Use a brand that you like the flavoiur of as well, one that is not too sour but has a little bit of tang.\nChill properly:\nLet it sit long enough in the fridge for the cookies to absorb moisture and the yogurt to firm up.\nVariations and Serving Suggestions\nIf 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.\nRecipe FAQ\nCan I use dairy free yogurt?\nYes! Just choose a thick one that you enjoy the flavor of. Coconut yogurt works well, but may be slightly looser.\nIs this cheesecake healthy?\nIt’s lighter than traditional cheesecake because Greek yogurt is the base which also makes it higher in protein, but cookies add sweetness. For a more wholesome version, try homemade cookies with simple ingredients.\nHow long does this cheesecake last in the fridge?\nIt will keep 3–4 days in the fridge when covered tightly in an airtight container.\nMore Cheesecake Recipes\nBasque Cheesecake\nMatcha Basque Cheesecake\nBrûlée Basque Cheesecake\n3 Ingredient Yogurt Souffle Cheesecake\nNo Bake Salted Caramel Cheesecake\nEnjoy! If you make this\n2-Ingredient Yogurt Cheesecake recipe\n, 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 @\nOkonomikitchen\n. I can’t wait to see your creations!\nPrint\nDescription\nThis 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!\nCheesecake\n1 1\/2\ncups\n(375 g)\nGreek yogurt\n, plain or flavoured*\nI 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\n2 tbsp\n(\n30 g\n) cream cheese,\noptional\n12\n–\n16\ncoconut sable cookies\nBiscoff, Oreos or any type of drier cookies can be used\nOptional Flavouring (choose any!)\n1 tsp\nlemon juice\n1 1\/2 tsp\nvanilla extract or\n1\/2\nvanilla bean pod\n1 tbsp\nmaple syrup, or to taste\n1 tbsp\nhoney, or to taste\n1\n–\n2\ntbsp jam\nOptional toppings\nHoney\nJam\nBerry compote\nCocoa powder\nFresh fruit\nCrushed cookies\nCook Mode\nPrevent your screen from going dark\nMix the filling:\nIf 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.\nPrepare the container:\nArrange 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.\nChill and set:\nCover and refrigerate for at least 6 hours or until set.\nServe:\nRun 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!!\nNotes\n*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. \nPrep Time:\n5 minutes\nCategory:\nDessert\nMethod:\nNo bake\nCuisine:\nAmerican, Japanese\nNutrition\nServing Size:\n1 serving\nCalories:\n760\nSugar:\n32 g\nSodium:\n470 mg\nFat:\n30 g\nSaturated Fat:\n8 g\nUnsaturated Fat:\n22 g\nTrans Fat:\n0\nCarbohydrates:\n93 g\nFiber:\n3 g\nProtein:\n43 g\nCholesterol:\n20 mg\nKonnichiwa\nAbout Lisa\nI'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.\nRelated Recipes\nsubscribe","attrs_markdown":"[Skip to content](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#main-content)\n\n[Sign up for free daily recipes! →](https:\/\/www.okonomikitchen.com\/subscribe\/)\n\nMy Favorites\n\n- [Home](https:\/\/www.okonomikitchen.com\/)\n- [Recipes](https:\/\/www.okonomikitchen.com\/recipes\/)\n  - [By Course]()\n    - [Appetizer](https:\/\/www.okonomikitchen.com\/category\/appetizer\/)\n    - [Breakfast](https:\/\/www.okonomikitchen.com\/category\/breakfast\/)\n    - [Main Dishes](https:\/\/www.okonomikitchen.com\/category\/all-recipes\/entrees\/)\n    - [Side Dishes](https:\/\/www.okonomikitchen.com\/category\/sides\/)\n    - [Desserts](https:\/\/www.okonomikitchen.com\/category\/all-recipes\/sweets\/)\n    - [Snacks](https:\/\/www.okonomikitchen.com\/category\/snacks\/)\n    - [Beverages](https:\/\/www.okonomikitchen.com\/category\/beverages\/)\n  - 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Please read our [disclosure policy](https:\/\/www.okonomikitchen.com\/privacy-policy\/).\n\n*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\\!*\n\n![greek yogurt stuffed with biscoff cookies no bake cheesecake in a glass bowl](https:\/\/www.okonomikitchen.com\/wp-content\/uploads\/2026\/01\/2-ingredient-yogurt-cheesecake.jpg)\n\n## Table of Contents\n- [Japan’s Viral Yogurt Cheesecake](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#japans-viral-yogurt-cheesecake)\n- [Ingredients and Substitutions](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#ingredients-and-substitutions)\n  - [Greek Yogurt](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#greek-yogurt)\n  - [Cookies](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#cookies)\n- [How to Make Japan’s Viral Yogurt Cheesecake](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#how-to-make-japans-viral-yogurt-cheesecake)\n- [VIDEO: Watch How to Make It](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#video-watch-how-to-make-it)\n- [Lisa’s Recipe Tips](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#lisas-recipe-tips)\n- [Variations and Serving Suggestions](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#variations-and-serving-suggestions)\n- [Recipe FAQ](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#recipe-faq)\n- [More Cheesecake Recipes](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#more-cheesecake-recipes)\n- [2-Ingredient Yogurt Cheesecake (Japan’s viral recipe) Recipe](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#tasty-recipes-22381-jump-target)\n## Japan’s Viral Yogurt Cheesecake\nThis 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.\n\nI 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.\n\nYears 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\\!\n\n## Ingredients and Substitutions\nAll you need for this Japan’s viral yogurt cheesecake recipe is just two ingredients:\n\n### Greek Yogurt\nI’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.\n\nPlain 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.\n\n### Cookies\nIn 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.\n\n## How to Make Japan’s Viral Yogurt Cheesecake\nHonestly, this is probably the easiest dessert you’ll ever make:\n\n1. Mix Greek yogurt with cream cheese, sweetener or other flavourings if using.\n2. Place cookies upright or layered in the yogurt, leaving a little space between them.\n3. Cover and chill in the fridge until set, usually a few hours.\n4. Turn over onto a serving plate or enjoy straight out of the bowl.\n## VIDEO: Watch How to Make It\n## Lisa’s Recipe Tips\n1. **Use thick yogurt:** The thicker the yogurt and the higher the fat content, the more cheesecake like the texture and flavour will be. Use a brand that you like the flavoiur of as well, one that is not too sour but has a little bit of tang.\n2. **Chill properly:** Let it sit long enough in the fridge for the cookies to absorb moisture and the yogurt to firm up.\n## Variations and Serving Suggestions\nIf 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.\n\n## Recipe FAQ\n**Can I use dairy free yogurt?**\n\nYes! Just choose a thick one that you enjoy the flavor of. Coconut yogurt works well, but may be slightly looser.\n\n**Is this cheesecake healthy?**\n\nIt’s lighter than traditional cheesecake because Greek yogurt is the base which also makes it higher in protein, but cookies add sweetness. For a more wholesome version, try homemade cookies with simple ingredients.\n\n**How long does this cheesecake last in the fridge?**\n\nIt will keep 3–4 days in the fridge when covered tightly in an airtight container.\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201800'%3E%3C\/svg%3E)\n\n![](https:\/\/www.okonomikitchen.com\/wp-content\/uploads\/2026\/01\/2-ingredient-yogurt-cheesecake-2.jpg)\n## More Cheesecake Recipes\n- [Basque Cheesecake](https:\/\/www.okonomikitchen.com\/basque-cheesecake\/)\n- Matcha Basque Cheesecake\n- [Brûlée Basque Cheesecake](https:\/\/www.okonomikitchen.com\/brulee-basque-cheesecake\/)\n- [3 Ingredient Yogurt Souffle Cheesecake](https:\/\/www.okonomikitchen.com\/3-ingredient-yogurt-souffle-cake\/)\n- [No Bake Salted Caramel Cheesecake](https:\/\/www.okonomikitchen.com\/no-bake-salted-caramel-cheesecake\/)\n\nEnjoy! 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](https:\/\/www.instagram.com\/okonomikitchen\/). I can’t wait to see your creations\\!\n\n[Print](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/print\/22381\/)\n\nclock icon\n\ncutlery icon\n\nflag icon\n\nfolder icon\n\ninstagram icon\n\npinterest icon\n\nfacebook icon\n\nprint icon\n\nsquares icon\n\nheart icon\n\nheart solid icon\n\n![greek yogurt stuffed with biscoff cookies no bake cheesecake in a glass bowl](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20150%20150'%3E%3C\/svg%3E)\n\n![greek yogurt stuffed with biscoff cookies no bake cheesecake in a glass bowl](https:\/\/www.okonomikitchen.com\/wp-content\/uploads\/2026\/01\/2-ingredient-yogurt-cheesecake-150x150.jpg)\n## 2-Ingredient Yogurt Cheesecake (Japan’s viral recipe)\n***\n*5 Stars*     *4 Stars*     *3 Stars*     *2 Stars*     *1 Star*\n\n5 from 6 reviews\n\n- Author: [Lisa Kitahara](https:\/\/okonomikitchen.com\/about\/)\n- Total Time:\n  5 minutes\n- Yield:\n  1 serving\n- Diet:\n  Vegetarian\n\n[Print Recipe](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/print\/22381\/)\n\n[Pin Recipe]()\n\n### Description\n*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\\!*\n***\n### Ingredients\nUnits\n\nUS\n\nM\n\n**Cheesecake**\n\n- 1 1\/2 cups (375 g) Greek yogurt, plain or flavoured\\*\n  - *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*\n- 2 tbsp (30 g) cream cheese, *optional*\n- 12–16 coconut sable cookies\n  - Biscoff, Oreos or any type of drier cookies can be used\n\n**Optional Flavouring (choose any!)**\n\n- 1 tsp lemon juice\n- 1 1\/2 tsp vanilla extract or 1\/2 vanilla bean pod\n- 1 tbsp maple syrup, or to taste\n- 1 tbsp honey, or to taste\n- 1–2 tbsp jam\n\n**Optional toppings**\n\n- Honey\n- Jam\n- Berry compote\n- Cocoa powder\n- Fresh fruit\n- Crushed cookies\n\nCook Mode  Prevent your screen from going dark\n***\n### Instructions\n1. **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.\n2. **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.\n3. **Chill and set:** Cover and refrigerate for at least 6 hours or until set.\n4. **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!\\!\n\n### Notes\n- \\*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.\n\n- Prep Time:\n  5 minutes\n- Category:\n  Dessert\n- Method:\n  No bake\n- Cuisine:\n  American, Japanese\n\n### Nutrition\n- **Serving Size:** 1 serving\n- **Calories:** 760\n- **Sugar:** 32 g\n- **Sodium:** 470 mg\n- **Fat:** 30 g\n- **Saturated Fat:** 8 g\n- **Unsaturated Fat:** 22 g\n- **Trans Fat:** 0\n- **Carbohydrates:** 93 g\n- **Fiber:** 3 g\n- **Protein:** 43 g\n- **Cholesterol:** 20 mg\n\n### Did you make this recipe?\nTag @okonomikitchen on Instagram, I love hearing from you\\!\n\n[All recipes](https:\/\/www.okonomikitchen.com\/category\/all-recipes\/) [Desserts](https:\/\/www.okonomikitchen.com\/category\/all-recipes\/sweets\/) [No Bake\/Cook](https:\/\/www.okonomikitchen.com\/category\/no-bake-or-cook\/) [Quick and Easy](https:\/\/www.okonomikitchen.com\/category\/quick-and-easy\/) [Snacks](https:\/\/www.okonomikitchen.com\/category\/snacks\/)\n\nLike this recipe? Share it with friends\\!\n\n[Pin](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/&media=https:\/\/www.okonomikitchen.com\/wp-content\/uploads\/2026\/01\/2-ingredient-yogurt-cheesecake.jpg&description=2-Ingredient%20Yogurt%20Cheesecake%20\\(Japan%E2%80%99s%20Viral%20Recipe\\) \"Share on Pinterest\")\n\n[Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/&display=popup&ref=plugin&src=share_button \"Share on Facebook\")\n\n[Tweet](https:\/\/twitter.com\/share?url=https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/&text=2-Ingredient%20Yogurt%20Cheesecake%20%28Japan%E2%80%99s%20Viral%20Recipe%29 \"Share on Twitter\")\n\n[Yummly](https:\/\/www.yummly.com\/urb\/verify?url=https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/&title=2-Ingredient%20Yogurt%20Cheesecake%20%28Japan%E2%80%99s%20Viral%20Recipe%29&yumtype=button \"Share on Yummly\")\n\n[Email](https:\/\/www.okonomikitchen.com\/cdn-cgi\/l\/email-protection#152a6660777f707661284c7a606730272573677c707b713027257d7466302725667d74677071302725747b3027257467617c767970302725627c617d3027256c7a603b337478652e777a716c2827385c7b726770717c707b613027254c7a72606761302725567d7070667076747e7030272530272d5f7465747b305027302d25302c2c66302725437c6774793027254770767c657030272c3025513025547d616165663026543027533027536262623b7a7e7a7b7a787c7e7c61767d707b3b767a7830275327387c7b726770717c707b61386c7a7260676138767d7070667076747e70302753302551302554 \"Share via Email\")\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20344%20344'%3E%3C\/svg%3E)![](https:\/\/secure.gravatar.com\/avatar\/522c1473d632176bf547f741c27bf072f52878b4bb4dcc8ea2bf203dd1e7f2d8?s=344&d=mm&r=g)](https:\/\/www.okonomikitchen.com\/about\/)\n\nKonnichiwa\n\nAbout Lisa\n\nI'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.\n\n[Read More About Me](https:\/\/www.okonomikitchen.com\/about\/)\n***\n## Related Recipes\n[![drizzling condensed milk over strawberries in a bowl](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![drizzling condensed milk over strawberries in a bowl](https:\/\/www.okonomikitchen.com\/wp-content\/uploads\/2026\/02\/strawberries-with-condensed-milk_-3-600x800.jpg)](https:\/\/www.okonomikitchen.com\/strawberries-with-condensed-milk\/)\n\nDesserts\n\n### [Strawberries with Condensed Milk](https:\/\/www.okonomikitchen.com\/strawberries-with-condensed-milk\/)\n\n[![flaky buttery scones on a dessert plate](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![flaky buttery scones on a dessert plate](https:\/\/www.okonomikitchen.com\/wp-content\/uploads\/2026\/02\/scroissant-recipe-croissant-scones-600x800.jpg)](https:\/\/www.okonomikitchen.com\/scroissant-croissant-scones\/)\n\nPastries\n\n### [Scroissant (Croissant Scones)](https:\/\/www.okonomikitchen.com\/scroissant-croissant-scones\/)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![](https:\/\/www.okonomikitchen.com\/wp-content\/uploads\/2026\/02\/chocolate-focaccia-2-600x800.jpg)](https:\/\/www.okonomikitchen.com\/chocolate-focaccia\/)\n\nFocaccia\n\n### [Chocolate Focaccia (No Knead)](https:\/\/www.okonomikitchen.com\/chocolate-focaccia\/)\n\n[![marbled chocolate bread twisted lined up on a tray](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![marbled chocolate bread twisted lined up on a tray](https:\/\/www.okonomikitchen.com\/wp-content\/uploads\/2026\/02\/marble-chocolate-twist-bread-600x800.jpg)](https:\/\/www.okonomikitchen.com\/chocolate-marble-twist-bread\/)\n\nBread\n\n### [Chocolate Marble Twist Bread](https:\/\/www.okonomikitchen.com\/chocolate-marble-twist-bread\/)\n***\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20600'%3E%3C\/svg%3E)\n\n![](https:\/\/www.okonomikitchen.com\/wp-content\/uploads\/2023\/07\/email-cta.png)\n\nsubscribe\n***\n\n## Leave a reply [Cancel reply](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#respond)\n## 9 Comments\n1. **Eri** says:\n   \n   [February 22, 2026 at 2:24 pm](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#comment-70494)\n   \n   Made it with the cream cheese way better\n   \n   [Reply](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#comment-70494)\n2. **Kim** says:\n   \n   [January 24, 2026 at 5:25 pm](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#comment-68695)\n   \n   Thank you, Lisa, for this awesome and super easy recipe! I’ve made this a couple of times now and LOVE it! Instead of a large bowl, I used souffle cups for individual servings. They are fantastic for breakfast or dessert, and I think I’m going to make these regularly, especially as a girlie that is trying to increase their protein intake (hello perimenopause!).\n   \n   I used Fage’s Lactose Free Yogurt about 3\/4 cup, Tillamook’s Extra Creamy Cream Cheese bumped up to 2 tbsps per cup (they don’t use any gums) and Biscoff Cookies, just 3-4 cookies. I know folks say it might not be super “healthy”, but I’m hella excited to get a ton of protein when I enjoy these! And without adding any toppings, I think it’s the right level of sweet\/not too sweet.\n   \n   Cannot wait to try mixing it up – these’s a vanilla version of the lactose free fage and my local market also carries Siggi’s and Ellenos. I’ll try to post again if I find other cookies that work well besides Biscoff, but these are rather perfect, aren’t they?\n   \n   [Reply](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#comment-68695)\n3. **Erica** says:\n   \n   [January 21, 2026 at 1:45 pm](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#comment-68514)\n   \n   I tried both versions and definitely adding cream cheese makes it much more cheesecakey! My late night snack on repeat 😋\n   \n   [Reply](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#comment-68514)\n4. **Brice** says:\n   \n   [January 21, 2026 at 12:57 am](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#comment-68482)\n   \n   I really loved this and it’s just so easy! It’s definitely gonna be my new hyperfixation dessert.\n   \n   [Reply](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#comment-68482)\n5. **Renee Connor** says:\n   \n   [January 19, 2026 at 8:56 pm](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#comment-68407)\n   \n   Sooo good\\!\n   \n   [Reply](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#comment-68407)\n6. **Michelle** says:\n   \n   [January 19, 2026 at 3:59 pm](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#comment-68399)\n   \n   I used plain Greek yogurt and graham crackers since that’s what I had on hand, but honestly any kind of “tea” cookie\/ biscuit will do. I also added a little bit of honey to the yogurt to cut some of the extra tanginess.\n   \n   I can only imagine that a lemon sandwich cookie or those Fruit Creme cookies that Peak Freans makes would be AMAZING in this\\!\n   \n   [Reply](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#comment-68399)\n7. **Lisa** says:\n   \n   [January 18, 2026 at 11:00 am](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#comment-68288)\n   \n   Hi Lisa. I love this quick easy and yummy recipe. Do you have any recipes for a cookie to use that is a little healthier than store bought? Thanks\\!\n   \n   [Reply](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#comment-68288)\n   1. **Lisa Kitahara** says:\n      \n      [January 20, 2026 at 7:23 am](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#comment-68425)\n      \n      Hi Lisa, I haven’t tried so I can’t promise it’ll be good but maybe these [healthier chocolate chip cookies](https:\/\/www.okonomikitchen.com\/vegan-healthy-chocolate-chip-cookies\/)?\n      \n      [Reply](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#comment-68425)\n\n![](https:\/\/www.okonomikitchen.com\/wp-content\/uploads\/2023\/12\/lisa-kitahara.jpg)\n\nkonnichiwa\n\nWelcome to Okonomi Kitchen\\!\n\nI'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. 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All rights reserved. [Privacy Policy](https:\/\/www.okonomikitchen.com\/privacy-policy\/) • Powered by [CultivateWP](https:\/\/cultivatewp.com\/).","attrs_readable_markdown":"*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\\!*\n\n![greek yogurt stuffed with biscoff cookies no bake cheesecake in a glass bowl](https:\/\/www.okonomikitchen.com\/wp-content\/uploads\/2026\/01\/2-ingredient-yogurt-cheesecake.jpg)\n\n## Table of Contents\n- [Japan’s Viral Yogurt Cheesecake](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#japans-viral-yogurt-cheesecake)\n- [Ingredients and Substitutions](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#ingredients-and-substitutions)\n  - [Greek Yogurt](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#greek-yogurt)\n  - [Cookies](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#cookies)\n- [How to Make Japan’s Viral Yogurt Cheesecake](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#how-to-make-japans-viral-yogurt-cheesecake)\n- [VIDEO: Watch How to Make It](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#video-watch-how-to-make-it)\n- [Lisa’s Recipe Tips](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#lisas-recipe-tips)\n- [Variations and Serving Suggestions](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#variations-and-serving-suggestions)\n- [Recipe FAQ](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#recipe-faq)\n- [More Cheesecake Recipes](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#more-cheesecake-recipes)\n- [2-Ingredient Yogurt Cheesecake (Japan’s viral recipe) Recipe](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/#tasty-recipes-22381-jump-target)\n\nThis 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.\n\nI 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.\n\nYears 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\\!\n\n## Ingredients and Substitutions\nAll you need for this Japan’s viral yogurt cheesecake recipe is just two ingredients:\n\n### Greek Yogurt\nI’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.\n\nPlain 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.\n\n### Cookies\nIn 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.\n\n## How to Make Japan’s Viral Yogurt Cheesecake\nHonestly, this is probably the easiest dessert you’ll ever make:\n\n1. Mix Greek yogurt with cream cheese, sweetener or other flavourings if using.\n2. Place cookies upright or layered in the yogurt, leaving a little space between them.\n3. Cover and chill in the fridge until set, usually a few hours.\n4. Turn over onto a serving plate or enjoy straight out of the bowl.\n## VIDEO: Watch How to Make It\n## Lisa’s Recipe Tips\n1. **Use thick yogurt:** The thicker the yogurt and the higher the fat content, the more cheesecake like the texture and flavour will be. Use a brand that you like the flavoiur of as well, one that is not too sour but has a little bit of tang.\n2. **Chill properly:** Let it sit long enough in the fridge for the cookies to absorb moisture and the yogurt to firm up.\n## Variations and Serving Suggestions\nIf 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.\n\n## Recipe FAQ\n**Can I use dairy free yogurt?**\n\nYes! Just choose a thick one that you enjoy the flavor of. Coconut yogurt works well, but may be slightly looser.\n\n**Is this cheesecake healthy?**\n\nIt’s lighter than traditional cheesecake because Greek yogurt is the base which also makes it higher in protein, but cookies add sweetness. For a more wholesome version, try homemade cookies with simple ingredients.\n\n**How long does this cheesecake last in the fridge?**\n\nIt will keep 3–4 days in the fridge when covered tightly in an airtight container.\n\n![](https:\/\/www.okonomikitchen.com\/wp-content\/uploads\/2026\/01\/2-ingredient-yogurt-cheesecake-2.jpg)\n\n## More Cheesecake Recipes\n- [Basque Cheesecake](https:\/\/www.okonomikitchen.com\/basque-cheesecake\/)\n- Matcha Basque Cheesecake\n- [Brûlée Basque Cheesecake](https:\/\/www.okonomikitchen.com\/brulee-basque-cheesecake\/)\n- [3 Ingredient Yogurt Souffle Cheesecake](https:\/\/www.okonomikitchen.com\/3-ingredient-yogurt-souffle-cake\/)\n- [No Bake Salted Caramel Cheesecake](https:\/\/www.okonomikitchen.com\/no-bake-salted-caramel-cheesecake\/)\n\nEnjoy! 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](https:\/\/www.instagram.com\/okonomikitchen\/). I can’t wait to see your creations\\!\n\n[Print](https:\/\/www.okonomikitchen.com\/2-ingredient-yogurt-cheesecake\/print\/22381\/)\n\n### Description\n*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\\!*\n***\n**Cheesecake**\n\n- 1 1\/2 cups (375 g) Greek yogurt, plain or flavoured\\*\n  - *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*\n- 2 tbsp (30 g) cream cheese, *optional*\n- 12–16 coconut sable cookies\n  - Biscoff, Oreos or any type of drier cookies can be used\n\n**Optional Flavouring (choose any!)**\n\n- 1 tsp lemon juice\n- 1 1\/2 tsp vanilla extract or 1\/2 vanilla bean pod\n- 1 tbsp maple syrup, or to taste\n- 1 tbsp honey, or to taste\n- 1–2 tbsp jam\n\n**Optional toppings**\n\n- Honey\n- Jam\n- Berry compote\n- Cocoa powder\n- Fresh fruit\n- Crushed cookies\n\nCook Mode  Prevent your screen from going dark\n***\n1. **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.\n2. **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.\n3. **Chill and set:** Cover and refrigerate for at least 6 hours or until set.\n4. **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!\\!\n\n### Notes\n- \\*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.\n\n- Prep Time: 5 minutes\n- Category: Dessert\n- Method: No bake\n- Cuisine: American, Japanese\n\n### Nutrition\n- **Serving Size:** 1 serving\n- **Calories:** 760\n- **Sugar:** 32 g\n- **Sodium:** 470 mg\n- **Fat:** 30 g\n- **Saturated Fat:** 8 g\n- **Unsaturated Fat:** 22 g\n- **Trans Fat:** 0\n- **Carbohydrates:** 93 g\n- **Fiber:** 3 g\n- **Protein:** 43 g\n- **Cholesterol:** 20 mg\n\nKonnichiwa\n\nAbout Lisa\n\nI'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.\n***\nRelated Recipes\n***\n![](https:\/\/www.okonomikitchen.com\/wp-content\/uploads\/2023\/07\/email-cta.png)\n\nsubscribe\n***","meta_canonical":null}

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Boilerpipe Text	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! Table of Contents Japan’s Viral Yogurt Cheesecake Ingredients and Substitutions Greek Yogurt Cookies How to Make Japan’s Viral Yogurt Cheesecake VIDEO: Watch How to Make It Lisa’s Recipe Tips Variations and Serving Suggestions Recipe FAQ More Cheesecake Recipes 2-Ingredient Yogurt Cheesecake (Japan’s viral recipe) Recipe 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: Mix Greek yogurt with cream cheese, sweetener or other flavourings if using. Place cookies upright or layered in the yogurt, leaving a little space between them. Cover and chill in the fridge until set, usually a few hours. Turn over onto a serving plate or enjoy straight out of the bowl. VIDEO: Watch How to Make It Lisa’s Recipe Tips Use thick yogurt: The thicker the yogurt and the higher the fat content, the more cheesecake like the texture and flavour will be. Use a brand that you like the flavoiur of as well, one that is not too sour but has a little bit of tang. Chill properly: Let it sit long enough in the fridge for the cookies to absorb moisture and the yogurt to firm up. 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 Can I use dairy free yogurt? Yes! Just choose a thick one that you enjoy the flavor of. Coconut yogurt works well, but may be slightly looser. Is this cheesecake healthy? It’s lighter than traditional cheesecake because Greek yogurt is the base which also makes it higher in protein, but cookies add sweetness. For a more wholesome version, try homemade cookies with simple ingredients. How long does this cheesecake last in the fridge? It will keep 3–4 days in the fridge when covered tightly in an airtight container. 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! Print 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! 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 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. 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. Chill and set: Cover and refrigerate for at least 6 hours or until set. 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 Konnichiwa About Lisa I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes. Related Recipes subscribe
Markdown	[Skip to content](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#main-content) [Sign up for free daily recipes! →](https://www.okonomikitchen.com/subscribe/) My Favorites - [Home](https://www.okonomikitchen.com/) - [Recipes](https://www.okonomikitchen.com/recipes/) - [By Course]() - [Appetizer](https://www.okonomikitchen.com/category/appetizer/) - [Breakfast](https://www.okonomikitchen.com/category/breakfast/) - [Main Dishes](https://www.okonomikitchen.com/category/all-recipes/entrees/) - [Side Dishes](https://www.okonomikitchen.com/category/sides/) - [Desserts](https://www.okonomikitchen.com/category/all-recipes/sweets/) - [Snacks](https://www.okonomikitchen.com/category/snacks/) - [Beverages](https://www.okonomikitchen.com/category/beverages/) - [By Method]() - [Rice Cooker](https://www.okonomikitchen.com/category/rice-cooker/) - [Microwave](https://www.okonomikitchen.com/category/microwave/) - [Air Fryer](https://www.okonomikitchen.com/category/air-fryer/) - [Sous Vide](https://www.okonomikitchen.com/category/sous-vide/) - [Instant Pot](https://www.okonomikitchen.com/category/instant-pot/) - [No Bake/Cook](https://www.okonomikitchen.com/category/no-bake-or-cook/) - [By Ingredient]() - [Tofu](https://www.okonomikitchen.com/category/tofu/) - [Eggs](https://www.okonomikitchen.com/category/eggs/) - [Seafood & Fish](https://www.okonomikitchen.com/category/seafood/) - [Chicken](https://www.okonomikitchen.com/category/chicken/) - [Beef](https://www.okonomikitchen.com/category/beef/) - [Pork](https://www.okonomikitchen.com/category/pork/) - [Rice](https://www.okonomikitchen.com/category/rice/) - [Noodles & Pasta](https://www.okonomikitchen.com/category/noodles-pasta/) - [Vegetables](https://www.okonomikitchen.com/category/vegetables/) - [Miso](https://www.okonomikitchen.com/category/miso/) - [By Collection]() - [Best of Okonomi Kitchen](https://www.okonomikitchen.com/category/best-of-okonomi-kitchen/) - [Quick and Easy (](https://www.okonomikitchen.com/category/quick-and-easy/) - [Bakery](https://www.okonomikitchen.com/category/bakery/) - [Izakaya](https://www.okonomikitchen.com/category/izakaya/) - [Donabe](https://www.okonomikitchen.com/category/donabe/) - [Donburi (Rice Bowls)](https://www.okonomikitchen.com/category/donburi-rice-bowls/) - [Curry](https://www.okonomikitchen.com/category/curry/) - [Soups & Stews](https://www.okonomikitchen.com/category/soups-and-stews/) - [Salads](https://www.okonomikitchen.com/category/salad/) - [By Holiday & Season]() - [Christmas](https://www.okonomikitchen.com/category/christmas/) - [Autumn](https://www.okonomikitchen.com/category/autumn/) - [Winter](https://www.okonomikitchen.com/category/winter/) - [Spring](https://www.okonomikitchen.com/category/spring/) - [Summer](https://www.okonomikitchen.com/category/summer/) - [How-to](https://www.okonomikitchen.com/category/how-to/) - [About](https://www.okonomikitchen.com/about/) - [Contact](https://www.okonomikitchen.com/contact/) - [Shop](https://www.amazon.com/shop/lisakitahara) - My Favorites - Socials [Home](https://www.okonomikitchen.com/) [All recipes](https://www.okonomikitchen.com/category/all-recipes/) [Desserts](https://www.okonomikitchen.com/category/all-recipes/sweets/) 2-Ingredient Yogurt Cheesecake (Japan’s Viral Recipe) # 2-Ingredient Yogurt Cheesecake (Japan’s Viral Recipe) [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2064%2064'%3E%3C/svg%3E)![](https://secure.gravatar.com/avatar/522c1473d632176bf547f741c27bf072f52878b4bb4dcc8ea2bf203dd1e7f2d8?s=64&d=mm&r=g)](https://www.okonomikitchen.com/about/) By [Lisa Kitahara](https://www.okonomikitchen.com/about/) on Jan 13, 2026 Save [Pin](https://pinterest.com/pin/create/button/?url=https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/&media=https://www.okonomikitchen.com/wp-content/uploads/2026/01/2-ingredient-yogurt-cheesecake.jpg&description=2-Ingredient%20Yogurt%20Cheesecake%20\(Japan%E2%80%99s%20Viral%20Recipe\) "Share on Pinterest") [Share](https://www.facebook.com/sharer/sharer.php?u=https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/&display=popup&ref=plugin&src=share_button "Share on Facebook") [Jump to Recipe](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#tasty-recipes-22381-jump-target) This post may contain affiliate links. Please read our [disclosure policy](https://www.okonomikitchen.com/privacy-policy/). 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\!* ![greek yogurt stuffed with biscoff cookies no bake cheesecake in a glass bowl](https://www.okonomikitchen.com/wp-content/uploads/2026/01/2-ingredient-yogurt-cheesecake.jpg) ## Table of Contents - [Japan’s Viral Yogurt Cheesecake](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#japans-viral-yogurt-cheesecake) - [Ingredients and Substitutions](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#ingredients-and-substitutions) - [Greek Yogurt](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#greek-yogurt) - [Cookies](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#cookies) - [How to Make Japan’s Viral Yogurt Cheesecake](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#how-to-make-japans-viral-yogurt-cheesecake) - [VIDEO: Watch How to Make It](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#video-watch-how-to-make-it) - [Lisa’s Recipe Tips](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#lisas-recipe-tips) - [Variations and Serving Suggestions](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#variations-and-serving-suggestions) - [Recipe FAQ](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#recipe-faq) - [More Cheesecake Recipes](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#more-cheesecake-recipes) - [2-Ingredient Yogurt Cheesecake (Japan’s viral recipe) Recipe](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#tasty-recipes-22381-jump-target) ## 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 ## Lisa’s Recipe Tips 1. Use thick yogurt: The thicker the yogurt and the higher the fat content, the more cheesecake like the texture and flavour will be. Use a brand that you like the flavoiur of as well, one that is not too sour but has a little bit of tang. 2. Chill properly: Let it sit long enough in the fridge for the cookies to absorb moisture and the yogurt to firm up. ## 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 Can I use dairy free yogurt? Yes! Just choose a thick one that you enjoy the flavor of. Coconut yogurt works well, but may be slightly looser. Is this cheesecake healthy? It’s lighter than traditional cheesecake because Greek yogurt is the base which also makes it higher in protein, but cookies add sweetness. For a more wholesome version, try homemade cookies with simple ingredients. How long does this cheesecake last in the fridge? It will keep 3–4 days in the fridge when covered tightly in an airtight container. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201800'%3E%3C/svg%3E) ![](https://www.okonomikitchen.com/wp-content/uploads/2026/01/2-ingredient-yogurt-cheesecake-2.jpg) ## More Cheesecake Recipes - [Basque Cheesecake](https://www.okonomikitchen.com/basque-cheesecake/) - Matcha Basque Cheesecake - [Brûlée Basque Cheesecake](https://www.okonomikitchen.com/brulee-basque-cheesecake/) - [3 Ingredient Yogurt Souffle Cheesecake](https://www.okonomikitchen.com/3-ingredient-yogurt-souffle-cake/) - [No Bake Salted Caramel Cheesecake](https://www.okonomikitchen.com/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](https://www.instagram.com/okonomikitchen/). I can’t wait to see your creations\! [Print](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/print/22381/) clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon ![greek yogurt stuffed with biscoff cookies no bake cheesecake in a glass bowl](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20150%20150'%3E%3C/svg%3E) ![greek yogurt stuffed with biscoff cookies no bake cheesecake in a glass bowl](https://www.okonomikitchen.com/wp-content/uploads/2026/01/2-ingredient-yogurt-cheesecake-150x150.jpg) ## 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](https://okonomikitchen.com/about/) - Total Time: 5 minutes - Yield: 1 serving - Diet: Vegetarian [Print Recipe](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/print/22381/) [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 US M 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 ### Did you make this recipe? Tag @okonomikitchen on Instagram, I love hearing from you\! [All recipes](https://www.okonomikitchen.com/category/all-recipes/) [Desserts](https://www.okonomikitchen.com/category/all-recipes/sweets/) [No Bake/Cook](https://www.okonomikitchen.com/category/no-bake-or-cook/) [Quick and Easy](https://www.okonomikitchen.com/category/quick-and-easy/) [Snacks](https://www.okonomikitchen.com/category/snacks/) Like this recipe? Share it with friends\! 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Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes. [Read More About Me](https://www.okonomikitchen.com/about/) * ## Related Recipes [![drizzling condensed milk over strawberries in a bowl](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20800'%3E%3C/svg%3E)![drizzling condensed milk over strawberries in a bowl](https://www.okonomikitchen.com/wp-content/uploads/2026/02/strawberries-with-condensed-milk_-3-600x800.jpg)](https://www.okonomikitchen.com/strawberries-with-condensed-milk/) Desserts ### [Strawberries with Condensed Milk](https://www.okonomikitchen.com/strawberries-with-condensed-milk/) [![flaky buttery scones on a dessert plate](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20800'%3E%3C/svg%3E)![flaky buttery scones on a dessert plate](https://www.okonomikitchen.com/wp-content/uploads/2026/02/scroissant-recipe-croissant-scones-600x800.jpg)](https://www.okonomikitchen.com/scroissant-croissant-scones/) Pastries ### [Scroissant (Croissant Scones)](https://www.okonomikitchen.com/scroissant-croissant-scones/) [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20800'%3E%3C/svg%3E)![](https://www.okonomikitchen.com/wp-content/uploads/2026/02/chocolate-focaccia-2-600x800.jpg)](https://www.okonomikitchen.com/chocolate-focaccia/) Focaccia ### [Chocolate Focaccia (No Knead)](https://www.okonomikitchen.com/chocolate-focaccia/) [![marbled chocolate bread twisted lined up on a tray](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20800'%3E%3C/svg%3E)![marbled chocolate bread twisted lined up on a tray](https://www.okonomikitchen.com/wp-content/uploads/2026/02/marble-chocolate-twist-bread-600x800.jpg)](https://www.okonomikitchen.com/chocolate-marble-twist-bread/) Bread ### [Chocolate Marble Twist Bread](https://www.okonomikitchen.com/chocolate-marble-twist-bread/) * ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20600'%3E%3C/svg%3E) ![](https://www.okonomikitchen.com/wp-content/uploads/2023/07/email-cta.png) subscribe * ## Leave a reply [Cancel reply](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#respond) ## 9 Comments 1. Eri says: [February 22, 2026 at 2:24 pm](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#comment-70494) Made it with the cream cheese way better [Reply](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#comment-70494) 2. Kim says: [January 24, 2026 at 5:25 pm](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#comment-68695) Thank you, Lisa, for this awesome and super easy recipe! I’ve made this a couple of times now and LOVE it! Instead of a large bowl, I used souffle cups for individual servings. They are fantastic for breakfast or dessert, and I think I’m going to make these regularly, especially as a girlie that is trying to increase their protein intake (hello perimenopause!). I used Fage’s Lactose Free Yogurt about 3/4 cup, Tillamook’s Extra Creamy Cream Cheese bumped up to 2 tbsps per cup (they don’t use any gums) and Biscoff Cookies, just 3-4 cookies. I know folks say it might not be super “healthy”, but I’m hella excited to get a ton of protein when I enjoy these! And without adding any toppings, I think it’s the right level of sweet/not too sweet. Cannot wait to try mixing it up – these’s a vanilla version of the lactose free fage and my local market also carries Siggi’s and Ellenos. I’ll try to post again if I find other cookies that work well besides Biscoff, but these are rather perfect, aren’t they? [Reply](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#comment-68695) 3. Erica says: [January 21, 2026 at 1:45 pm](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#comment-68514) I tried both versions and definitely adding cream cheese makes it much more cheesecakey! My late night snack on repeat 😋 [Reply](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#comment-68514) 4. Brice says: [January 21, 2026 at 12:57 am](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#comment-68482) I really loved this and it’s just so easy! It’s definitely gonna be my new hyperfixation dessert. [Reply](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#comment-68482) 5. Renee Connor says: [January 19, 2026 at 8:56 pm](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#comment-68407) Sooo good\! [Reply](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#comment-68407) 6. Michelle says: [January 19, 2026 at 3:59 pm](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#comment-68399) I used plain Greek yogurt and graham crackers since that’s what I had on hand, but honestly any kind of “tea” cookie/ biscuit will do. I also added a little bit of honey to the yogurt to cut some of the extra tanginess. I can only imagine that a lemon sandwich cookie or those Fruit Creme cookies that Peak Freans makes would be AMAZING in this\! [Reply](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#comment-68399) 7. Lisa says: [January 18, 2026 at 11:00 am](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#comment-68288) Hi Lisa. I love this quick easy and yummy recipe. Do you have any recipes for a cookie to use that is a little healthier than store bought? Thanks\! [Reply](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#comment-68288) 1. Lisa Kitahara says: [January 20, 2026 at 7:23 am](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#comment-68425) Hi Lisa, I haven’t tried so I can’t promise it’ll be good but maybe these [healthier chocolate chip cookies](https://www.okonomikitchen.com/vegan-healthy-chocolate-chip-cookies/)? [Reply](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#comment-68425) ![](https://www.okonomikitchen.com/wp-content/uploads/2023/12/lisa-kitahara.jpg) konnichiwa Welcome to Okonomi Kitchen\! I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes. 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Readable Markdown	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\!* ![greek yogurt stuffed with biscoff cookies no bake cheesecake in a glass bowl](https://www.okonomikitchen.com/wp-content/uploads/2026/01/2-ingredient-yogurt-cheesecake.jpg) ## Table of Contents - [Japan’s Viral Yogurt Cheesecake](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#japans-viral-yogurt-cheesecake) - [Ingredients and Substitutions](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#ingredients-and-substitutions) - [Greek Yogurt](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#greek-yogurt) - [Cookies](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#cookies) - [How to Make Japan’s Viral Yogurt Cheesecake](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#how-to-make-japans-viral-yogurt-cheesecake) - [VIDEO: Watch How to Make It](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#video-watch-how-to-make-it) - [Lisa’s Recipe Tips](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#lisas-recipe-tips) - [Variations and Serving Suggestions](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#variations-and-serving-suggestions) - [Recipe FAQ](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#recipe-faq) - [More Cheesecake Recipes](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#more-cheesecake-recipes) - [2-Ingredient Yogurt Cheesecake (Japan’s viral recipe) Recipe](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/#tasty-recipes-22381-jump-target) 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 ## Lisa’s Recipe Tips 1. Use thick yogurt: The thicker the yogurt and the higher the fat content, the more cheesecake like the texture and flavour will be. Use a brand that you like the flavoiur of as well, one that is not too sour but has a little bit of tang. 2. Chill properly: Let it sit long enough in the fridge for the cookies to absorb moisture and the yogurt to firm up. ## 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 Can I use dairy free yogurt? Yes! Just choose a thick one that you enjoy the flavor of. Coconut yogurt works well, but may be slightly looser. Is this cheesecake healthy? It’s lighter than traditional cheesecake because Greek yogurt is the base which also makes it higher in protein, but cookies add sweetness. For a more wholesome version, try homemade cookies with simple ingredients. How long does this cheesecake last in the fridge? It will keep 3–4 days in the fridge when covered tightly in an airtight container. ![](https://www.okonomikitchen.com/wp-content/uploads/2026/01/2-ingredient-yogurt-cheesecake-2.jpg) ## More Cheesecake Recipes - [Basque Cheesecake](https://www.okonomikitchen.com/basque-cheesecake/) - Matcha Basque Cheesecake - [Brûlée Basque Cheesecake](https://www.okonomikitchen.com/brulee-basque-cheesecake/) - [3 Ingredient Yogurt Souffle Cheesecake](https://www.okonomikitchen.com/3-ingredient-yogurt-souffle-cake/) - [No Bake Salted Caramel Cheesecake](https://www.okonomikitchen.com/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](https://www.instagram.com/okonomikitchen/). I can’t wait to see your creations\! [Print](https://www.okonomikitchen.com/2-ingredient-yogurt-cheesecake/print/22381/) ### 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\! * 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 * 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 Konnichiwa About Lisa I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes. * Related Recipes * ![](https://www.okonomikitchen.com/wp-content/uploads/2023/07/email-cta.png) subscribe ***
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