This 2-ingredient yogurt cheesecake combines plain full-fat Greek yogurt and Lotus Biscoff cookies for a thick, creamy, spoonable dessert. It takes five minutes to assemble, then the refrigerator softens the cookies without baking or mixing a traditional cheesecake filling.
Why You'll Love This 2-Ingredient Yogurt Cheesecake
- Only two ingredients: Plain full-fat Greek yogurt and Lotus Biscoff cookies create the complete dessert.
- Five-minute preparation: Spread the yogurt, insert the cookies, and let the refrigerator complete the recipe.
- Thick, spoonable texture: Four hours of chilling softens the cookies while the full-fat Greek yogurt remains creamy.
- Made for one: The small serving gives you a complete dessert without preparing a full cheesecake.
I make this yogurt cheesecake when I want something sweet without baking or preparing a full cheesecake. It gives me the Biscoff flavor I enjoy in my Biscoff cheesecake cups, but in a smaller, simpler form. The single serving also suits moments when a full Nutella cheesecake would be more than I need. It belongs naturally among the easiest recipes in my no-bake dessert collection. That practical simplicity keeps this recipe useful beyond its viral moment.
For me, plain full-fat Greek yogurt keeps this dessert tangy while giving it the thickness needed for a spoonable finish. The spiced sweetness of Biscoff balances that tang without adding another ingredient. Four hours of chilling softens the cookies, so they blend into the yogurt instead of remaining crunchy. Unlike my four-ingredient yogurt cake, this dessert stays unbaked and distinctly spoonable. It also differs from my fluffy Japanese-style yogurt cake, which depends on oven heat for its airy structure. That simple refrigerator method makes this yogurt cheesecake closer in ease to my peanut butter mousse.
Key Ingredients for 2-Ingredient Yogurt Cheesecake
These two ingredients create the complete dessert without cream cheese, eggs, or baking.
- Plain full-fat Greek yogurt: I use the full-fat variety because its thick consistency produces the creamy, spoonable base this dessert needs.
- Lotus Biscoff cookies: For me, their caramelized spice provides enough sweetness while the cookies soften into tender layers during chilling.
How to Make 2-Ingredient Yogurt Cheesecake
The dessert takes only a few minutes to assemble before chilling. You can find the complete printable recipe with measurements below.
1. Spread the yogurt: Spoon the Greek yogurt into a small serving dish and smooth it into an even layer.
2. Insert the cookies: Cut the Biscoff cookies in half and insert the cookies into the yogurt in vertical rows.
3. Chill until set: Cover and refrigerate for at least 4 hours, or until the cookies are soft.
4. Serve cold: It is best served chilled.
Tips for 2-Ingredient Yogurt Cheesecake
- Keep the original ratio: Use all five standard Lotus Biscoff cookies so each spoonful contains yogurt and softened cookie.
- Distribute the cookies evenly: Consistent spacing helps the cookie pieces soften throughout the yogurt rather than gathering in one area.
- Expect a spoonable dessert: The chilled cheesecake becomes thick and creamy, but it is designed for eating with a spoon rather than slicing.
Storage
I keep this yogurt cheesecake covered in the refrigerator and enjoy it within two days. Serving it cold preserves its thick, creamy texture.
Try These Cheesecake Recipes Next!
Get my new cookbook!
Get your copy of the book with easy, fresh, and tried-and-true Mediterranean Recipes from the Author and founder of Vargasavour Recipes, Estefania.
Recipe
2-Ingredient Yogurt Cheesecake
Ingredients
- 270 g plain full-fat Greek yogurt
- 5 Lotus Biscoff cookies
Instructions
- Add 270 g plain full-fat Greek yogurt to a small serving dish and spread it into an even layer.
- Cut 5 Lotus Biscoff cookies in half. Insert the cookie halves vertically into the yogurt, spacing them evenly throughout the dish.
- Cover the dish and refrigerate the 2-ingredient yogurt cheesecake for at least 4 hours, until the cookies are completely soft.
- Keep refrigerated until serving, then enjoy the cheesecake cold with a spoon.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
I honestly didn’t expect this to work with just two ingredients, but it turned out so creamy and satisfying. The yogurt sets perfectly and the Biscoff softens into the most comforting texture. I’ll definitely be making this again when I need an easy no-bake dessert.