This 2-ingredient yogurt cheesecake is a simple no-bake yogurt cheesecake made with Greek yogurt and Biscoff cookies. It's inspired by the viral Japanese yogurt cheesecake trend and sets in the fridge with almost no effort.
Why This No-Bake Yogurt Cheesecake Works Every Time
This recipe is all about simplicity. There's no baking, no mixing bowls, and no long ingredient list to manage. You spread the yogurt, add the cookies, and let the fridge do the work. After a few hours, the cookies soften and blend into the yogurt, creating a texture that feels surprisingly close to cheesecake.
This style is often referred to as a 2-ingredient Japanese cheesecake, but instead of baking, the structure comes from thick yogurt and time in the fridge. I like how reliable it is. When the yogurt is thick, it sets cleanly every time. The Biscoff cookies add warmth and sweetness without overpowering the yogurt, which keeps the whole dessert balanced.
Why You'll Love It
- Truly 2 Ingredients: Greek yogurt and Biscoff cookies, nothing extra needed.
- No-Bake and Stress-Free: Assemble in minutes, then the fridge does the rest.
- Cheesecake-Like Texture: The cookies soften into the yogurt and create a creamy, sliceable feel.
- Perfect Make-Ahead Dessert: Easy to prep earlier and serve straight from the fridge.
2-Ingredient Yogurt Cheesecake Ingredients
Here's what you need to make this 2-ingredient yogurt cheesecake recipe:
- Greek Yogurt: I use full-fat Greek yogurt because it's thick enough to set properly, which is essential for a Greek yogurt cheesecake (2 ingredients) like this one.
- Biscoff Cookies: These soften beautifully in the fridge and add sweetness, warmth, and gentle structure to the yogurt.
How to Make 2-Ingredient Yogurt Cheesecake
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prepare the Yogurt Base: Add the Greek yogurt to a small serving dish and spread it evenly.
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.
📖Variations
- Oreo Version: Swap the Biscoff cookies for Oreo cookies. They soften well in the fridge and give the cheesecake a deeper chocolate flavor.
- Graham Cracker Style: Use graham crackers instead of Biscoff for a more classic cheesecake taste with a lighter sweetness.
- Fruit Swirl: Add a thin layer of fruit jam or crushed berries on top just before serving for a fresh contrast without changing the base recipe.
My Tips for Recipe Success
Let the Yogurt Sit First: I like to take the yogurt out of the fridge for 5-10 minutes before assembling. It spreads more easily and keeps the cookie rows from shifting.
Don't Add Toppings Too Early: If you plan to add fruit or extra cookie crumbs later, wait until just before serving so the surface stays clean and the texture doesn't change.
Storage
Keep it covered in the fridge and enjoy within 2 days for the best texture.
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Recipe
2-Ingredient Yogurt Cheesecake
Ingredients
- 270 g Greek yogurt
- 5 Biscoff cookies
Instructions
- Add the Greek yogurt to a small serving dish and spread it evenly.
- Cut the Biscoff cookies in half and insert the cookies into the yogurt in vertical rows.
- Cover and refrigerate for at least 4 hours, or until the cookies are soft.
- Serve chilled.
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.