2-Ingredient Yogurt Cheesecake

You need to try this viral 2-Ingredient Yogurt Cheesecake, sometimes called “Japanese Cheesecake,” which went viral on TikTok. Why is it going viral? Because it is a super easy, high-protein treat that is much healthier than traditional cheesecake.

If you’re craving something sweet, creamy, and ridiculously easy, this no-bake treat is about to become your new obsession. Dubbed the “Japanese Cheesecake” hack (thanks to its origins on social media in Japan), it’s not your traditional fluffy soufflé-style cheesecake—it’s better in its simplicity: a high-protein, tangy Greek yogurt base transformed overnight by the magic of Biscoff cookies. The cookies soften and meld into the yogurt, creating layers of caramelized, spiced cookie “crust” with every scoop—think cheesecake meets cookie butter bliss, without any baking, mixing, or fuss.

With just two ingredients, it takes barely a minute to prep, chills in the fridge overnight (or just a few hours for single servings), and doubles perfectly as a guilt-free breakfast, afternoon snack, or satisfying dessert. High in protein, low-effort, and packed with that addictive Biscoff flavor—once you try it, you’ll see why everyone’s raving! Ready to make your own?

Recipe Substitutions:

Plain Greek Yogurt – If you don’t usually eat plain Greek yogurt, it might be a bit too tangy. You can substitute vanilla and cheesecake flavor Greek yogurt in this recipe. Choose your favorite flavor Greek yogurt when you make this treat.

Biscoff cookies – You don’t have to use with Biscoff cookies. This recipe can easily be adjusted to suit your preferences. Any cookie that soaks up moisture such as Oreos, graham crackers, or shortbread cookies work well. You can mix and match flavors of Greek yogurt with different cookies to create your own unique combinations!

Japanese Yogurt Cheesecake Recipe Variations:

Cookies and Cream – Use Vanilla Greek Yogurt as the base and add 3 Thin Oreos broken into pieces for a super decadent treat.

Strawberry Cheesecake – Strawberry Greek Yogurt as the base, then add Biscoff or graham crackers. Top with fresh berries after chilling for a fruity, refreshing take.

Banana Pudding — Use banana Greek yogurt as the base, then add 3- 4 vanilla wafers. A classic Southern dessert meets viral hack.

2-Ingredient Yogurt Cheesecake Recipe

Try this no-bake Japanese Cheesecake Recipe that transforms Greek yogurt and cookies into a delightful high-protein dessert.

Ingredients:

For the Single Serving:

• 5.3-Ounce Plain Greek Yogurt Cup  (or Vanilla Greek Yogurt Cup or Cheesecake Greek Yogurt Cup)
• 3 Biscoff Cookies

For the Large Tub:

• 32-Ounce Container Plain Greek Yogurt (0r Vanilla Greek Yogurt)
• 6-12 Biscoff Cookies

Directions:

For the Single Serving:

1. Open the cup, but leave the foil still attached.
2. Break 3 Biscoff cookies in half, and press the jagged edges of each half, directly into the yogurt, until only the tip of the cookies is popping up out of the top of the yogurt.
3. Cover well with another piece of foil or plastic wrap, then place the yogurt cub in the refrigerator for at least 4 hours.
4. You can eat your Japanese Cheesecake directing from the yogurt cup or transfer it to a bowl and top it with cookie crumbs.

For the Large Tub:

1. Open the tub without fully removing the foil covering.
2. Press 6 Biscoff cookies in a row, straight into the tub of yogurt, and push them down until only the very tip is showing. Filling in major white space is what you’re mainly going for, it doesn’t have to be perfect.
3. If desired, you can remove half of the yogurt, place one layer of 6 cookies, then replace the yogurt you removed and add another layer of 6 cookies to ensure full cookie coverage, from top to bottom.
4. Cover well with another piece of foil or plastic wrap, then place the tub of yogurt in the refrigerator overnight.
5. Serve the Yogurt Cheesecake with an ice-cream scoop from the container.

Notes for Big Tub of Yogurt:

For the big tub, I found the cookies didn’t reach fully to the bottom. This is why you may prefer a two-layer approach when adding the cookies. This comes down to your personal preferences. Biscoff also sells XL versions of their cookies that are longer, so would go deeper into the tub, so you wouldn’t have to scoop half of it out to get even distribution.

How to Store Yogurt Cheesecake:

Store, properly covered, in the fridge, for up to 4 days. Do not freeze.

I leave the foil on because it acts as a great second barrier for storage. Always place another covering over the foil though, as this will ensure the best outcome.

As with any yogurt, little bits of liquid will start to pool on the top after a day or so in the fridge. This is normal. Just remove it or mix it in, whatever makes you the most satisfied.

Printable Recipe for Yogurt Cheesecake

Print

2-Ingredient Japanese Cheesecake Recipe

Try this no-bake Japanese Cheesecake Recipe that transforms Greek yogurt and cookies into a delightful high-protein dessert.

Course Breakfast, Dessert, Snack

Cuisine American, Japanese

Diet Low Calorie

Keyword 2-Ingredient Japanese Cheesecake Recipe, 2-Ingredient Yogurt Cheesecake Recipe, Japanese Yogurt Cheesecake Recipe, Viral Japanese Cheesecake Recipe

Prep Time 5 minutes minutes

Chilling Time: 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 1

Author Alea Milham

Ingredients

For the Single Serving:

• ▢ 5.3- Ounce Plain Greek Yogurt Cup or Vanilla Greek Yogurt Cup or Cheesecake Greek Yogurt Cup
• ▢ 3 Biscoff Cookies

For the Large Tub:

• ▢ 32- Ounce Container Plain Greek Yogurt 0r Vanilla Greek Yogurt
• ▢ 6-12 Biscoff Cookies

Instructions

For the Single Serving:

• Open the cup, but leave the foil still attached.
• Break 3 Biscoff cookies in half, and press the jagged edges of each half, directly into the yogurt, until only the tip of the cookies is popping up out of the top of the yogurt.
• Cover well with another piece of foil or plastic wrap, then place the yogurt cub in the refrigerator for at least 4 hours.

For the Large Tub:

• Open the tub without fully removing the foil covering.
• Press 6 Biscoff cookies in a row, straight into the tub of yogurt, and push them down until only the very tip is showing. Filling in major white space is what you’re mainly going for, it doesn’t have to be perfect.
• If desired, you can remove half of the yogurt, place one layer of 6 cookies, then replace the yogurt you removed and add another layer of 6 cookies to ensure full cookie coverage, from top to bottom.
• Cover well with another piece of foil or plastic wrap, then place the tub pf yogurt in the refrigerator overnight.

Notes

Notes for Big Tub of Yogurt:

For the big tub, I found the cookies didn’t reach fully to the bottom. This is why you may prefer a two-layer approach when adding the cookies. Biscoff also sells extra large cookies that are longer, so would go deeper into the tub, so you wouldn't have to scoop half of it out to get even cookie distribution.

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