This two ingredient Japanese cheesecake is the easiest no bake dessert on the internet right now, and yes, it genuinely works. All you need is thick Greek yogurt and your favorite biscuits, a few minutes of prep, and a night in the fridge. The result is a creamy, tangy, surprisingly cheesecake-like treat with absolutely no oven required.
Save this to your Pinterest dessert board before you scroll past it, you will want to come back to this one!
In this post I will show you how to make the viral two ingredient no bake Japanese cheesecake! I have seen this all over my social media lately, and I just had to give it a try and see what it is actually like.
I am not quite sure why it is called a Japanese cheesecake (apparently the trend started with Japanese creators using a specific kind of biscuit called coconut sable!), but I have been seeing it called that everywhere, so we are rolling with it!
Table of Contents
Why You Will Love This
Oh my gosh, you are going to love this because it is just so simple! You literally only need two ingredients, no baking, and zero fuss. It is perfect if you want a tangy, creamy, cheesecake type treat without making a massive mess in the kitchen. Plus, the way the biscuits magically soften up overnight to create a crust is so fun.
It packs roughly 15 to 18 grams of protein per serving from the Greek yogurt alone, it is totally customizable, and it is the perfect little sweet treat to pull out of the fridge when the craving hits!
Allergen note: This recipe contains dairy (Greek yogurt) and gluten (Biscoff biscuits). Check your labels and see the substitution notes below if you are cooking for guests with dietary needs.
If you are already loving the sound of a high protein Greek yogurt treat, you will absolutely want to bookmark my High Protein Greek Yogurt Parfait too. It is just as easy and equally as satisfying when the sweet craving hits!
What You Will Need
Special Equipment
- Small individual bowl or ramekin (if you are not using a single serve yogurt cup)
- A spoon for stirring and eating
- Foil lid or plastic wrap for covering
The Ingredients
- 1 cup (approximately 150g) thick authentic Greek yogurt (10% whole milk for the creamiest result, or 2% for a lighter version. Must be proper strained Greek yogurt, not “Greek style” yogurt which is too thin!)
- 3 to 4 Extra Large Biscoff biscuits (about 35 to 45g total. Use 3 for a lighter crust feel, or 4 if you want it really loaded with biscuit in every bite!)
- Optional: 1 teaspoon of honey or maple syrup if you prefer a sweeter cheesecake!
Let’s Make It!
Step 1: Prep the Yogurt
It is pretty simple! We are just going to get started by opening up the yogurt. Pop!
I am using a 10% authentic Greek natural yogurt. I bought a whole big tub because I am making this for myself, so I wanted to make a whole lot of it! You can definitely just make it right inside a small yogurt tub if you want to. If you use a small cup, you might want to take a little layer out so it does not overflow when you add the cookies.
I like to actually just give my yogurt a little stir through to get it into a nice, creamy, smooth layer before putting the biscuits in. You do not have to do this, but it just looked like it needed a little mix to make it perfect for our cheesecake! (If you want it sweeter, stir in your honey right now.)
Step 2: Stuff It with Biscuits!
Now, grab your extra large Biscoff biscuits. I am using Biscoff, but you can swap to any biscuit you love. Break your biscuits into halves or little pieces.
Just put them in lengthways, all which ways! You basically just want to fill the yogurt up with the biscuits everywhere that you can. I like breaking mine into little pieces and trying to get them into every little nook and cranny. Push them all nice and down! You want the biscuit to be completely submerged in the yogurt so it can absorb the moisture. That is what gives it that lovely cheesecake flavor and texture.
Obsessed with Biscoff as much as I am? You have to try my No Bake Biscoff Cheesecake Cups next. Same gorgeous Biscoff flavor but in a totally different format that is absolutely incredible!
Step 3: The Hard Part… Waiting!
Once your yogurt is overstuffed with biscuits, you are ready for the next step. Now it is just a matter of popping the lid back on (or covering your bowl tightly with plastic wrap) and popping it into the fridge.
It needs at least 4 hours, but leaving it overnight (8 to 12 hours) gives you the absolute best texture! This is the gold standard and I highly recommend it.
Step 4: The Moment of Truth!
After being in the fridge overnight, it is all set up! Take the lid off, grab a spoon, and dig into your perfectly set two ingredient cheesecake.
It will look and feel a bit like a cheesecake as you dig into it. You can see the biscuits have softened perfectly, kind of like a classic cheesecake crust. And it actually does taste like a cheesecake! The yogurt has thickened up, the biscuit has become soft, and that plain natural yogurt really has a gorgeous tangy flavor to it. It is really surprising how those two simple ingredients can just transform when you pop them into the fridge.
Storage
Store any leftover portions covered tightly in the refrigerator and eat within 2 to 3 days for the best texture. After day 3 the biscuits can become overly soft and lose their structure. This is best eaten within the first 24 hours after it has set though, honestly!
Variations to Try Next
I definitely will be giving this a try again with other biscuits! Here are some fun ways to mix it up:
The Oreo Cookies and Cream Version: Stuff it with Oreos for a cookies and cream vibe. This is one of the most searched variations right now and it is absolutely incredible.
The Tiramisu Version: Use ladyfingers and dunk them in a little bit of coffee before putting them into the yogurt! The result is almost exactly like a mini tiramisu.
The Classic Graham Cracker Version: Use regular graham crackers or cheesecake type biscuits for the most traditional tasting result.
The Chocolate Chip Cookie Version: Try it with my Small Batch Chocolate Chip Cookies for the most incredible rich and indulgent twist. Making a small batch means you get fresh cookies and a fresh cheesecake all in one day!
There are so many creative ways to enjoy this no bake yogurt cheesecake. Be sure to let me know if you give this a try and what you think of it!
And if you love how creative and easy these no bake yogurt treats are, my Frozen Yogurt Bark is another one that takes barely any effort and looks absolutely stunning. It is a great one to make alongside this for a little dessert spread!
If you like this recipe Explore more recipes.
FAQs
Does It Actually Taste Like Real Cheesecake?
Surprisingly yes, but in a lighter way! The yogurt thickens up and goes tangy just like cream cheese, and the softened biscuits create a crust that is remarkably close to the real thing. It will not replace a rich baked New York cheesecake, but as a quick high protein no bake alternative it is genuinely impressive.
Why Is It Called Japanese Cheesecake If It Is Not Baked?
The trend originally started on social media with Japanese content creators who layered coconut sable (a French style butter biscuit that is very popular in Japan) into thick yogurt. When the trend went global everyone started swapping in Biscoff and graham crackers, but the name Japanese cheesecake stuck! It is completely different from a traditional fluffy baked Japanese soufflé cheesecake.
Can I Use Regular Yogurt Instead of Greek Yogurt?
Please do not use regular yogurt! Regular yogurt has a much higher water content and is way too thin. If you use it, you will end up with a watery mess and mushy soggy cookies. Thick authentic Greek yogurt or a properly strained yogurt is essential because it has the structure to set up and hold like a cheesecake filling.
How Long Does It Need to Sit in the Fridge?
A minimum of 4 hours is needed for the cookies to begin softening. But leaving it for 8 to 12 hours overnight is the gold standard for the absolute best texture. The biscuits completely absorb the moisture and transform into a soft cohesive cake-like texture that spoons cleanly. It is so worth the wait!
How Do I Make It Sweeter?
Plain Greek yogurt is quite tart, so if you prefer a sweeter result just stir a teaspoon of honey or maple syrup into the yogurt before adding the biscuits. You can also start with a vanilla or honey flavored Greek yogurt, or spoon a little jam on top right before eating!
How Long Does It Keep in the Fridge?
It keeps well for 2 to 3 days covered in the refrigerator. After that the biscuits become overly soft and lose their structure. For the best texture eat it within 24 hours of it finishing its overnight set.
Two Ingredient Japanese Cheesecake
Course: Dessert, SnacksCuisine: No Bake, Viral TrendDifficulty: Easy1
servings5
minutes320
kcal12
hours18
g12
hours5
minutesA viral no bake two ingredient Japanese cheesecake made with thick Greek yogurt and Biscoff biscuits. Ready in 5 minutes of prep with an overnight chill. Creamy, tangy, high protein, and surprisingly cheesecake-like.
Ingredients
- Equipment
Small bowl, ramekin, or individual yogurt cup
Spoon
Plastic wrap or foil lid
- Ingredients
1 cup (approximately 150g) thick authentic Greek yogurt (10% or 2% fat, must be properly strained)
3 to 4 Extra Large Biscoff biscuits (approximately 35 to 45g)
Optional: 1 teaspoon honey or maple syrup for added sweetness
Directions
- Open your Greek yogurt and give it a stir until smooth and creamy.
- If using honey or maple syrup, stir it in now.
- Break the Biscoff biscuits into halves or pieces and press them into the yogurt, pushing them down until fully submerged.
- Cover the bowl tightly with plastic wrap or replace the lid.
- Refrigerate for a minimum of 4 hours. For the best texture, refrigerate overnight for 8 to 12 hours.
- Remove from the fridge, grab a spoon, and enjoy straight from the bowl.
Notes
- Yogurt matters: Always use proper thick strained Greek yogurt, not Greek style yogurt. The high water content of regular yogurt will make it watery and prevent it from setting.
- Storage: Keep covered in the refrigerator and eat within 2 to 3 days. Best within 24 hours of setting.
- Sweetness: Plain Greek yogurt is tangy. Stir in honey, maple syrup, or use a flavored Greek yogurt if you prefer it sweeter.
- Variations: Try Oreos, graham crackers, ladyfingers soaked in coffee, or chocolate chip cookies in place of Biscoff.
- Allergens: Contains dairy and gluten.
