2-Ingredient Japanese Yogurt Cheesecake Recipe

The viral Japanese Yogurt Cheesecake that only takes two ingredients: yogurt and your favorite cookies or graham crackers.

Here on Crave-Worthy, you know we love two things: high-protein recipes and healthier sweet treats. So, when I saw this viral Japanese Cheesecake floating around on social media, I had to test it for myself... and report back with my honest taste-test results. And honestly? It's absolute fire. 🔥

In this recipe post, I'm showing you two ways to make this cheesecake. The first is the classic viral method, where you place the cookies directly into the yogurt. The second version has layers and a cookie crust on the bottom, giving it more of that true cheesecake feel, and it actually uses less yogurt. Here's how to make both versions.

Method 1: The Original Viral Layering Method

This method places cookies directly into the yogurt and is the ultimate lazy hack. You can use the yogurt container from the store, but pressing the cookies in often causes overflow and leaves less room.

For a cleaner setup and better portions, mea-prep containers with lids work best.

1. Add 1 ½ cups of yogurt to a small container (I used Greek yogurt and a container that's about 6.7 x 4.9 inches).
2. Whisk the yogurt until smooth, so the texture stays even and creamy.
3. Next, place the Biscoff cookies directly into the yogurt, pressing them in gently. (Keep in mind that as you add the cookies, the yogurt will naturally rise in the container.)
4. Cover and chill for at least 4 hours, or overnight for best results.

When it's ready, the cookies become soft and scoopable. It's so delicious.

Method 2: The Layered Version with a Cookie Base (more like cheesecake)

This is a different way to build the cheesecake, and the one I recommend.

1. Start by placing a single layer of cookies on the bottom of your container. You only need one row to create a simple crust.
2. Add a few dollops of Greek yogurt on top and spread it all the way to the edges so the cookies are fully covered.
3. Repeat with another layer of cookies, followed by another layer of yogurt. Finish by sprinkling crumbled Biscoff cookies on top.
4. Cover and refrigerate for at least 4 hours, or overnight, before enjoying.

Which Version Tastes More Like Cheesecake?

If you want something that actually feels like cheesecake, the layered version with the cookie base wins. The defined layers give it structure. Crushing cookie pieces and adding a few fresh berries on top just gives it that luxurious cheesecake dessert feel.

The original viral method is great when you want the easiest option, but it tastes more like yogurt than dessert. Still good, just less cheesecake-like. If I'm choosing? Layred, every time.

Texture, Flavor, and Sweetness Notes

This is a light, no-bake-style cheesecake, not dense or baked. It firms up just enough in the fridge to hold its shape, but stays soft and spoonable.

The cookies do most of the flavor work. Biscoff adds warmth and sweetness, while graham crackers keep things more classic. The Greek yogurt brings a slight tang, so the overall sweetness is intentionally subtle.

If you prefer it sweeter, stir a small amount of pure maple syrup and vanilla into the yogurt before layering to soften that tang and give it a more dessert-like finish. You can also start with vanilla yogurt.

That's it. I hope that you try and enjoy this healthy 2-Ingredient Japanese Yogurt "Cheesecake"!

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