2-Ingredient Yogurt Cheesecake

A light and delicious cheesecake made with just two ingredients, perfect for a healthier dessert option that supports weight loss.

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Prep Time 15

Total Time 6

Servings: 8 servings

Course: Dessert, Snack

Cuisine: Healthy, Japanese

Calories: 120

For the Cheesecake Filling

1.5 cups 1 1/2 cups of Greek yogurt Use either plain or flavored Greek yogurt; higher fat content results in a creamier texture.
2 tbsp 2 tbsp of cream cheese (optional) Adds extra richness and flavor.
1 tsp 1 tsp of lemon juice Adds brightness and enhances flavor.
1.5 tsp 1 1/2 tsp of vanilla extract For a delightful cheesecake taste.
1 tbsp 1 tbsp of maple syrup or honey Sweeten to taste.

For the Crust

12-16 cookies 12–16 coconut sable cookies (or Biscoff, Oreos) These will provide a sweet and crunchy texture.

For Toppings

1-2 tbsp 1-2 tbsp of jam, berry compote, fresh fruit, or crushed cookies For extra flavor and visual appeal.

Preparation

In a mixing bowl, whisk the cream cheese (if using) together with the Greek yogurt until smooth and creamy.
Add any maple syrup, honey, lemon juice, or vanilla extract if you want a sweeter cheesecake.

Crust Setup

Arrange the cookies upright inside your chosen container, leaving 1/2 cm space between each cookie.
Press the cookies firmly into the yogurt to ensure they stay in place.

Chilling

Cover your container and refrigerate the cheesecake for at least 6 hours, preferably overnight.

Serving

Run a knife or spatula around the edges to loosen the cheesecake, then unmold or scoop out and serve.
Top with your favorite toppings right before serving.

This cheesecake is perfect for meal prep. Store leftovers in a sealed container in the fridge for 3-4 days. Freeze is not recommended.