2-Ingredient Yogurt Cheesecake Cups
The viral 2-ingredient yogurt cheesecake made with thick Greek yogurt and Biscoff cookies. Chill overnight for a creamy, cheesecake-like texture.
Ingredients
- 2 cups Thick vanilla Greek yogurt, use a thick strained yogurt, not drinkable yogurt
- 8 cookies Biscoff cookies
Instructions
- Divide the Greek yogurt between two small jars or bowls.
- Push 4 Biscoff cookies vertically into each portion of yogurt, spacing them so yogurt contacts both sides of the cookies.
- Cover and refrigerate at least 8 hours, preferably overnight, until the cookies have softened throughout.
- Eat cold, scooping yogurt and softened cookie together in each bite.
Nutrition
Chef's Notes
NEEDS_IMAGE_REVIEW RECIPE IDENTITY This is the 2026 social-media dessert commonly called 'two-ingredient Japanese cheesecake.' It is not traditional Japanese soufflé cheesecake and should not be presented as such. The texture comes from cookies absorbing moisture from thick yogurt during an overnight rest. CHEF'S NOTES A thick Greek yogurt is essential. If the yogurt is loose, the result becomes watery rather than cheesecake-like. Vanilla yogurt gives the closest dessert flavor without introducing a third ingredient. Biscoff sandwich cookies or graham crackers can work as variations, but the canonical recipe stays Greek yogurt + Biscoff cookies. STORAGE Keep refrigerated and eat within 2 days. The cookies continue softening as they sit. ALLERGENS Contains milk and wheat; Biscoff contains soy. Verify labels for your products. NUTRITION NOTE Nutrition is estimated from typical vanilla Greek yogurt and Biscoff cookies.