If you’ve been scrolling social media lately, you’ve probably seen the viral two ingredient Japanese cheesecake taking over Facebook, TikTok, and Instagram. This fluffy, light dessert is made with just two simple ingredients: cookies and non-fat Greek yogurt—no cream cheese, no flour, that’s it! Nothing else!

This easy Japanese cheesecake is perfect when you want an easy, protein packed (18 grams), healthier dessert that still feels indulgent.

---

Why is it called Two Ingredient Japanese Cheesecake?

This viral trend began with Japanese content creators sharing a simple, high protein snack-using a tub of yogurt and some cookies and letting it sit overnight. When the cookies are submerged in the yogurt for a long period of time, they break down, creating a creamy texture of cheesecake.

---

Why this Two Ingredient Japanese Cheesecake so popular?

This Japanese cheesecake with Greek yogurt has gone viral for good reason:

• It has only TWO ingredients
• Simple to make
• Naturally lighter and higher in protein with 18 grams per serving!
• Soft, fluffy, and mildly sweet
• Nearly foolproof

---

What ingredients do I need to make this Two Ingredient Japanese Cheesecake?

• Cookies (example: Biscoff cookies, thin Oreos, or Oreo vanilla cookies, vanilla wafers, or graham crackers)
• Non-fat Greek yogurt– you could use regular nonfat plain yogurt or nonfat flavored Greek yogurt

That’s it! The cookies act as the structure and sweetness, while the Greek yogurt provides creaminess and protein.

---

Texture and Flavor: What to Expect:

This two ingredient Japanese cheesecake recipe is:

• Light and fluffy
• Mildly sweet
• Creamy with a soft, cake-like texture

It’s not overly rich, making it perfect for those who prefer less-sweet desserts.

---

Tips for the Two Ingredient Cheesecake:

• Use thick non-fat Greek yogurt (strained if needed). There are so many different brands and flavors of Greek yogurt. Feel free to get creative!
• Let it sit in the fridge for at least 6 hours but preferably overnight
• Add crumbles of the cookies on top.
• Add a little vanilla extract or no sugar added cheesecake Jell-o for additional flavor.
• Use Mini Loaf Baking Pans with Lid Containers to make a variety of flavors at one time.

---

What are some other combinations could I make?

• Non fat plain Greek yogurt mixed with Lotus Biscoff cookies – this is the original flavor that went viral
• Nonfat lemon Greek yogurt mixed with lemon Oreo cookies
• Nonfat blueberry Greek yogurt mixed with blueberries and thin chocolate Oreos
• Ratio Nonfat vanilla Greek yogurt mixed with thin chocolate Oreos
• Nonfat plain yogurt mixed with vanilla wafers
• Nonfat plain Greek yogurt with Keto friendly ChocZero Chocolate Sandwich Cookies with Creme

---

Stir yogurt to make it smooth. If you’re using non fat plain Greek yogurt (feel free to add vanilla extract, sweetener, honey, maple syrup, or sugar free syrup to the yogurt when stirring)

Insert cookies vertically into the yogurt, leaving a small space between each cookie. Break the cookies into thirds, if needed. You can add a little yogurt on the top and add a few cookie crumbles, if desired.

Cover the container and place in the fridge for at least 6 hours or overnight.

Enjoy!

---

I like to use Mini Loaf Baking Pans with Lid Containers and break the cookies in half. You can buy the large 32 oz. nonfat plain Greek yogurt container and mix a little vanilla extract to it. Then add about 2/3 cup to each container using a variety of different cookies. These containers are the perfect depth and come with a lid so they work perfectly for this recipe!

Get them HERE on Amazon.

Cover the container and place in the fridge for at least 6 hours or overnight.

Ingredients:

• 2/3 cup or 5.3 oz. container nonfat plain Greek yogurt
• 4 Lotus Biscoff cookies or thin Oreos

Directions:

1. Stir yogurt to make it smooth. If you’re using non fat plain Greek yogurt (feel free to add vanilla extract, sweetener, honey, maple syrup, or sugar free syrup to the yogurt when stirring)
2. Insert cookies vertically into the yogurt, leaving a small space between each cookie. Break the cookies in half, if needed.
3. Cover the container and place in the fridge for at least 6 hours or overnight.
4. Remove lid and enjoy!

Makes 1 (2/3 cup or 5.3 oz.) servings

7 WW Points® per serving*the point value can vary depending on what cookies and yogurt you decide to use.

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Did you know? Sharing our website, leaving a review, or making comments helps us continue to do what we love to do; which is helping others find success on their wellness journey and creating FREE delicious lightened up recipes!   

If you have made one of our recipes-please tag @therealpounddropper on Instagram or on Facebook at Pound Dropper and share it with others! 

       Stay connected and get new recipes by subscribing to our FREE weekly newsletter HERE.