Kirbie's Cravings

2 Ingredient Cheesecake (No Cream Cheese, Eggs, Butter or Oil)

This cheesecake doesn’t contain any cream cheese but it tastes like cheesecake. It is creamy, sweet and tangy. It is just 2 ingredients and doesn’t contain any flour, cream cheese, eggs, butter or oil. It also doesn’t require baking.

This crustless cheesecake is an easy dessert to make. It comes out incredibly creamy without using any cream cheese.


  • Full Fat Plain Greek Yogurt
  • Condensed Milk

2 Ingredient Yogurt Cheesecake

The recipe I’m sharing with you is not an original recipe but my version is different from the ones I originally found and tried.

A few months ago, there was a 2 Ingredient Yogurt Cake recipe trending on the youtube cooking channels. (If you do an internet search, you’ll find over a dozen videos sharing this 2 ingredient yogurt cake recipe, all with the same measurements and cooking method: 1 cup Greek yogurt, 1 can condensed milk, cook for 30 minutes.) I tried it out but I couldn’t seem to get the right creamy texture. Mine kept coming out flat and very firm, almost like a flan. It was also extremely sweet. I didn’t even taste the tanginess from the yogurt because of how sweet it was.

However, I liked the concept and so I kept experimenting. I increased the yogurt, tried different cooking methods, cut down the cooking time, and finally got a creamy yogurt cake. When I tasted it, I couldn’t help but think this reminded me so much of a cheesecake which isn’t that surprising. Greek yogurt has a thick, creamy consistency and tangy flavor that is similar to cream cheese and is often used as a substitute for cream cheese.

Bhapa Doi

When I was researching the origins of the 2 Ingredient Yogurt Cake, I came across many comments saying that it is basically a version of a classic Indian dessert bhapa doi. This dessert is traditionally made with milk, sugar and yogurt. The milk and sugar is reduced down, which becomes something like condensed milk. I then found several food blogs that shared a simplified version of bhapa doi using the Instant Pot and condensed milk and referring to it as 2 Ingredient Indian Cheesecake or 2 Ingredient Instant Pot Cheesecake. The recipe amounts are identical to the 2 Ingredient Yogurt Cake (1 cup yogurt, 1 can condensed milk), the only difference is that it is cooked in an Instant Pot. This recipe appeared to be quite popular a few years ago and I’m pretty sure this is what led to the 2 Ingredient Yogurt Cake recipe that’s been trending this year.

As I mentioned above, my version uses the same ingredients but not the same portions. I used almost double the yogurt amount and a little less cooking time. I also cooked it on the stove like the yogurt cake recipes I found rather than in the Instant Pot. The end result is a very creamy, sweet and tangy cake that tastes a lot like cheesecake.

More Cheesecakes to Try

2 Ingredient Cheesecake

Servings: 10 slices
Prep Time: 5 minutes
Cook Time: 26 minutes
Total Time: 31 minutes
Course: Dessert
Cuisine: Indian
This cheesecake doesn't contain any cream cheese but it is just as creamy, sweet and tangy as regular cheesecake. It is also only 2 ingredients and very easy to make. You don't even need an oven!
4.91 from 10 votes


  • 1 3/4 cups (405 g) full fat plain greek yogurt
  • 1 1/4 cups (380 g) sweetened full fat condensed milk


  • Grease the interior of a 7 inch round cake pan. Line the bottom with parchment paper. You do not need to line the sides but make sure they are greased. (I used a regular round cake pan without a removeable bottom. If you are using a springform pan you will need to line the bottom and part of the sides because otherwise the batter will leak through.)
  • In a large mixing bowl, add ingredients and stir with a whisk until smooth and evenly combined.
  • Pour batter into prepared pan. Cover the top tightly with aluminum foil.
  • Steam the cake on the stove. Place a large pot deep enough to fit the cake pan onto the stove. Put in a steamer rack. Add about 2 1/2 cups of water (the water amount will vary depending on the size of your pot) but you want about 1 inch of water and the water shouldn't be high enough to touch the cake pan. Bring water to a gentle boil. Place cake pan on top. Close top of pot with a tight fitting lid and cook for about 26-28 minutes. Adjust heat as needed to keep the water at a gentle boil.
  • When cake is done, the batter should appear solid. If you shake it, it may still be slightly wobbly in the middle, but it should not be liquidy. Place into fridge to set and firm up (about 1 hour). When the cake cools it should pull away slightly from the edges of the pan. To remove cake, cover the top of the cake pan with a plate. Invert and tap the bottom of the cake pan to help release the cake onto the plate. Remove the parchment paper from the top. Serve cake chilled or at room temperature.


  • While this is not an original recipe, I did modify it quite a bit from the original recipes I came across. I discuss this in a lot of detail in the post. The recipes I initially came across labeled it as a 2 Ingredient Yogurt Cake, but I believe that it is inspired by an Indian dessert bhapa doi, which I also discuss more in the post.
  • I don't have any suggested ingredient substitutions at this time. It took me quite a few tries to get to this recipe so I have not yet had a chance to test potential substitutes.
  • In the US, condensed milk is usually sold in 14 oz cans. One 14-oz can will yield the 1 1/4 cups of condensed milk used in this recipe.
  • If you are not sure if your cake is done, you can always cook it a few minutes longer. It will firm up more in the fridge.


Serving: 1slice, Calories: 167kcal, Carbohydrates: 24g, Protein: 7g, Fat: 5g, Saturated Fat: 3g, Sodium: 49mg, Fiber: 1g, Sugar: 22g, NET CARBS: 23

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


Subscribe to receive new post updates via email

don’t miss a thing!

Get new post updates via email:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

57 comments on “2 Ingredient Cheesecake (No Cream Cheese, Eggs, Butter or Oil)”

  1. I was looking for a recipe to use up the tub of full-fat greek yoghurt I have on hand. I will try your recipe later today, it looks wonderful in the pictures, and plan on topping the cake with a jar of sour cherries. Thank you for taking the time you spent on perfecting this recipe! I’m sure it will be delicious.

  2. I made this. Easiest thing EVER!!! Tastes so much like real cheesecake. Only thing missing was a graham cracker crust. ??????

  3. Can we bake this in the oven? Maybe use a water bath?

  4. Hi! I made this with the addition of graham cracker crust (highly recommend) and it was a HUGE hit. Thanks so much. I already got a request to make it again for a family member’s bday next month. xx

  5. Is it possible to use full cream yogurt? Or it should be greek yogurt only? I have tried it using the full cream yogurt and it’s a total failure ? the batter did not become solid and there was too much liquid. ?

    • As mentioned in the post, we’ve only tested this recipe with Greek yogurt. If yours didn’t turn out, it’s because of the full-cream yogurt you used.

  6. I don’t have any pot to use as a big enough for a pan to put inside. Isn’t there any other way to prepare this?

  7. My version of non gluten crust for cheese cake worked well with this recipe. I butter the sides and bottom of the 8 inch spring form pan. Then swirl slivered almonds in the pan. They stick to the butter. I carefully fill the pan and steam as you directed. Came out great.

  8. Can you add a specific extract? Like orange or almond then decorate with honey coated Sliced almondds. Just a thought.

  9. I love cheese cake with all myheart

  10. Where do I get the flowers to put in the cakes. Are they edible? Please advise. I live in Canada

    • Kirbie grows her own edible flowers, but you may find them at grocery stores or try to find them online.

  11. Very great recipe!

    Thanks for sharing.

    If possible, please make a video version of this as it will be much easier for me to follow and understand.

  12. Could I cook this in my instapot?

  13. I decided to give this a try last weekend. I added 1 tsp vanilla bean paste and I used a 6″ pan, steaming it for about 33 minutes. After impatiently waiting the hour for it to cool, I was surprised that it did remind me of a cheesecake, just a bit too loose. The biggest surprise came on the 3rd day – Oh My Goodness….it was now very thick, creamy, and tasted exactly like a cheesecake! This recipe is definitely a keeper.

  14. Even with a 9 inch cake pan, it was quite respectable,
    You made me feel like a genius.

  15. Super easy, smooth, and creamy. I made it in an 8″ springform pan lined with parchment and it was perfect.

  16. Pretty good recipe ? thank you for this great opportunity.

  17. Looked great! Tasted insanely good!
    Definitely not a cheese cake. Lol
    Not even remotely the same taste in my opinion.
    Definitely recommend trying it, just dont try it with the expectation of cheese cake. Maybe just… Yogurt pie? Lol

    • I’m glad you liked it even if you didn’t think it tasted like cheesecake. I think it tastes a lot like cheesecake.

    • “Doi” means yogurt in South Asian languages, and “bhapa” means steam, so you’re right that it’s more yogurt-y than cheesecake because this is quite literally a South Asian yogurt dessert! ^^ We don’t really equate this to cheese at all, but I can understand how the texture and tanginess might be reminiscent of cheesecake.

  18. Can u make video of this recipe please ? 
    Can I bake the cake instead ?

    • We have not tried baking this cake.

    • Unfortunately it can’t be baked, as the nature of this dessert is that it’s a steamed yogurt.
      There is another type of yogurt similar to this that you can bake, however the steps to make it are different.

  19. Has anyone tried this with fat free or lowfat milk n yogurt?

    • The first time, I used 3.5% fat plain Greek yogurt. That did not work. It was a little grainy. The second time, I used Fage’s 5% fat plain Greek yogurt. I added a pinch of salt and a little vanilla. I also covered it with foil before steaming it for 28 minutes. It worked beautifully.

  20. Hello i randomly saw this article and i have a quick question, is this gluten-free? thanks in advance.!

  21. What happens if you use fat free Greek yogurt?

    • We haven’t tested that and can’t say how it will work.

      • I tried it with low fat Greek yogurt, structurally, it was fine, I left it on the steamer for an extra 9 min just to make sure it was firm enough but probably didn’t need it. But it tastes like low fat cheesecake lol, and there was a lot of liquid seepage after I flipped it, don’t know if that’s due to the low fat yogurt or leaving it in the steamer longer, but I will try it with the full fat yogurt next time just to see if it tastes better

      • Let us know how you like it!

  22. You stay that a slice is 167 calories. How many slices to a vake would that be? (The size of my slice depends on my mood!!!) ???

  23. Did you use a Tamale Pot(it naturally has a steamer rack inside it)?

  24. Wow, this sounds good!
    Do you think it’s still possible to add a crust to this, or will that interfere with the steaming?