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.
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
- 3 Ingredient Instant Pot Japanese Cheesecake
- 3 Ingredient Japanese Cheesecake
- Basque Burnt Cheesecake
2 Ingredient Cheesecake
- 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.
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.