3 Ingredient No Bake Yogurt Cheesecake (No Eggs or Butter)

This no bake yogurt cheesecake is smooth and creamy. It needs just 3 ingredients and doesn’t require any eggs or butter. The cake doesn’t require any cooking or baking and can be made ahead of time.

This no bake yogurt cheesecake is a lighter version of traditional cheesecake that makes for a cool and refreshing dessert.

Ingredients

• Icelandic skyr yogurt
• Condensed milk
• Golden Oreos or Graham crackers

Icelandic skyr yogurt: This yogurt cheesecake uses skyr yogurt for its base. Skyr is a dairy product that is thicker, less tangy and higher protein than yogurt. It is technically classified as a fresh cheese but is usually sold as a yogurt product. It is similar to Greek yogurt but is even thicker, making it a great lighter cheese substitute for this cheesecake. Skyr yogurt is usually sold at the grocery store alongside other yogurt products. You can try making this recipe with Greek yogurt but the cheesecake will be less set. If you try it with Greek yogurt you’ll want to use a brand of Greek yogurt that is very thick.

Condensed milk: Sweetened full fat condensed milk acts as a sweetener, thickener and binding agent. The condensed milk sweetens the yogurt while still keeping the texture smooth. It also helps to thicken the yogurt because when the condensed milk is chilled, it thickens.

Golden Oreos or Graham crackers: You can make your crust with either crushed Oreos or graham crackers. An Oreo crust will be a little bit sweeter. Graham crackers will taste more like traditional cheesecake crust.

How to Make No Bake Yogurt Cheesecake

• The cookies are crushed into crumbs until they resemble wet sand. They should lightly stick together. If they don’t, add a few tablespoons of condensed milk to help them stick. If using graham crackers, you will need to add condensed milk to help them stick. Place the cookie crumbs into the bottom of your prepared pan. Press the crumbs firmly to compact them down and help them bind.
• In a mixing bowl, stir together yogurt and condensed milk. Pour into the crust. Place into the fridge for a few hours to set.
• About 2 hours before serving, place the cheesecake into the freezer to help the cheesecake firm up more, which will make it easier to cut into slices.
• You can also decorate the cheesecake with whipped cream and fruit before serving.

Expert Tips

• This yogurt cheesecake tastes best semi-frozen or chilled in the fridge. You don’t want to freeze until solid because then the filling is too icy. A semi-frozen consistency is much easier to slice and serve, which is why I recommend freezing for 1-2 hours before serving.
• If you want to serve it just chilled in the fridge, I recommend making mini versions served in cups instead of a full-sized cake that needs to be sliced.
• Make sure to use a sweetened condensed milk brand that is very thick and will thicken to a paste-like consistency when refrigerated. Some brands have a very runny consistency which will not work well for this recipe since the condensed milk helps to thicken the cheesecake filling.
• Be careful not to make more filling than the recipe calls for. I did try a version making the filling thicker and taller, but the moisture from the yogurt made the filling too watery and it did not set.

More Yogurt Cheesecake Recipes

• 4 Ingredient No Bake Lemon Yogurt Cheesecake
• 4 Ingredient Blueberry Yogurt Cheesecake
• 4 Ingredient No Bake Tiramisu Yogurt Cheesecake

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5 from 3 votes

3 Ingredient No Bake Yogurt Cheesecake

This no bake yogurt cheesecake is creamy, smooth and lighter than traditional cheesecake. It only requires 3 ingredients and doesn't require any baking or cooking.

Servings: 10 slices

Prep Time: 15 minutes mins

Total Time: 15 minutes mins

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Ingredients

• ▢ 9 Golden Oreos, or 7 sheets graham crackers
• ▢ 1/2 cup + 1 tbsp (185g) sweetened full fat condensed milk, plus more as needed for the crust
• ▢ 2 cups (453g) plain Icelandic skyr yogurt

Instructions

 

• Grease the interior of a 7 inch round springform pan. Line the bottom with a parchment round. Line the sides with strips of parchment paper.
• Crush Oreos (or graham crackers) to the consistency of crumbs. You can use a food processor or crush by hand. If using Oreos, the crumbs should stick together if pinched. If not, add in a little condensed milk, 1 tbsp at a time, until the crumbs stick. See notes section if you are using graham crackers instead. Add the crumbs to your prepared baking pan. Press and compact the mixture evenly across the bottom to form a crust. Try your best to compact the mixture so the crust stays intact when you cut through.
• Add yogurt and condensed milk to a large bowl. Whisk until smooth. Transfer the batter to your prepared cake pan.
• Place the cheesecake into the fridge for a few hours (or overnight) to set. The filling will get thicker because the condensed milk gets very thick when refrigerated.
• About 2 hours before you are going to cut the cake, place it into the freezer. You want to the cake to be semi-frozen so that you can cut clean slices. The amount of freezing time will vary depending on your freezer. Mine usually takes slightly less than 2 hours. You want it to be semi-frozen and not fully frozen solid.
• If desired, you can also add whipped cream frosting or fruit as decoration before serving. Cut the cake with a large sharp knife. Store any uneaten cake in an airtight container in the fridge.

Notes

• Graham cracker note: Graham crackers usually come in sheets that can be broken into smaller individual crackers (usually 4 to a sheet). 7 sheets refers to the full sheets. You should have 28 individual crackers. The total weight should be about 108 grams. Crush the graham crackers to crumbs and add in a few tablespoons of condensed milk, until the crumbs can lightly bind together. The mixture should look like wet sand. Add the crushed graham crackers to the bottom of the prepared pan and press firmly to form a crust.
• Yogurt note: This recipe works best with Icelandic skyr yogurt because of its very thick consistency. Greek yogurt may work if you use a brand that makes a very thick one, but please note the cake filling won't be as set and may be difficult to slice (it might be better to make mini individual versions in cups if you are using Greek yogurt). There are two popular brands of skry in the US that can be found at most grocery stores alongside other yogurts: Siggi and Icelandic Provisions. I used plain nonfat Siggi's Icelandic yogurt.*
• Condensed milk note: Make sure to use a brand of sweetened condensed milk that is very thick and becomes like paste when refrigerated. Some brands are more runny and won't work well for this recipe. I used La Lechera condensed milk,*
• *These product links are affiliate links. This means I earn a commission from qualifying purchases.
• My cake is garnished with some piped sweetened whipped cream along the edges and raspberries.
• Estimated nutrition does not include optional whipped cream frosting. The cake can serve 8-12. Estimated nutrition assumes 10 slices and is for one slice.

Serving: 1slice, Calories: 143kcal, Carbohydrates: 21g, Protein: 6g, Fat: 4g, Saturated Fat: 1g, Sodium: 75mg, Fiber: 2g, Sugar: 17g, NET CARBS: 19

The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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