2 Ingredient No Bake Yogurt Cheesecake
This creamy, no bake cheesecake is inspired by the viral Japanese cheesecake. It only needs 2 ingredients and a few minutes to prepare. The end result is a creamy, layer cake that looks impressive for serving to guests but is so easy to make. No cooking or baking required.
Ingredients
- 3 cups (816g) non-fat vanilla Icelandic yogurt
- 30 Biscoff cookies
Instructions
- Line an 8 x 4 inch loaf pan with parchment paper, leaving some overhang for easy removal later. You want to use an 8 x 4 pan that is a little smaller across the bottom. I used this one that measures 7.5 x 3.25 across the bottom.
- Line the bottom with 5 biscoff cookies. There will be some room leftover on the sides of the baking pan. The baking pan is there to help the cake hold its form so it doesn’t tip over, but you don’t need to build the cake to the edge of the baking pan. Add ½ packed cup (136g) of yogurt over the cookies and use a small silicone spatula to spread it evenly across. Try to only spread the yogurt out enough to cover the cookies and not past the cookies. Add 5 more biscoff cookies over the yogurt layer, covering most of the yogurt layer. Add another packed ½ cup of yogurt and use offset spatula to spread evenly across. Repeat this process four more times, so you should have a total of 6 layers of Biscoff and 6 layers of yogurt. The final layer is yogurt. Lightly cover the surface of the baking pan with a cover or plastic wrap (if your cake is higher than the baking pan you'll want to create a little tent cover above it).
- Place into fridge for about 4 hours or overnight to allow the cookies to soften. Slice the cake with a large sharp knife. Try to cut the slices so you are cutting through the cookies. By cutting through the cookies, you get cake-like layers, similar to an icebox cake. You should be able to see the outline of the cookies to help you figure out where to cut. I cut my slices to be a little less than 1 inch thick. Serve immediately. Store any uneaten cake in an airtight container in the fridge.
Notes
- I used nonfat vanilla Siggi yogurt.* They sell them in 24 oz containers and you’ll need 1 (24 oz container) plus a little extra (about 1/4 of another large container or 1-2 single serving containers). If you reduce the cake to 5 yogurt layers, one 24 oz tub of yogurt will be just enough to make 5 layers.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Serving: 1slice, Calories: 253kcal, Carbohydrates: 34g, Protein: 14g, Fat: 7g, Saturated Fat: 3g, Sodium: 164mg, Sugar: 20g, NET CARBS: 34
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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