Two-Ingredient Japanese Cheesecake
If you’ve been on TikTok or Instagram in 2026, you’ve seen this recipe everywhere, and for good reason. This two-ingredient Japanese cheesecake delivers an impossibly light, jiggly, creamy dessert with almost zero effort.
Ingredients
- 2 cups Greek yogurt (full-fat works best)
- 1 package (8 oz) digestive biscuits or graham crackers
Step-by-Step Instructions
Step 1: Prep Your Pan
Preheat your oven to 325°F (160°C). Line a 7-inch round cake pan with parchment paper on the bottom and sides.
Step 2: Crush the Cookies
Place cookies in a food processor and pulse until you get fine crumbs. No food processor? Put them in a zip-lock bag and crush with a rolling pin.
Step 3: Mix the Batter
Add the cookie crumbs to the Greek yogurt. Stir until completely combined. The batter should be smooth and thick.
Step 4: Bake
Pour into your prepared pan, smooth the top with a spatula, and bake for 30-35 minutes. The top should be set and slightly golden.
Step 5: Cool Slowly
This is the secret to that perfect jiggly texture. Turn off the oven, crack the door, and let the cheesecake cool inside for a full hour.
Step 6: Chill
Refrigerate for at least 4 hours (overnight is even better) before slicing.
Tips for the Perfect Japanese Cheesecake
- Use full-fat Greek yogurt because low-fat versions won’t give you the same creamy texture
- Don’t skip the slow cool. Rapid temperature changes cause cracking
- Flavor variations: Add 1 tsp vanilla extract, matcha powder, or lemon zest to the batter
- Cookie choice matters: McVitie’s Digestive Biscuits give the most authentic flavor, but graham crackers or even Oreos work great
- Serve cold for the best texture. It firms up beautifully in the fridge
Frequently Asked Questions
Can I use regular yogurt instead of Greek? You can, but strain it through cheesecloth for a few hours first to remove excess liquid.
How long does it keep? Up to 5 days in the fridge, covered.
Can I freeze it? Yes! Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge.