Japanese Yogurt Cheesecake

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A viral no-bake dessert made with Greek yogurt and cookies that transforms into a creamy, cheesecake-like treat overnight. No cream cheese needed, high in protein, and endlessly customizable!

Prep Time5

Chill Time3

Total Time3 5

Course: Dessert, Snack

Cuisine: American, Japanese

Diet: Low Calorie, Low Fat, Vegetarian

Keyword: customizable, Greek yogurt dessert, healthy, high protein dessert, high-protein, Japanese yogurt cheesecake, no bake, no bake cheesecake, viral dessert

Servings: serving

Calories: 545kcal

Equipment

Glass jar or dessert dish
Spoon

Ingredients

Base

1 cup Greek yogurt plain or vanilla, whole milk for best texture
6-10 cookies Biscoff, Oreos, graham crackers, or Nilla wafers

Optional Add-Ins

1 tablespoon protein powder vanilla, chocolate, or peanut butter
1 tablespoon chia seeds, flax, or hemp hearts optional

Optional Toppings

nut butter, Nutella, or cookie butter
fresh berries or fruit
crushed cookies or chocolate drizzle

Instructions

If using protein powder or seeds, stir 1 tablespoon into 1 cup Greek yogurt until fully combined.
Transfer the yogurt to a small glass jar, dessert dish, or airtight container.
Press 6-10 cookies directly into the yogurt, pushing them down so they're fully submerged.
Make sure all cookies are completely covered by yogurt so they soften evenly.
Cover and refrigerate for at least 3 hours, or overnight (8-12 hours) for the dreamiest texture.
Top with a light dusting of cocoa powder, nut butter, fresh fruit, crushed cookies, or chocolate drizzle. Enjoy!

Notes

Best texture: Use whole-milk Greek yogurt for the creamiest results.

Chill time: 3 hours minimum, but overnight is best for that true cheesecake texture.

Storage: Keep refrigerated up to 3 days. Not recommended for freezing.

Cookie ideas: Biscoff, Oreos, graham crackers, digestives, or Nilla wafers all work great!

Nutrition