2 Ingredient Yogurt Cheesecake Recipe
You ever crave cheesecake… but you don’t want to wash 17 bowls, buy a water bath pan, and question your life choices halfway through baking?
Yeah. Same.
That’s exactly why this 2 ingredient yogurt cheesecake recipe became my lazy-day hero.
It’s stupidly simple, weirdly magical, and somehow tastes like you spent hours in the kitchen.
Spoiler: you didn’t. You basically mix two things, toss them in the oven, and boom — cheesecake. IMO, that’s kitchen sorcery
Let me show you how I make it, what tricks actually matter, and how to level it up without ruining the whole “easy” vibe.
What Is a 2 Ingredient Yogurt Cheesecake Anyway?
At first, I didn’t trust it either.
Cheesecake with only yogurt and eggs? Sounds like a Pinterest fail waiting to happen, right?
But here’s the deal:
When you bake Greek yogurt + eggs, the proteins set just like a traditional cheesecake.
The texture turns creamy, slightly fluffy, and lightly tangy — almost like a cross between cheesecake and soufflé.
And the best part?
No crust. No cream cheese. No flour. No stress.
Just two ingredients and your oven doing the heavy lifting.
The 2 Simple Ingredients You Need
H3: That’s it. Seriously.
You only need:
- 2 cups thick Greek yogurt (full-fat works best)
- 4 large eggs
That’s the base recipe. Nothing else.
I know. It feels illegal.
Why these two work so well
- Greek yogurt → gives creaminess + tangy cheesecake flavor
- Eggs → create structure and firmness while baking
Together, they act like a natural custard. Science, but delicious science.
How to Make the 2 Ingredient Yogurt Cheesecake
Alright, let’s cook. This takes like 10 minutes of effort.
Step-by-step (super beginner friendly)
1. Preheat the oven
Set it to 350°F (175°C).
Don’t skip preheating. Cold ovens ruin everything. I learned that the hard way.
2. Whisk the eggs
Crack the eggs into a bowl and whisk until smooth and slightly frothy.
You want them fully blended. No streaks.
3. Add the yogurt
Add the yogurt and mix until creamy.
No lumps allowed. Think silky pancake batter vibes.
4. Pour and bake
Line a small cake pan with parchment paper.
Pour the batter in and bake for 35–45 minutes until the center sets and the top turns lightly golden.
5. Cool (important!)
Let it cool completely.
Then refrigerate for at least 2 hours.
Hot cheesecake tastes… sad. Cold cheesecake tastes amazing. Patience wins.
What Does It Taste Like?
Let’s be real.
If you expect classic New York cheesecake, you’ll feel confused.
If you expect something light, creamy, slightly tangy, and ridiculously easy… you’ll love it.
Here’s how I describe it:
- Less dense than cream cheese cheesecake
- More airy and custardy
- Slight yogurt tang (kinda refreshing actually)
- Not overly sweet
It feels like cheesecake’s healthier cousin who goes to the gym but still eats dessert.
Ever wanted cheesecake without the food coma? This is it.
Pro Tips I Learned the Hard Way
Save yourself the mistakes I already made
Trust me… I messed this up so you don’t have to.
- Use thick Greek yogurt only – runny yogurt = watery mess
- Strain yogurt if needed for extra thickness
- Line your pan or you’ll fight the cake like it owes you money
- Don’t overbake or it turns rubbery
- Chill before slicing or it falls apart
That last one? Yeah… I tried cutting it early. Big regret. Cheesecake soup :/
Easy Flavor Add-Ins
The base tastes great, but sometimes you want extra personality.
You can mix things directly into the batter.
Here are my favorites:
Sweet options
- 2–3 tbsp honey or maple syrup
- Vanilla extract
- Lemon zest
- Chocolate chips
- Mashed banana
Toppings
- Fresh berries
- Peanut butter drizzle
- Dark chocolate
- Cinnamon
- Nut butter
FYI, lemon zest + honey tastes ridiculously good. It gives cheesecake-meets-lemon-bar energy.
Why This Recipe Rocks (Compared to Regular Cheesecake)
Let’s compare honestly.
Traditional Cheesecake
- Cream cheese blocks
- Sugar
- Crust
- Water bath
- Multiple bowls
- Mild emotional breakdown
2 Ingredient Yogurt Cheesecake
- Yogurt
- Eggs
- One bowl
- Mix + bake
- Done
Which one sounds better on a Tuesday night?
Exactly.
Big wins
- High protein
- Lower calories
- Gluten-free
- Budget-friendly
- Minimal cleanup
Less work + fewer dishes + still cheesecake = instant yes.
Is It Actually Healthy?
Let’s keep it real. It’s still dessert.
But compared to classic cheesecake? This feels practically angelic.
Because it uses yogurt, you get:
- Protein
- Probiotics
- Less fat than cream cheese
- Less sugar (if unsweetened)
So yeah, you can eat a slice without feeling like you betrayed your future self.
Balance, not punishment. That’s my rule.
Common Questions (Because Everyone Asks)
Can I use regular yogurt?
You can… but don’t.
It turns watery and sad. Stick with thick Greek yogurt.
Can I make it sweeter?
Absolutely.
Add honey, sugar, or stevia. Start small and taste-test.
Can I make it dairy-free?
Use thick coconut yogurt. Texture changes slightly but still works.
Can I air fry it?
Yes, in a small pan. Lower heat and check early.
Experimenting feels fun here because you only used two ingredients anyway. Low risk, high reward.
My Personal Experience (Real Talk)
The first time I made this, I expected failure.
I literally told myself, “Okay, this probably tastes like scrambled yogurt.”
But then I chilled it, sliced it, and took a bite.
Creamy. Light. Tangy. Legit good.
Now I make it when:
- I crave dessert at 10pm
- I don’t want to grocery shop
- I want something “healthy-ish”
- I feel lazy (which is often, let’s be honest)
It’s become my go-to “I still want cheesecake but I don’t want effort” recipe.
And honestly? That’s the best kind of recipe.
Quick Recipe Card
Ingredients
- 2 cups Greek yogurt
- 4 eggs
Instructions
- Whisk eggs
- Mix in yogurt
- Pour into lined pan
- Bake 35–45 mins at 350°F
- Chill 2 hours
- Slice and enjoy
Simple enough to memorize, right?
Final Thoughts
If you love cheesecake but hate complicated recipes, this 2 ingredient yogurt cheesecake recipe feels like a cheat code.
You get:
- Creamy texture
- Solid protein
- Almost zero prep
- Minimal cleanup
And you only dirty one bowl. That alone sells it for me.
So next time your sweet tooth attacks, skip the bakery trip. Grab yogurt and eggs and make this instead.
Worst case? You lose 45 minutes.
Best case? You discover your new favorite lazy dessert.
Honestly… worth it
