This 2-Ingredient Yogurt Cheesecake Is Pure Magic
This viral 2-Ingredient Yogurt Cheesecake is the ultimate easy dessert. It’s high-protein, eggless, and incredibly creamy. Perfect for a quick sweet fix!
It is 8 PM. You need dessert. You only have two things in the fridge. This 2-Ingredient Yogurt Cheesecake is about to change your life.
It is creamy. It is high-protein. It is absolutely viral for a reason. You won’t believe how easy this is. It is the perfect Summer treat for any night.
Why This Recipe Is a Winner
This recipe is a total winner for your next Date Night. It looks fancy. It tastes like a dream. But it only takes minutes to prep.
You get that dense, custard-like texture without any eggs. It is the ultimate budget-friendly treat. Everyone will think you spent hours in the kitchen. It is high in protein but feels like a total indulgence.
Simple Method
Making this is incredibly simple. You just whisk and bake. The secret is the bain-marie water bath. It keeps the texture silky smooth. Even a total beginner can nail this. You do not even need a mixer.
Ingredients You’ll Need
You only need two simple pantry staples to make this happen.
- 400g (1.5 cups) Full-fat Greek yogurt, room temperature
- 300g (1 cup) Sweetened condensed milk
Step-by-Step
- Preheat the oven to 340°F (170°C) and line a 6-inch round pan with parchment.
- Whisk the Greek yogurt in a large bowl until it is completely smooth.
- Slowly pour in the sweetened condensed milk while continuously whisking.
- Pour the batter into the pan and tap it to release air bubbles.
- Place the pan in a larger dish filled with hot water.
- Bake for 30 to 35 minutes until the edges are set.
- Cool at room temperature for 30 minutes.
- Chill in the fridge for at least 4 hours before serving.
Best Ways to Enjoy It
Serve this chilled for the best experience. Add some fresh seasonal berries on top. A drizzle of honey is also amazing. It is the perfect light finish to a heavy meal. This dish is a guaranteed crowd-pleaser.
Keep It Fresh
Keep your leftovers in the fridge. Use an airtight container. It stays fresh for up to 3 days. The flavor actually gets better overnight. Do not freeze this cheesecake. The texture will change too much.
Tips for Best Results
- Use full-fat yogurt for the creamiest texture.
- Ensure your yogurt is at room temperature.
- Whisk until every single lump is gone.
- Do not skip the water bath.
- Tap the pan firmly to remove air.
- Wait for the center to be slightly jiggly.
- Chill it overnight if you can wait.
Ways to Switch It Up
- Add a teaspoon of vanilla extract.
- Stir in some fresh lemon zest.
- Swirl in a tablespoon of fruit jam.
- Add a graham cracker crust at the bottom.
FAQs
Can I use low-fat yogurt?
I recommend full-fat for the best texture. Low-fat can make it too runny.
Why do I need a water bath?
The water bath provides gentle, even heat. This prevents the cheesecake from cracking.
Is this the same as Bhapa Doi?
It is very similar to the Indian dessert. Both use yogurt and condensed milk.
Go make this right now. You deserve a treat.
— Jasmine
Ingredients
Method
- Preheat the oven to 340°F (170°C) and prepare a 6-inch round cake pan by lining the bottom and sides with parchment paper.
- In a large stainless steel or glass mixing bowl, whisk the Greek yogurt until completely smooth and free of any lumps.
- Slowly pour the sweetened condensed milk into the yogurt while continuously whisking to ensure a homogeneous emulsion.
- Pour the mixture into the prepared cake pan and tap the pan firmly against the countertop 3-5 times to release any trapped air bubbles.
- Place the cake pan into a larger deep baking dish. Fill the outer dish with hot water until it reaches halfway up the sides of the cake pan to create a bain-marie (water bath).
- Bake for 30 to 35 minutes, or until the edges are firmly set but the center remains slightly jiggly like gelatin.
- Remove from the oven and the water bath. Allow the cheesecake to cool to room temperature in the pan for 30 minutes.
- Transfer the pan to the refrigerator and chill for at least 4 hours (ideally overnight) to allow the proteins and fats to fully stabilize before unmolding and slicing.
