2-Ingredient Oreo Japanese Cheesecake (Tiktok Recipe)
This 2-ingredient Oreo Japanese cheesecake is made with just yogurt and cookies! High protein, no bake and topped with crunchy Oreo crumbs for the easiest dessert.
This version happened because someone in my house asked, “What if it was Oreo?” and honestly, that was all the convincing I needed.
Swapping Biscoff for gluten free Oreos turns this viral TikTok cheesecake into a cookies-and-cream dream that still checks all my favorite boxes: easy, fridge-friendly, and packed with protein thanks to Greek yogurt.
Gluten free and high protein?! Total mom win. Check out the original 2-Ingredient Japanese Cheesecake recipe – it’s Tiktok viral!
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
Why you’ll love this recipe
This dessert tastes like a treat but fuels like a snack, which is basically the holy grail when you’re feeding hungry kids or just trying to add extra protein to your diet. It’s gluten free, high protein, and requires almost zero effort, yet somehow feels like something you’d serve at a gathering.
This 2-ingredient Yogurt Cheesecake is a simple, no-bake dessert that went viral in Japan for its creamy, cheesecake-like texture.
The best part is that this one feels extra indulgent without adding any extra steps. No baking, no mixing bowls, no drama.
Just yogurt, cookies, and a little fridge magic. My boys were hovering again, and this time they were armed with spoons before I even finished topping it.
Ingredients
- Oikos Greek Yogurt (about 650g / 2.5 cups): Thick, creamy, and high in protein, this forms the cheesecake-style base and keeps the dessert light but filling. You could use Skyr or Siggis brands too and any flavour you like. Vanilla is a great choice!
- Gluten Free Oreos (about 250g package, using roughly 2/3): These soften beautifully in the yogurt and give that classic cookies-and-cream flavor.
- Crushed gluten free Oreo crumbs (from the remaining cookies): Used as a topping for extra texture and Oreo flavor in every bite.
Instructions
1. Open the container of yogurt and transfer it into a small baking dish (approximately 4×6”). Spread it out evenly.
2. Cut the Oreos in half and press them vertically into the yogurt, side by side, filling the entire dish.
3. Cover and refrigerate for at least 6 hours. The longer it chills, the softer the cookies become and the more cheesecake-like the texture gets.
4. Remove from the fridge and sprinkle crushed Oreo crumbs evenly over the top before serving.
Recipe Notes
- Use thick Greek yogurt for the best cheesecake texture. For added flavor try using vanilla flavoured yogurt.
- Chill overnight if you want ultra-soft cookies throughout.
- Crush the Oreo crumbs finely for a classic cheesecake topping feel.
- Add a drizzle of honey or syrup if you want it slightly sweeter.
Frequently Asked Questions
Can I use flavored yogurt?
Yes, vanilla works best so the Oreo flavor really shines.
Is this dessert very sweet?
It’s lightly sweet. The Oreo topping adds extra sweetness without overpowering the yogurt.
How long does it last in the fridge?
It keeps well for up to 3 days covered in the refrigerator, though it usually disappears much faster.
Gluten free, high protein, no bake, and teen approved? That’s absolutely a win/win in this house! Be sure to check out some of our other Oreo favorites like these Oreo cake balls, Oreo cookie cake, and chocolate Oreo cookies.
If you love this 2-ingredient Japanese cheesecake, please click on the stars in the recipe card below to give it a five star rating!
2-Ingredient Oreo Japanese Cheesecake (Tiktok Recipe)
Ingredients
- 2.5 cups Oikos Vanilla Greek Yogurt 650g
- 175 g Gluten Free Oreos about 2/3 of a 250g package
Instructions
- Open the container of yogurt and transfer it into a small baking dish (approximately 4×6”). Spread it out evenly.
- Cut the Oreos in half and insert them vertically into the yogurt, side by side, filling the entire dish.
- Cover and refrigerate for at least 6 hours. The longer it chills, the softer the cookies become and the more cheesecake-like the texture gets.
- Remove from the fridge and sprinkle crushed Oreo crumbs evenly over the top before serving.
Notes
- Use thick Greek yogurt for the best cheesecake texture. Skyr or Siggis are great brands too!
- Chill overnight if you want ultra-soft cookies throughout.
- Crush the Oreo crumbs finely for a classic cheesecake topping feel.
- Add a drizzle of honey or syrup if you want it slightly sweeter.
Nutrition
