2-Ingredient Oreo Japanese Cheesecake (Tiktok Recipe)
This 2-ingredient Oreo yogurt cheesecake is made with just yogurt and cookies! High protein, no bake and topped with crunchy Oreo crumbs for the easiest dessert.
Servings: 4 servings
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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 4x6”). 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
Serving: 4servings | Calories: 279kcal | Carbohydrates: 36g | Protein: 15g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 215mg | Potassium: 279mg | Fiber: 1g | Sugar: 22g | Vitamin A: 6IU | Calcium: 148mg | Iron: 5mg