Just two ingredients – yogurt and white chocolate – create the fluffiest, cloud‑like cheesecake you've ever tasted. No cream cheese, no eggs, no oven thermometer required.
The Japanese Yogurt Cheesecake (or 2‑ingredient cheesecake) took over TikTok and Instagram in early 2026. The magic is simple: melted white chocolate mixed with Greek yogurt, baked until puffed and golden, then chilled to a silky, mousse‑like texture. It's lighter than traditional cheesecake, with a delicate tang from the yogurt and a sweetness that isn't overwhelming.
This recipe is gluten‑free, egg‑free, and requires no fancy equipment. Just a bowl, a whisk, and a springform tin. It's the perfect dessert for when you want something impressive but effortless.
🍦 Ingredients
- 400 g white chocolate (good quality, chopped)
- 400 g Greek yogurt (full‑fat or 2%, at room temperature)
- Optional: 1 tsp vanilla extract, zest of 1 lemon, or freeze‑dried raspberries for colour
👩🍳 Step‑by‑Step Instructions
- Preheat & prepare: Preheat your oven to 170°C (340°F). Line the base of a 20‑cm (8‑inch) springform tin with baking paper. (No need to grease the sides – the cake will cling to them as it rises.)
- Melt the chocolate: Melt the white chocolate in a microwave (30‑second bursts, stirring well) or over a double boiler until smooth and completely liquid. Let it cool slightly for 2–3 minutes.
- Combine: In a large bowl, pour the melted chocolate over the yogurt. Add vanilla or lemon zest if using. Whisk vigorously until the mixture is completely smooth and homogeneous – it will thicken as the chocolate cools.
- Pour & bake: Pour the mixture into the prepared tin. Smooth the top with a spatula. Bake for 25–30 minutes – the top should be lightly golden and puffed, but the centre will still have a slight wobble.
- Cool slowly: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 20 minutes. This prevents sudden cracking. Then remove and cool completely at room temperature.
- Chill: Refrigerate for at least 4 hours, ideally overnight, until fully set and firm.
- Unmould & serve: Run a thin knife around the edge to release the springform, then transfer to a plate. Dust with icing sugar or top with fresh berries before serving.
💡 Pro tip: For an extra‑smooth texture, strain your yogurt through a cheesecloth for 30 minutes to remove excess whey before using – this gives a denser, creamier result.
❓ Tips & Variations
- Flavour twists: Swirl in raspberry jam, matcha powder, or orange zest before baking.
- Vegan version: Use vegan white chocolate and coconut yogurt – the texture will be slightly softer but still delicious.
- No springform tin? Use a regular cake tin lined with baking paper, but you'll need to serve it directly from the tin.
- Storage: Keep refrigerated for up to 5 days – it actually tastes better on day 2!
Light, tangy, and melt‑in‑your‑mouth soft – the viral sensation that's here to stay.
0 Commentaires