The Magic of 2-Ingredient Yogurt Cheesecake
It is hot outside and you want something sweet. You do not want a heavy, flour-filled cake. This 2-Ingredient Yogurt Cheesecake is the perfect refreshing solution.
It is creamy and light for a summer evening. You only need two simple items from your fridge. Let’s make something beautiful together.
What Makes This 2-Ingredient Yogurt Cheesecake Special
This recipe is a dream for your healthy reset. It is packed with protein from the Greek yogurt. You get a rich dessert without any eggs or flour.
It is budget-friendly and uses basic pantry staples. Your family will never guess it was this easy. It is the ultimate guilt-free indulgence for any day.
Simple Method
Making this dessert is as easy as it gets. You simply whisk the ingredients until they are velvety smooth. The water bath ensures the texture stays tender and creamy.
Simple Ingredients
This recipe relies on high-quality basics for the best flavor.
- 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 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.
Best Ways to Enjoy It
Serve this chilled with a handful of fresh berries. A sprig of mint adds a lovely garden-fresh touch. It is perfect for a romantic date night at home. You can also enjoy a slice for a quick snack.
Keep It Fresh
Store any leftovers in the fridge for up to four days. Keep it in an airtight container to maintain freshness. This cake actually tastes better after a day of chilling. The flavors meld together and the texture becomes firmer. I do not recommend freezing this particular cheesecake.
Helpful Notes
- Use room temperature ingredients for the smoothest batter.
- Do not skip the water bath for a creamy finish.
- Whisk by hand to avoid adding too many air bubbles.
- Let it chill overnight for the best possible texture.
- Use full-fat yogurt for a truly luxurious mouthfeel.
- Tap the pan to remove any hidden air pockets.
- For a special occasion, double the recipe for a taller cake.
Make It Your Own
- Stir in a teaspoon of vanilla bean paste for depth.
- Add fresh lemon zest for a bright summer twist.
- Swirl in some strawberry jam before baking for color.
- Swap the condensed milk for a dairy-free version if needed.
Quick Answers
Can I use low-fat yogurt?
Full-fat yogurt provides the best structure and creaminess. Low-fat versions might result in a softer, less stable cake.
Why do I need a water bath?
The water bath provides gentle, even heat to the batter. This prevents the edges from burning while the center sets perfectly.
Is this cheesecake gluten-free?
Yes, this recipe is naturally gluten-free as it contains no flour. It is a great option for guests with sensitivities.
I hope this simple treat brings a little sweetness to your week. It is the perfect way to end a summer day. Give it a try and enjoy every creamy bite.
— Clara
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.
