Two-Ingredient Japanese Cheesecake - This two-ingredient Japanese cheesecake is light, creamy, and cloud-soft, with a delicate jiggle and a gentle sweetness that feels clean and not heavy. The texture is airy and tender like a soufflé, but the flavor still reads as cheesecake thanks to the yogurt base and smooth finish. It is a simple creamy cheesecake treat that looks impressive when sliced and topped with fruit. Best of all, it fits 2 ingredient dessert idea searches because it uses a minimal ingredient list and comes together with straightforward steps.

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Two-Ingredient Japanese Cheesecake - This Japanese cheesecake easy method is built on structure, not complexity. With only two main ingredients, technique matters: you need the mixture smooth, the heat gentle, and the cooling controlled so the cake sets without collapsing. After testing, I found that the biggest success factor is using thick, full-fat Greek yogurt so the batter has enough body to bake into a tender crumb instead of turning watery. The second ingredient—sweetened condensed milk—adds sweetness and helps the texture stay creamy and cohesive. Baking in a water bath is the technical reason it works: the humid heat prevents cracking, keeps the surface pale and smooth, and guarantees an even set from edge to center. This aligns with my focus on technique over complexity, where basic ingredients create something special when you respect cues like a slightly jiggly center and a clean, set edge. It also hits no-bake cheesecake recipe searches in spirit because the ingredient list is minimal and the final texture is creamy and gentle, even though this version uses the oven. For viral TikTok dessert energy, keep the slice clean, chill well, and top simply so the soft, airy crumb is visible.

Dietary Notes

✓ 2-Ingredient Dessert
✓ Creamy, Cloud-Soft Texture
✓ Make-Ahead Friendly
✓ Minimal Prep

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Why You'll Love This

Ultra Simple: A true 2 ingredient dessert idea with big payoff and minimal shopping.
Smooth, Creamy Set: Water-bath baking guarantees a tender, crack-free finish.
Viral-Ready Presentation: Chills into clean slices that look bakery-level on a plate.
Easy To Customize: Top with fruit, citrus zest, or cocoa for endless variations.

Two-Ingredient Japanese Cheesecake

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 10min

❄️ Cool Time: 240

🔥 Cook Time: 40min

🥨 Yield: 8

🍞 Method: Baking

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

2 cups full-fat Greek yogurt
1 can (14 oz) sweetened condensed milk
0 eggs (optional, for extra lift)
0 vanilla extract (optional)

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✏️

full-fat Greek yogurt Use very thick, full-fat yogurt so the batter bakes into a creamy, cloud-soft set; thin yogurt can turn watery and prevent clean slices. This is the core of a Japanese cheesecake easy texture and helps your 2 ingredient dessert idea feel bakery-level.
sweetened condensed milk Condensed milk sweetens and helps bind the mixture into a smooth crumb, which is why this works as a simple creamy cheesecake treat. Whisk until glossy so it emulsifies fully and avoids streaks that can bake unevenly.
eggs (optional, for extra lift) Optional ingredient set to 0 so the base stays true to two ingredients; eggs would add lift and a soufflé-like rise but are not required. If you ever add eggs, bake gently to prevent cracking and maintain a tender crumb.
vanilla extract (optional) Optional ingredient set to 0 so the base stays true to two ingredients; vanilla adds aroma but is not necessary. If you add it later, stir in off heat to keep the fragrance bright.

list_alt Instructions

1

Step 1: Preheat oven to 325°F and line an 8-inch pan; wrap the outside in foil - the foil blocks water so the water bath stays gentle and controlled.
2

Step 2: Whisk Greek yogurt and condensed milk until completely smooth and glossy - a lump-free batter guarantees a creamy texture and clean slices.
3

Step 3: Pour batter into the pan, place in a roasting pan, and add hot water halfway up the sides - the water bath provides humid heat for an even, crack-free bake.
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Step 4: Bake 35-45 minutes until edges are set and the center is slightly jiggly - a gentle jiggle means it will finish setting as it cools without overbaking.
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Step 5: Turn off oven, crack the door, and cool 30 minutes in the oven - slow cooling prevents collapse and keeps the crumb tender.
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Step 6: Chill at least 4 hours until fully set - chilling makes this a simple creamy cheesecake treat with clean, bakery-style slices.

Nutrition Facts

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Calories 240

Protein 8g

Carbs 34g

Fiber 0g

Sugar 30g

Fat 8g

Sodium 120mg

Potassium N/A

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Serving Suggestions

Serve chilled for the cleanest slice and the most creamy, cloud-soft texture. Plate with fresh berries, a dusting of powdered sugar, or a thin drizzle of honey so the cake stays the star. For a Japanese cheesecake easy look, cut with a warm knife and wipe between slices to keep edges neat and smooth. Add lemon zest or a spoon of berry sauce for brightness, and serve straight from the fridge so the cake holds its tender structure. This is especially good on dessert boards because it feels light but still satisfying.

How to Store?

Store the cheesecake covered in the fridge for up to 4 days; chilling improves sliceability and keeps the texture creamy. Do not microwave to reheat, since the structure is delicate and can weep. Freezing is possible for up to 1 month: wrap slices tightly, thaw overnight in the fridge, and serve cold for the best texture. For make-ahead entertaining, bake the day before and chill fully so it sets into clean, bakery-style slices.

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