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    Home » Dessert

    Greek Yogurt Cheesecake

    Published: Mar 31, 2020 Updated: Jul 23, 2020 by Alison Hope · This post may contain affiliate links · 42 Comments

    Jump to Recipe Jump to Video Print Recipe
    Greek Yogurt Cheesecake

    This Greek yogurt cheesecake is only 3-ingredients (no really!) and it only takes minutes to make. It’s an insanely delicious dessert that you will love!

    A slice of Greek yogurt cheesecake on a cake lifter.

    So…wait a minute. Did I just say this Greek yogurt cheesecake is only 3-ingredients?

    I did indeed! I know how crazy that sounds but here’s the even crazier part: there is no actual cheese in this cheesecake. Wait…what?

    The only ingredients in this cheesecake are crushed golden oreo cookies, Greek yogurt and sweetened condensed milk. And that’s it.

    And yet…. it seriously tastes exactly like cheesecake. The ‘cheesiness’ is there! Even without any actual cheese. It’s kind of miraculous I know. But real nonetheless.

    And if you love cheesecake then check out our fabulous biscoff cheesecake, passion fruit cheesecake, Golden Oreo cheesecake and baked eggless cheesecake.

    And for more easy to make desserts, check out our no-bake chocolate tart and our lemon meringue pie too. Our cookies and cream ice cream is another magical 3-ingredient dessert option.

    Greek yogurt cheesecake in a glass pie dish.

    How To Make It

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Start off by making the crust. Just add golden Oreo cookies to your food processor and process into crumbs.
    • Pour the crumbs out into a 9-inch round pie dish and press down with the back of a spoon.
    • Set aside while you prepare the filling.
    Step by step process photo collage of making a golden oreo pie crust.
    • Add Greek yogurt and sweetened condensed milk to a microwave safe bowl. Stir very well.
    • Microwave for 3 minutes and then bring it out and stir very well again.
    • Return to the microwave for another 3 minutes and then stir very well again.
    • Pour out over your cookie crumb base and smooth down with the back of a spoon.
    • Place into the refrigerator for several hours (and ideally overnight) to set.
    • When set decorate the top with some more Oreo cookie crumbs and serve.
    Step by step process photo collage of making the filling for a Greek yogurt cheesecake.

    Recipe Tips

    The Crust: I know it seems strange but there is NO BUTTER used for the crust. In fact, if you do use butter the whole crust will end up soggy and not good at all.

    The moisture from the filling seeps down into the cookie crumbs and binds them together and forms the crust. Even if your crust is a little crumbly, this won’t harm your pie, but a soggy pie crust really will. Trust me, I’ve made it both ways and the cookie crumbs plus melted butter version was a total fail.

    Stir it well: Stirring the filling well before it goes into the microwave, and then at the 3-minute mark and again at the 6-minute mark is very important. You know how if you leave yogurt in the fridge it will separate a little and there will be some wateriness on the top? Well, in the test versions where I didn’t stir the filling there was wateriness coming through at the base of the pie. It didn’t ruin it (not like using butter did) but it’s still best avoided.

    The Pie Dish: The pie dish should be 9-inches round and it should be a few inches deep. Don’t use a very shallow pie dish as this cheesecake is fairly thick.

    A slice of cheesecake on a cake lifter.

    Storing and Freezing

    This cheesecake keeps very well in the fridge for 5 days. It is also freezer friendly for up to 3 months if you’d like to freeze it.

    If you’re freezing it then let it set properly in the fridge as normal and then wrap the whole cheesecake in plastic wrap and then foil before freezing. Let it thaw in the fridge when you’re ready for it and then serve as usual.

    Slice of cheesecake on a white plate with a cake fork.

    More Dessert Recipes!

    1. The Best Apple Crisp
    2. Lemon Meringue Pie
    3. Best Ever Fudgy Brownies
    4. No-Bake Chocolate Tart
    5. Peppermint Patties
    6. Cookies and Cream Ice Cream
    Slice of cheesecake on a white plate with a cake fork.

    Did you make this recipe? Be sure to leave a comment and rating below.

    Greek Yogurt Cheesecake

    Greek Yogurt Cheesecake

    This Greek yogurt cheesecake is only 3-ingredients (no really!) and it only takes minutes to make. It's an insanely delicious dessert that you will love!
    4.95 from 17 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 6 minutes minutes
    Cook Time: 6 minutes minutes
    Servings: 10
    Calories: 372kcal
    Author: Alison

    Ingredients

    • 28 Golden Oreo Cookies Crushed
    • 4 cups Greek Yogurt Full Fat, Plain
    • 14 ounces Sweetened Condensed Milk Canned

    For the Topping (Optional)

    • 4 Golden Oreo Cookies Crushed
    US Customary – Metric

    Instructions

    • Add the golden Oreo cookies to your food processor and process into crumbs.
    • Pour the crumbs into a 9-inch round pie dish and press down with the back of a spoon.
    • Add the Greek yogurt and sweetened condensed milk to a microwave safe bowl. Stir very well.
    • Microwave for 3 minutes and then bring it out and stir very well again.
    • Return to the microwave for another 3 minutes and then stir very well again.
    • Pour it out over the cookie crumb base and smooth down with the back of a spoon.
    • Place into the refrigerator and leave it overnight to set.
    • When the cheesecake has set, crush the 4 Oreo cookies and sprinkle over the top to decorate (optional).
    • Slice and serve!

    Video

    Notes

    1. Greek Yogurt: You can just use one full large tub (1kg/2.2lb) of full fat plain Greek yogurt. 
    2. Condensed Milk: Use one 14 ounce can of sweetened condensed milk. It must be sweetened condensed milk. There is no substitute for it in this recipe. 
    3. There is no butter in the crust: The crust is just plain cookie crumbs with nothing at all to bind them. This is really important because the moisture from the filling will move down into the base and bind the base. If you use melted butter to bind the crust then you will end up with a soggy pie. 
    4. Mix well: The filling must be mixed well before microwaving, at the 3 minute mark and then at the end when it has microwaved for 6 minutes in total. 
    5. Setting: It is ideal if you’re able to leave the cheesecake to set overnight. It takes several hours to set. 
    6. The Pie Dish: The pie dish is 9-inches round and should be a few inches deep to accommodate the thickness of the filling. 
    7. Storage: This cheesecake keeps well in the fridge for 5 days. It is also freezer friendly for up to 3 months. 

    Nutrition

    Serving: 1Slice | Calories: 372kcal | Carbohydrates: 53g | Protein: 15g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 220mg | Potassium: 323mg | Fiber: 1g | Sugar: 40g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 233mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Ingrid

      January 31, 2025 at 2:55 am

      Well I have to admit I was sceptical that this would set. How wrong was I! Amazing!!
      I followed the recipe to the letter and it did take overnight in the fridge but this morning I checked and it’s beautiful and firm. Luckily, as I’m taking it to a dinner with friends. So easy and so perfect! Thank you for this great recipe!5 stars

      Reply
      • Nadine @ Gimmethatflavor

        February 20, 2025 at 10:34 am

        Awesome! Happy to hear you enjoyed the recipe Ingrid! Thanks so much for sharing and for your great review!

        Reply
    2. Pam Gillespie

      January 04, 2025 at 12:30 pm

      I wonder if we could add a tablespoon of lemon juice to make it a lemon cheesecake?5 stars

      Reply
      • Nadine @ Gimmethatflavor

        January 30, 2025 at 9:37 am

        Sure Pam. You can add a tablespoon of lemon zest too to make it extra zingy!

        Reply
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    4.95 from 17 votes (9 ratings without comment)

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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