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!

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.

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.

- 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.

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.

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.

More Dessert Recipes!
- The Best Apple Crisp
- Lemon Meringue Pie
- Best Ever Fudgy Brownies
- No-Bake Chocolate Tart
- Peppermint Patties
- Cookies and Cream Ice Cream

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

Greek Yogurt Cheesecake
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
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
- Greek Yogurt: You can just use one full large tub (1kg/2.2lb) of full fat plain Greek yogurt.
- 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.
- 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.
- 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.
- Setting: It is ideal if you’re able to leave the cheesecake to set overnight. It takes several hours to set.
- The Pie Dish: The pie dish is 9-inches round and should be a few inches deep to accommodate the thickness of the filling.
- Storage: This cheesecake keeps well in the fridge for 5 days. It is also freezer friendly for up to 3 months.
Hi Alison
Have your oreo biscuits got some cream in between them?
Yes they do! No need to remove the cream centers.
I make this on a regular basis. My husband has a sweet tooth so, this is his favorite in our home.
I lost my original copy and found you on the Internet.
You saved my day today!
Thank You.
Jenny
Hi there! This recipe looks amazing. Have you tried to set it in a springform pan?
Hi Grace, a springform pan should work great, I would probably use some parchment strips along the sides though or spray it well with non-stick spray so that when you release it the sides come off easily.
Hi there
I came across your blog quite by accident…I was looking for eggless recipes and yours came by.
I made this cheesecake and I have to admit I was a bit doubtful about how it would turn out BUT this turned out AWESOME!!!My kids loved it and I sure will make this often now.
Thanks for that easy recipe Alison!!
Yay! So glad it was awesome! Thanks for the wonderful review.
I did on the stove low heat 6 minutes mixing constantly… my son is a cheesecake lover and he said it was delicious…so easy to make thanks
Wonderful! So happy to hear it worked out. Thanks for letting us know!
Can I do it on the stove instead of the microwave
I haven’t done it that way so I’m not sure.
Can I replace the oreo cookies for Graham crackers?
Yes that would be fine!
I was SO sceptical when I saw this recipe – 3 ingredients? No way, it can’t be! But I made it and oh my word it tastes exactly like super delicious cheesecake. I am totally sold on this recipe and honestly thank you so much. Can NOT believe how easy it is.
Haha yes it is quite amazing how well it works! So glad you loved the recipe. Thanks so much Sharon!
Hi Alison,
This recipe looks amazing. So simple. Just to check if I can substitute condense milk with honey that is very thick in texture?
I haven’t tried that but my guess is that it wouldn’t work.
So easy to make and delicious to eat.
Thanks Diane! xo