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!

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!

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

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