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2-Ingredient Greek Yogurt Cheesecake
easy
Dessert
American
2-Ingredient Greek Yogurt Cheesecake
10m
Prep
45m
Cook
4
Servings
1.1K+
Views
1 photos • Tap to view
A velvety, high-protein dessert made with just thick Greek yogurt and eggs, baked to delicate perfection without refined flour or cream cheese.
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Public Recipe
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Ingredients
- ✓360 ml plain whole-milk Greek yogurt
- ✓3 large eggs
Instructions
1
Preheat your oven to 177 °C (175 °C). Line a 6-inch round cake pan or oven-safe baking dish with parchment paper, leaving slight overhang for easy removal.
💡
Tip:Scrunching the parchment paper first makes it conform neatly to the pan contours.
2
In a medium mixing bowl, whisk the eggs thoroughly until homogeneous and lightly frothy.
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Tip:Beating eggs thoroughly ensures a smooth, non-rubbery custard texture.
3
Add the Greek yogurt to the beaten eggs and whisk continuously until completely combined into a silky, lump-free batter.
💡
Tip:Ensure the yogurt has no excess liquid whey drained before mixing.
4
Pour the mixture into the prepared pan, smoothing the surface with a spatula and tapping the dish lightly on the counter to release trapped air bubbles.
5
Bake on the center oven rack for 40 to 45 minutes, until the edges are set and lightly golden while the center retains a slight, gentle wobble.
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Tip:Avoid overbaking to keep the crumb smooth and prevent cracking.
6
Remove from the oven and let cool completely at room temperature, then transfer to the refrigerator for at least 2 hours before slicing.
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Tip:Chilling solidifies the proteins and yields clean, cheesecake-like slices.
📝 Chef's Notes
Serve chilled with fresh berries, honey, or fruit compote. Store covered in the refrigerator for up to 4 days.
2-ingredient
yogurt
cheesecake
gluten-free
high-protein
easy baking
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