Yogurt Breakfast Cheesecake – (Just 2 Ingredients!)

With a creamy texture and unlimited ways to customize, this two ingredient yogurt breakfast cheesecake recipe is easy to whip up in minutes!

Why you’ll love this overnight yogurt breakfast cheesecake

• Tastes like eating dessert for breakfast!
• High protein, low fat, low sugar, and just 100 calories per serving.
• A great way to use up ingredients already in your refrigerator or kitchen pantry.
• The entire recipe takes just five minutes to make and is perfect for entertaining last minute overnight guests or feeding a large hungry family.
• Everyone will be impressed when you slice into the cake and reveal the fancy layers inside. It’s like a smooth, sliceable, healthy yogurt icebox cake!

Want a baked version? Try this popular Greek Yogurt Cheesecake

Step by step recipe video

Key ingredients

Yogurt – Choose a thick yogurt, such as Greek yogurt or dairy free coconut yogurt. This helps the yogurt cake set up and ensures more sliceable results.

Cookies – Look for drier cookies, because they soak up more of the yogurt’s moisture. Options that work well include graham crackers, gingersnaps, OREOs, tea biscuits, or Biscoff or other shortbread cookies. For a low carb and keto yogurt cake, go with flourless sugar free cookies.

You need enough cookies to cover the surface of the pan in two or three layers.

Fruit – Have fun experimenting with different frozen or fresh fruits, such as raspberries, blueberries, mango, blackberries, peaches, or kiwi. Or leave out the fruit if you prefer a plain breakfast yogurt cheesecake.

Optional sweetener – If your yogurt is unsweetened, I recommend stirring in a third cup of powdered sugar or a sugar free alternative. While liquid sweeteners like pure maple syrup or honey do work, powdered or granulated options yield a thicker cheesecake texture.

How to make yogurt breakfast cheesecake

1. Begin by gathering all of your ingredients, along with an eight inch square pan (or any pan of a similar size).
2. If using unsweetened Greek yogurt, whisk in the powdered sweetener until well mixed.
3. Use a spatula or a large spoon to spread about a fourth of the yogurt evenly into the bottom of the pan.
4. Cut or break the graham crackers into large pieces. Arrange in a layer over the yogurt, taking up most of the surface area of the pan.
5. Press an optional layer of sliced berries on top of the graham crackers. Then top with a second yogurt layer.
6. Repeat the previous steps with alternating layers of graham crackers or cookies, berries, and yogurt.
7. Once the cake is assembled, cover it loosely with a cloth towel or cling wrap. Leave an opening for moisture to escape.
8. Refrigerate eight hours or overnight. The breakfast cheesecake will thicken and firm up considerably as it chills and the cookies absorb the yogurt.
9. Once firm, use a knife to carefully cut slices and serve on plates or in bowls, for a healthy breakfast, brunch, snack, or dessert.
10. Refrigerate leftovers in a covered container in the refrigerator for up to a week. Or freeze for up to three months, and thaw fully before serving.

Katie’s favorite flavor variations

Strawberry. I love using strawberries as the fruit of choice in this recipe, because you’ll feel like you are eating strawberry cheesecake for breakfast.

Tiramisu. Soak the cookies in strong brewed coffee or espresso before arranging them in the pan. Just before serving, top with a dusting of cocoa powder.

Lemon. Use a lemon flavored yogurt, or stir two tablespoons of lemon zest into the yogurt.

Peanut Butter Banana. Stir a fourth cup of peanut butter into the yogurt. Use sliced banana as the fruit. The same idea works with almond butter or Homemade Nutella.

Chocolate. Add two thirds cup unsweetened cocoa powder to the Greek yogurt. This chocolate yogurt breakfast cake version works best with vanilla yogurt.

• 1. If using unsweetened yogurt, first whisk in the powdered sweetener.

• 2. Spread about a fourth of the yogurt evenly into the bottom of an 8 inch square pan.

• 3. Break the graham crackers or cookies into large pieces (see video for a visual), and arrange in a layer above the yogurt.

• 4. Add a layer of sliced berries if desired. Then top with a second layer of yogurt.

• 5. Repeat with alternating layers of graham crackers, berries, and yogurt.

• 6. Cover loosely, making sure to leave an opening for moisture to escape. Refrigerate eight hours or overnight. The breakfast yogurt cheesecake will thicken and firm up as it chills.

• 7. Slice and enjoy for breakfast, snack, or dessert.

• 8. Tightly cover any leftovers after a day, and refrigerate for up to a week. Or freeze for up to three months and thaw before serving.

More breakfast recipes with yogurt

Blueberry Protein Muffins

2 Ingredient Bagels

Pistachio Overnight Oats

Protein Waffles

Chocolate Smoothie

Healthy Banana Bread

Oatmeal Smoothie