2-Ingredient Japanese Yogurt Cheesecake Recipe (Classic + Strawberry Cheesecake)

Ingredients

• 2 cups Greek Yogurt (full‑fat, plain)
• 2 tablespoons Honey (adjust sweetness to taste)
• 1 cup Fresh Strawberries (washed, hulled, diced)
• 10 sheets Graham Crackers (crushed into fine crumbs (about 1.5 cups))
• 2 tablespoons Freeze‑Dried Strawberries (crushed for garnish)

Instructions

1. Crush Graham Crackers

   Place the graham crackers in the food processor and pulse until they become fine crumbs; alternatively, put them in a zip‑lock bag and crush with a rolling pin.

   Time: PT5M

2. Press Crust Into Pan

   Transfer the crumbs to the springform pan and press firmly with the back of a spoon or your hand to form an even layer covering the bottom.

   Time: PT3M

3. Mix Yogurt Filling

   In the mixing bowl, combine the Greek yogurt, honey, and diced fresh strawberries. Stir until the mixture is uniform and the strawberries are evenly distributed.

   Time: PT5M

4. Assemble Cheesecake

   Spoon the yogurt mixture over the pressed crust, spreading it with the spatula to create a smooth top.

   Time: PT2M

5. Add Garnish

   Sprinkle the crushed freeze‑dried strawberries evenly over the surface for color and a light crunch.

   Time: PT1M

6. Chill to Set

   Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until the cheesecake is firm.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

16 g

Fat

3 g

Fiber

1 g