This 2-Ingredient Japanese Cheesecake (Vegan Version) is a simple, no-bake dessert made by layering creamy dairy-free yogurt with gluten-free cookies and letting it chill until soft and cake-like. As it rests, the cookies absorb moisture from the yogurt, creating a light, cheesecake-like texture without any baking. Optionally sweetened with maple syrup and served with fresh fruit, this easy dessert is perfect for a quick treat with minimal effort and ingredients.
Step-by-Step Instructions:
Sweeten the yogurt (optional):
If using, stir the maple syrup into the yogurt until smooth.
Fill the jar:
Spoon the yogurt into a small glass jar or individual-portioned container.
Insert the cookies:
Gently slide the 7 Sweet Thins into the yogurt at a slight angle. Place 5 in the center close together, and 2 on the sides. Make sure the cookies don't poke straight up, but leave tiny gaps so you can see the yogurt between them.
Cover and chill:
Refrigerate the jar for at least 3-4 hours, though overnight is ideal to achieve the best "cheesecake" texture.
Serve!
Enjoy chilled with fruit on the side if desired.
Cooking results may vary. Ensure ingredients meet your dietary needs. See our Disclaimer .
This 2-Ingredient Japanese Cheesecake (Vegan Version) is a simple, no-bake dessert made by layering creamy dairy-free yogurt with gluten-free cookies and letting it chill until soft and cake-like. As it rests, the cookies absorb moisture from the yogurt, creating a light, cheesecake-like texture without any baking. Optionally sweetened with maple syrup and served with fresh fruit, this easy dessert is perfect for a quick treat with minimal effort and ingredients.
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