No eggs, no cream cheese, no oven — just yogurt, condensed milk, and biscuits. This shockingly simple cheesecake sets in minutes and transforms into a creamy, satisfying dessert with minimal effort!
👩🍳 Servings & Timing
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Cooling Time: 1 hour+ (fridge)
- Total Time: 1 hour 10 minutes
- Yield: 6–8 slices
- Dietary Tags: Egg-Free | No-Bake | Vegetarian | Budget-Friendly
Works great with low-fat yogurt for a lighter option!
🛒 Ingredients
- 1 kg plain yogurt (full-fat or low-fat)
- 1 tin sweetened condensed milk (approx. 397g / 14 oz)
- 1 packet digestive biscuits (or graham crackers) – crushed
No butter required – the microwave process hardens the crust as the yogurt mixture sets!
🧑🍳 Instructions
-
Make the Crust:
Crush one packet of biscuits into fine crumbs. Pour them into a microwave-safe dish (glass works best). Press lightly to form an even base — no butter needed! -
Mix the Filling:
In a large bowl, combine the yogurt and condensed milk. Stir or whisk until smooth and creamy. -
Assemble:
Pour the yogurt mixture over the biscuit base and smooth the top with a spoon or spatula. -
Microwave:
Microwave the whole dish for 5 minutes on high (1000W). The center will still look a bit wobbly — that’s okay. -
Cool & Chill:
Let it cool at room temperature for 10–15 minutes, then refrigerate for at least 1 hour until fully set and chilled. -
Slice & Enjoy:
Serve chilled, plain or topped with fresh fruit, jam, or a dusting of cocoa powder.
💡 Quick Notes
- This is a no-butter crust — the yogurt helps harden the base as it cooks.
- The yogurt transforms into a soft, cream cheese-like texture once cooled.
- Works well with Greek-style or low-fat yogurt, just avoid very runny ones.
🖼️ Hero Image
(Insert photo of a glass dish cheesecake with golden crumb base, creamy white top, and maybe a berry or two for contrast)
💬 The Easiest Cheesecake You’ll Ever Make
This recipe is a revelation. No springform pans, no water baths, no baking — and yet it totally works. The yogurt + condensed milk combo becomes a luscious, creamy topping, and somehow, without butter, the base holds together perfectly.
It’s the kind of dessert you can whip up while the kettle’s boiling — and it’s ready by the time your dinner settles.
📸 Step-by-Step Guide
1️⃣ Crush Your Biscuits
- Use a food processor or bash in a ziplock bag with a rolling pin.
- Pour directly into your microwave-safe dish.
Tip: No need to pack tightly like traditional cheesecake crusts — just even it out gently.
2️⃣ Mix the Filling
- In a bowl, stir together:
- 1 kg yogurt
- 1 tin condensed milk
- Mix until fully smooth — no lumps!
3️⃣ Pour & Microwave
- Pour the filling over the biscuit layer
- Microwave uncovered for 5 minutes on high
- The top might bubble slightly or jiggle — that’s fine!
4️⃣ Cool & Chill
- Rest on the counter 10–15 min
- Then refrigerate for at least 1 hour, ideally 2–3 for best texture
🧂 Ingredient Tips & Substitutions
🥣 Yogurt
- Use plain or Greek-style yogurt
- Low-fat works perfectly — just not non-fat runny yogurt
- Flavored yogurts can be used, but may make the final texture softer
🍯 Condensed Milk
- Adds sweetness and structure
- Can’t replace with evaporated milk – must be sweetened condensed
🍪 Biscuits
- Digestives, graham crackers, rich tea, or any neutral-flavored biscuit
- No need for butter — the yogurt mixture does the hardening job
🍽️ Serving Ideas & Variations
🧁 Flavor Variations
- Add 1 tsp vanilla extract to the yogurt for extra flavor
- Stir in citrus zest (lemon or lime) for a tangy twist
- Swirl in a few teaspoons of jam before microwaving for a ripple effect
🍓 Toppings
- Fresh berries or sliced banana
- Spoonful of berry compote or fruit coulis
- Light dusting of cinnamon, cocoa, or crushed nuts
🧊 Storage Tips
🧊 Fridge
- Keeps up to 4–5 days in the fridge, covered
- Texture gets slightly firmer by day 2
❄️ Freezer (Not Recommended)
- Freezing can cause texture to split — best enjoyed fresh or chilled
🧮 Nutrition Estimate (Per Slice – 8 total)
| Nutrient | Approx. Amount |
|---|---|
| Calories | ~190 kcal |
| Protein | 8g |
| Carbs | 25g |
| Fat | 6g |
| Sugar | 18g |
Based on low-fat yogurt and 1 standard pack of biscuits. Actual may vary by brand.
❓ FAQs
Q: Can I microwave for longer to get it firmer?
A: 5 minutes is usually perfect. Overcooking may cause the yogurt to separate. Chill time is key!
Q: What if I don’t have a microwave-safe glass dish?
A: Use any microwave-safe container, but glass helps the base set better.
Q: Is it runny when warm?
A: A bit! It firms up significantly in the fridge and becomes creamy like no-bake cheesecake.
Q: Can I use flavored yogurt?
A: Yes, but it may make the texture a bit looser. Try vanilla, lemon, or strawberry for fun twists.
❤️ Why I Love This Recipe
This is the ultimate lazy cheesecake — and nobody believes it’s just 3 ingredients. I’ve made it with full-fat and low-fat yogurt, for family parties and lazy weekday cravings. The fact that it goes from zero to dessert in under 10 minutes (plus chill) makes it one of my forever recipes.
💬 What Would You Top Yours With?
Tell me how you served your 3-ingredient cheesecake! Fruit? Jam? Or just ate it straight from the dish with a spoon? Let’s swap ideas in the comments 👇
📣 Call-to-Action
📸 Made this miracle microwave cheesecake? Tag me @YourBlogName — I LOVE seeing your variations!
⭐️ Don’t forget to rate the recipe below so more people can discover how ridiculously easy it is!
