Banana Pudding Yogurt Cheesecake
- Makes 1 portion
- Prep 5 minutes
- Total 6 hours 5 minutes
Okay, but who gave this two-ingredient hack the RIGHT to taste THIS good?! If you’ve been living under a rock and missed the Viral Japanese Yogurt Cheesecake trend that broke the entire internet, buckle up bestie because we are about to change your life. All you need is a spoon, a fridge, a little patience, and the ingredients (obviously). This Banana Pudding Yogurt Cheesecake is creamy, nostalgic and feels like actual sorcery with almost ZERO effort. Banana pudding vibes meets cheesecake texture with no baking, no mixer, and no stress. You’re welcome, you’re obsessed, and we told you so.
Ingredients
Makes 1 portion
- 100 grams banana flavored Greek yogurt, about 3.5 oz
- 5 vanilla wafers, I used Nilla wafers
Method
- Open the yogurt container. You can either use the yogurt directly in its original packaging or transfer it to a slightly larger cup or container.
- Gently stick the vanilla wafers straight down into the yogurt, pressing them in as deep as possible without fully submerging them. The tops of the wafers should remain exposed so they soften but do not turn overly mushy.
- Cover the container tightly with plastic wrap, a lid, or the yogurt foil. Place in the refrigerator overnight to set.
- The next day, remove from the fridge, scoop with a spoon, and enjoy a creamy, banana pudding–style cheesecake texture without any baking.
Kitchen notes
- Container size matters: If your yogurt cup is filled close to the top, take some out or transfer it to a slightly larger container before adding the wafers since they displace volume and can overflow.
- Wafer placement: Don’t fully bury the wafers; keep the tops exposed so they soften into a cheesecake-like texture without turning overly mushy.
- Chill time = texture: The full overnight chill (at least 6 hours) is what transforms the yogurt into a thick, cheesecake-style consistency.
- Yogurt choice: Thick Greek yogurt works best; however, you can use plain, flavored, or plant-based yogurt.
- Storage: This is best enjoyed within 24 hours for ideal texture since the wafers continue to soften over time. Keep it tightly covered in the refrigerator until ready to eat.
