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Banana Pudding Yogurt Cheesecake

By Snejana Andreeva

on Mar 28, 2026

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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 I am 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 I told you so 💅.

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Banana Pudding Yogurt Cheesecake

This dessert is my fun little twist on the Japanese cheesecake hack that took the internet by storm – creamy, nostalgic, and somehow feels like magic with almost zero effort.

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Makes: 1 portion

Prep Time: 5 minutes minutes

Chill Time: 6 hours hours

Total Time: 6 hours hours 5 minutes minutes

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IngredientsInstructionsNotesNutrition

Ingredients

0.5x1x2xCustom

• ▢ 100 grams banana flavored Greek yogurt, about 3.5 oz
• ▢ 5 vanilla wafers, I used Nilla wafers

Instructions

• ▢
  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.
Note: keep in mind that once the wafers are added, the yogurt level will rise and may spill over if the container is very full.
• ▢
  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.
Note: I used five small vanilla wafers, but you can use more or fewer depending on preference, just note this will change the macros.
• ▢
  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.

Nonna’s 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.

My Notes

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Nutrition

Nutrition Facts

Banana Pudding Yogurt Cheesecake

Serving Size

 

1 cheesecake

Amount per Serving

Calories

178

% Daily Value*

Fat

 

5.9

g

9

%

Saturated Fat

 

2.9

g

18

%

Cholesterol

 

16.2

mg

5

%

Sodium

 

237.5

mg

10

%

Carbohydrates

 

42.2

g

14

%

Sugar

 

23.8

g

26

%

Protein

 

10.5

g

21

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is automatically calculated, so should only be used as an approximation.