Oreo Yogurt Cups (Viral Greek Yogurt Japanese „Cheesecake”)
If you love that cookies and cream vibe but want something chilled, creamy, and fast, these Oreo yogurt cups hit the spot. They look cute in a glass, taste like a soft cheesecake-style dessert, and take five minutes to assemble.
The original viral version used Lotus biscuits, this Oreo twist is a fun variation. Scroll down for the ingredients and step-by-step.
What these taste like
Think thick vanilla cheesecake energy, but lighter and spoonable, with Oreo crunch in every bite. After an hour in the fridge, the cookies soften just enough to feel dessert-like, not soggy.
Ingredients (makes 4 servings)
- Vanilla Greek yogurt: 4 cups (960 ml, about 900 g)
- Oreo cookies: 16 cookies (plus extra to crush for topping if you like)
- Chocolate syrup: optional, for drizzling
Why container shape matters (so the Oreo is in every bite)
This recipe is all about good cookie distribution.
- Best option: use broad, shallow containers so each spoonful gets yogurt and Oreo.
- Using deep cups: stand Oreos up vertically, one by one, pressed into the yogurt, so the cookie layers run through the whole cup instead of staying at the top.
- You can also just put the yogurt in layers and press the Oreos into every layer.
How to make Oreo yogurt cups
- Spoon the yogurt into four cups.
Use wide cups if you can, it makes layering easier and more satisfying to eat.
2. Press four Oreos into each cup.
Press them in so they’re nestled, not just sitting on top.
3. Cover and chill for at least 1 hour.
This gives the cookies time to soften slightly and turns the whole thing into that “no-bake cheesecake” texture.
4. Top and serve.
Crush the remaining Oreos and sprinkle over each cup. Drizzle with chocolate syrup if you want (optional).
Practical tips for success
- Chill time sweet spot: 1 hour gives a creamy, lightly softened cookie texture. Longer is totally fine, especially if you want it more cake-like.
- Crushing Oreos fast: pop them in a zip-top bag and roll with a rolling pin, or pulse briefly in a food processor.
- Make it look extra pretty: do a clean sprinkle of crumbs right before serving, so the topping stays crisp.
Scaling the recipe up or down
This one scales perfectly because it’s basically a simple ratio.
Per serving:
- 1 cup vanilla Greek yogurt (240 ml, about 225 g)
- 4 Oreo cookies (plus a little extra for topping if you want)
Examples:
- 2 servings: 2 cups yogurt (480 ml, about 450 g) + 8 Oreos
- 6 servings: 6 cups yogurt (1.44 L, about 1.35 kg) + 24 Oreos
- 8 servings (party batch): 8 cups yogurt (1.92 L, about 1.8 kg) + 32 Oreos
Serving a crowd:
Use a wider dish and build it like a simple layered dessert, then scoop into cups.
Optional variations
- Lotus-style twist: swap Oreos for Lotus Biscoff biscuits to try the original viral vibe.
- Extra chocolate: add a drizzle of chocolate syrup between layers, not just on top.
Storage
- Keep covered in the fridge for up to 2 to 3 days.
- For the crunchiest topping, add the crushed Oreos right before serving.
That’s it, creamy, quick, and genuinely satisfying. If you make these, save a couple cups in the back of the fridge for later, they disappear fast.
Oreo Yogurt Cups (Viral Greek Yogurt Japanese „Cheesecake”)
Ingredients
- 4 cups vanilla Greek yogurt 960 ml
- 16 Oreo cookies
- Chocolate syrup optional, for serving
Instructions
- Spoon the vanilla Greek yogurt into four cups.
- Press four Oreos into each cup.
- Cover and chill for at least 1 hour.
- Crush the remaining Oreos and sprinkle over the top of each cup. Drizzle with chocolate syrup before serving, if desired.
Notes
