In a mixing bowl, whisk together yogurt and condensed milk until homogenous, smooth and creamy using a wire whisk.
Divide it evenly in between the ramekins and cover it with aluminium foil.
To bake in the oven
Transfer the ramekins to a baking tray. Add some warm water thereby creating a Bain Marie system.
Bake in a preheated oven of 180°C for 15-18 mins.
Switch off the oven after the 15 mins time interval but let the ramekins sit in the oven itself for another 10 mins just to ensure that it sets completely.
After that place it in the refrigerator to chill for a minimum of 4 hours or preferably overnight.
To Bake in the Air Fryer
Preheat the air fryer at 180°C for 5 mins.
Then place a 6 inch cake pan in the base. Fill it half way through with boiling hot water. Place the ramekin in it and bake for 10 mins.
Remove from the air fryer and chill in the refrigerator 4 hours or overnight.
To Steam in the Instant Pot/Steamer
Add 1 cup of boiling hot water to the base of the pot. Place a trivet followed by the ramekins.
Close the lid, vent to sealing position and choose the pressure cook setting. Set the time to 15 mins. Allow the pressure to release naturally and then chill in the refrigerator for 4 hours or overnight to set completely.
Serve chilled with garnish of choice.
Make sure that you are using full fat, thick Greek Yogurt and not the regular ones. If using homemade or plain yogurt just hang it for a couple of hours to remove the whey and use the thick part that's left out.
Whisk well to form a lump-free batter.
For a crack-free dessert make sure to use a water bath while baking.
When warm the dessert tastes like a flan, so remember to chill for a couple of hours for the creamy cheesecake-like texture.
Do not overbake the dessert or else you would have an unpleasant, lumpy, grainy cheesecake-like texture.