Japanese-Style Rare "No-Bake" Cheesecake With Yogurt

By Setsuko Yoshizuka

Updated 06/26/19

Black cherry cheesecake slice on a plate
Steve Brown Photography / Getty Images
  • Total: 3 hrs 20 mins
  • Prep: 20 mins
  • Cook: 3 hrs
  • Yield: 1 cheesecake (serves 8)
Nutritional Guidelines (per serving)
216 Calories
14g Fat
21g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 cheesecake (serves 8)
Amount per serving
Calories 216
% Daily Value*
Total Fat 14g 18%
Saturated Fat 8g 39%
Cholesterol 36mg 12%
Sodium 130mg 6%
Total Carbohydrate 21g 8%
Dietary Fiber 0g 2%
Protein 4g
Calcium 60mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

"No-bake" cheesecakes are called rare cheesecakes in Japan. This is a soft type of cheesecake and usually, gelatin is used to harden the filling. Rare cheesecakes are chilled and served with fresh fruits or fruit sauces.

It's easy to make this Japanese version of one of the world's favorite desserts at home with this recipe. The main difference between this and other no-bake cheesecakes is the use of yogurt instead of heavy cream; this variation makes this cheesecake more nutritious than other cheesecakes and gives it an extra level of acidity that will appeal to more adventurous palates. This recipe yields a texture more closely resembling a super-creamy panna cotta rather than a traditional cheesecake.

The cream cheese and yogurt are mixed with gelatin or lemon juice, then poured over the biscuit crust and cooled to set inside the refrigerator. Eggs are not used in this recipe. This version is often served with berries or other types of fruits (mango is a favorite), fruit sauce, or jam.

Ingredients

  • 3/4 cup cream cheese, softened
  • 3/4 cup and 2 Tbsp plain yogurt
  • 1/3 cup sugar
  • 2 Tbsp lemon juice
  • 1 Tbsp gelatin powder
  • 1/4 cup water
  • For the crust:
  • 1 cup crushed graham crackers
  • 3 Tbs. butter
  • 1 Tbsp sugar

Steps to Make It

  1. Mix the gelatin powder and water in a small cup and set aside.

  2. Combine crushed graham crackers, melted butter, and sugar in a bowl.

  3. Press the crumbs into the bottom of a round 8-inch cake pan.

  4. Stir the cream cheese in a bowl until soften.

  5. Heat the water and gelatin mixture in the microwave until it becomes liquid.

  6. Add yogurt, sugar, lemon juice, and gelatin into softened cream cheese and mix well.

  7. Pour the filling into the crust and spread evenly.

  8. Refrigerate the cake for 3 hours or until set.

  9. Serve with your favorite fruits, fruit sauce, or jam.

Tips

  • Plan ahead—this no-bake cheesecake requires 3 hours of refrigeration time (or overnight).
  • Tofu can be substituted for some of the cream cheese, creating a wonderfully light and creamy texture.
  • Instead of an 8-inch cake pan, try a 6-inch cake pan for a taller, more imposing presentation.
  • You can also add matcha powder for a unique light dessert.
  • Feel free to substitute yuzu juice for the lemon juice if available for a more unique Japanese treat.
  • The best way to cut a cheesecake is to use a knife that has been warmed in hot water. Dip the knife in hot water, wipe, and cut. Repeat this each time you cut.