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

By
Setsuko Yoshizuka
Setsuko Yoshizuka
Setsuko Yoshizuka is a freelance food writer and Japanese cookbook author.
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Updated on 11/26/21
Japanese-Style Rare "No-Bake" Cheesecake With Yogurt

The Spruce / Abbey Littlejohn
Prep: 20 mins
Cook: 3 hrs
Total: 3 hrs 20 mins
Servings: 8 servings
Nutrition Facts (per serving)
219 Calories
13g Fat
21g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 219
% Daily Value*
Total Fat 13g 17%
Saturated Fat 8g 38%
Cholesterol 35mg 12%
Sodium 174mg 8%
Total Carbohydrate 21g 8%
Dietary Fiber 0g 1%
Total Sugars 15g
Protein 4g
Vitamin C 1mg 4%
Calcium 84mg 6%
Iron 0mg 3%
Potassium 119mg 3%
*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.

For a baked version, try this Japanese cheesecake recipe.

Ingredients

For the Cheesecake Filling:

  • 3/4 cup cream cheese, softened

  • 3/4 cup plus 2 tablespoons plain yogurt

  • 1/3 cup sugar

  • 2 tablespoons lemon juice

  • 1 tablespoon gelatin powder

  • 1/4 cup water

For the Crust:

  • 1 cup crushed graham crackers

  • 3 tablespoons butter

  • 1 tablespoon sugar

Steps to Make It

  1. Gather the ingredients.

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

    The Spruce / Abbey Littlejohn

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

    gelatin and water in a bowl

    The Spruce / Abbey Littlejohn

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

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

    The Spruce / Abbey Littlejohn

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

    Press crumbs into the bottom of a cake pan

    The Spruce / Abbey Littlejohn

  5. Stir cream cheese in a bowl until softened.

    cream cheese in a bowl

    The Spruce / Abbey Littlejohn

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

    hot gelatin and water mixture

    The Spruce / Abbey Littlejohn

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

    yogurt, sugar, lemon juice, gelatin and softened cream cheese together in a bowl

    The Spruce / Abbey Littlejohn

  8. Pour filling into crust and spread evenly.

    cream cheese filling on top of the crust in a cake pan

    The Spruce / Abbey Littlejohn

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

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

    The Spruce / Abbey Littlejohn

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

    Japanese-Style Rare "No-Bake" Cheesecake With Yogurt sliced, berries on top

    The Spruce / Abbey Littlejohn

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.