Japanese Rare Cheesecake No Bake
Delightfully light and refreshingly tangy, this Japanese Rare Cheesecake No Bake recipe is the perfect no-fuss dessert for any occasion. Combining the creaminess of whipped cream, cream cheese, and yogurt with the zing of fresh lemon juice, this cheesecake is a melt-in-your-mouth treat that’s set off by a buttery biscuit crust. The no-bake approach means there’s no oven required, while powdered gelatin ensures a flawless, velvety set every time. Perfect for warm-weather gatherings or as a make-ahead dessert, it’s versatile enough to top with fresh berries or a luscious fruit compote. Ready in just 30 minutes of prep and chilled to perfection, this no-bake rare cheesecake is an elegant showstopper that's as easy to make as it is to enjoy.
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Recipe Information
Ingredients
- 150 grams Digestive biscuits (or graham crackers)
- 70 grams Unsalted butter, melted
- 230 grams Cream cheese, room temperature
- 200 grams Plain yogurt
- 200 milliliters Heavy cream
- 80 grams Granulated sugar
- 2 tablespoons Lemon juice
- 10 grams Powdered gelatin
- 3 tablespoons Water
- 100 grams Fresh berries or fruit compote (optional, for topping)
Instructions
Crush the digestive biscuits or graham crackers into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin.
In a bowl, combine the biscuit crumbs with the melted butter. Mix thoroughly until the crumbs appear evenly moistened.
Press the mixture evenly into the bottom of a 20cm (8-inch) springform pan to form the crust. Use the back of a spoon to smooth it out. Place the pan in the refrigerator to chill while preparing the filling.
Sprinkle the gelatin over 3 tablespoons of water in a small bowl and let it bloom (soften) for about 5 minutes.
In a microwave-safe bowl, gently heat the gelatin mixture in 10-second intervals, stirring each time, until completely dissolved. Set aside to cool slightly.
In a large mixing bowl, beat the cream cheese with a hand or stand mixer until smooth and creamy.
Add the sugar and lemon juice to the cream cheese, mixing until fully incorporated.
Fold in the plain yogurt and mix until smooth.
In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture.
Slowly pour the dissolved gelatin into the cheesecake mixture while stirring continuously to ensure it is evenly incorporated.
Pour the cheesecake mixture over the prepared crust in the springform pan. Smooth the top with a spatula.
Chill the cheesecake in the refrigerator for at least 4-6 hours, or until fully set.
Once set, carefully remove the cheesecake from the springform pan. Top with fresh berries or fruit compote if desired before serving.
Nutrition Facts
Calories |
3253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.1 g | 300% | |
| Saturated Fat | 131.8 g | 659% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 620 mg | 206% | |
| Sodium | 1730 mg | 75% | |
| Total Carbohydrate | 226.2 g | 82% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 146.1 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 732 mg | 56% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1059 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
