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.

Nutriscore Rating: 46/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 8

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)

Directions

Step 1

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.

Step 2

In a bowl, combine the biscuit crumbs with the melted butter. Mix thoroughly until the crumbs appear evenly moistened.

Step 3

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.

Step 4

Sprinkle the gelatin over 3 tablespoons of water in a small bowl and let it bloom (soften) for about 5 minutes.

Step 5

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.

Step 6

In a large mixing bowl, beat the cream cheese with a hand or stand mixer until smooth and creamy.

Step 7

Add the sugar and lemon juice to the cream cheese, mixing until fully incorporated.

Step 8

Fold in the plain yogurt and mix until smooth.

Step 9

In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture.

Step 10

Slowly pour the dissolved gelatin into the cheesecake mixture while stirring continuously to ensure it is evenly incorporated.

Step 11

Pour the cheesecake mixture over the prepared crust in the springform pan. Smooth the top with a spatula.

Step 12

Chill the cheesecake in the refrigerator for at least 4-6 hours, or until fully set.

Step 13

Once set, carefully remove the cheesecake from the springform pan. Top with fresh berries or fruit compote if desired before serving.

Nutrition Facts

Serving size	1114.4 grams (1114.4g)

Amount per serving	% Daily Value*
Calories	3253

Total Fat 234.10g	300%
Saturated Fat 131.80g	659%
Polyunsaturated Fat 0.10g
Cholesterol 620mg	207%
Sodium 1730mg	75%
Total Carbohydrate 226.20g	82%
Dietary Fiber 7.40g	26%
Total Sugars 146.10g
Protein 45.80g	92%

Vitamin D 96IU	480%
Calcium 732mg	56%
Iron 5mg	25%
Potassium 1059mg	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.

Source of Calories

Fat: 65.9%

Protein: 5.7%

Carbs: 28.3%