Japanese Yogurt Cheesecake Recipe
Japanese Yogurt Cheesecake Recipe is a easy Japanese recipe that serves 8. 250 calories per serving. Recipe by Cooking Therapy on YouTube.
Prep: 2 hrs 32 min | Cook: 8 min | Total: 2 hrs 55 min
Cost: $26.78 total, $3.35 per serving
Ingredients
- 160 g Digestive Biscuits (crushed fine; can use food processor or place in zip‑bag and crush with rolling pin)
- 80 g Unsalted Butter (melted on low heat)
- 350 g Cream Cheese (softened to room temperature)
- 50 ml Lemon Juice (freshly squeezed for best flavor)
- 80 g Fine Granulated Sugar (super‑fine caster sugar dissolves quickly)
- 12 g Fish Gelatin Powder (dissolved in warm water; gives a clean set)
- 90 ml Warm Water (about 40‑45 °C; used to bloom gelatin)
- 2 tablespoon Raspberry Jam (any red‑berry jam works)
- 1 tablespoon Water (to thin the jam for sauce)
Instructions
Crush the biscuits
Place the digestive biscuits in a food processor and pulse until they become a fine powder; if you don’t have a processor, put the biscuits in a zip‑top bag and crush with a rolling pin.
Time: PT2M
Melt the butter
Add the unsalted butter to a small saucepan and melt over low heat, stirring constantly until fully liquid.
Time: PT3M
Temperature: Low heat
Combine crust ingredients and press
Transfer the crushed biscuits to a bowl, pour the melted butter over them and mix until evenly coated. Spoon the mixture into a springform pan lined with parchment paper, spreading it evenly and pressing firmly with the back of a cup or a flat spatula.
Time: PT4M
Chill the crust
Cover the pan with plastic wrap and place it in the refrigerator to set while you prepare the filling.
Time: PT15M
Soften the cream cheese
Leave the cream cheese at room temperature for about 10 minutes, or until it is soft enough to stir without lumps.
Time: PT10M
Mix cheese, lemon juice and sugar
In a large mixing bowl, beat the softened cream cheese until smooth. Add the lemon juice and half of the fine sugar, mixing until fully incorporated. Add the remaining sugar in 2‑3 additions, beating until the mixture is glossy and free of granules.
Time: PT5M
Bloom and dissolve gelatin
Sprinkle the fish gelatin powder over 90 ml of warm water (about 40‑45 °C). Let it sit for a minute, then stir until completely dissolved. If any granules remain, place the bowl over a pot of simmering water and whisk until smooth, then pass through a fine mesh sieve.
Time: PT5M
Temperature: Warm (40‑45°C)
Combine gelatin with cheese mixture
Slowly pour the dissolved gelatin into the cheese mixture while stirring continuously until fully incorporated.
Time: PT2M
Fill the crust and chill
Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula. Cover the pan tightly with plastic wrap and refrigerate for at least 2 hours, or until fully set.
Time: PT2H
Prepare raspberry sauce
Combine the raspberry jam and 1 tablespoon water in a small saucepan. Heat over low‑medium heat, stirring, until the mixture reaches a pourable consistency, then remove from heat.
Time: PT5M
Temperature: Low‑medium heat
Serve
Run a thin knife around the edge of the springform pan, release the cake, slice, and drizzle with the warm raspberry sauce.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Contains dairy, Contains gluten, Contains gelatin
Allergens: Dairy, Gluten, Gelatin (animal source)
Ingredient Substitutions
- Instead of Digestive Biscuits: Graham crackers, Plain tea biscuits
- Instead of Unsalted Butter: Margarine
- Instead of Cream Cheese: Mascarpone, Neufchâtel cheese
- Instead of Lemon Juice: Bottled lemon juice
- Instead of Fine Granulated Sugar: Regular granulated sugar (may need longer mixing)
- Instead of Fish Gelatin Powder: Powdered gelatin (porcine or bovine)
- Instead of Raspberry Jam: Strawberry jam, Mixed berry jam
Equipment Needed
- Food Processor (optional)
- Saucepan
- Mixing Bowl
- Whisk or Electric Mixer
- Spatula
- 8‑inch Springform Pan
- Parchment Paper
- Plastic Wrap
- Kitchen Scale
- Fine Mesh Sieve (optional)
- Thermometer (optional)
Critical Steps — Do Not Skip
- Crushing the biscuits to a fine texture
- Ensuring the butter is fully melted but not browned
- Pressing the crust firmly and evenly
- Fully dissolving the gelatin without lumps
- Chilling the cake for at least 2 hours to set
Chef Tips from the Video
- Use fresh lemon juice for the brightest tanginess.
- Sift the crushed biscuits before mixing with butter to avoid large crumbs.
- A silicone spatula helps spread the filling without incorporating air.
- Chill the cake on the middle rack of the fridge for even cooling.
Troubleshooting
Crust falls apart when pressing.
Make sure the butter is fully melted and evenly mixed; press firmly and chill the crust for at least 15 minutes before adding filling.
Filling is too runny and does not set.
Verify the gelatin amount and that it was fully dissolved in warm water; increase gelatin by 2‑3 g if the ambient fridge is very cold.
Raspberry sauce is too thick.
Add a little more water (½‑1 tsp) and stir over low heat until the desired consistency is reached.
Storage
Refrigerator: Cover tightly with plastic wrap; keep for up to 4 days.
Freezer: Not recommended; texture may become grainy.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The crust can be prepared a day ahead and kept refrigerated.
- The cheesecake can be set up to 24 hours in advance; keep covered.
- Raspberry sauce can be made ahead and reheated gently before serving.
Frequently Asked Questions
What is the cultural significance and history of Japanese no‑bake cheesecake in Japanese cuisine?
Japanese no‑bake cheesecake, often called "soufflé cheesecake," emerged in the 1970s as a lighter alternative to dense Western cheesecakes. It reflects Japan’s love for airy, delicate desserts and the influence of Western dairy products adapted to local tastes.
What are the traditional regional variations of Japanese cheesecake in Japanese cuisine?
In Osaka, a denser version using more cream is popular, while in Tokyo many bakers add a hint of yuzu or matcha for a citrusy or earthy twist. Some regions also incorporate sweet red bean paste as a topping.
What is the authentic traditional way Japanese no‑bake cheesecake is served in Japan?
It is typically served chilled, sliced into neat squares, and often accompanied by a light fruit coulis such as raspberry, strawberry, or a drizzle of sweetened condensed milk. It is enjoyed as a dessert after a meal or with tea.
What occasions or celebrations is Japanese no‑bake cheesecake traditionally associated with in Japanese culture?
The light, fluffy texture makes it a popular choice for birthday parties, tea gatherings, and seasonal festivals like Cherry Blossom (hanami) picnics, where a refreshing dessert is appreciated.
How does Japanese no‑bake cheesecake fit into the broader Japanese dessert tradition?
It aligns with the Japanese emphasis on subtle sweetness, smooth textures, and seasonal flavors, complementing other desserts like mochi, dorayaki, and wagashi that prioritize balance rather than richness.
What are the authentic traditional ingredients for Japanese no‑bake cheesecake versus acceptable substitutes?
Traditional ingredients include cream cheese, fish gelatin, fine sugar, lemon juice, and digestive‑type biscuits. Substitutes can be mascarpone for cream cheese, regular powdered gelatin for fish gelatin, and graham crackers for the biscuit crust, though flavor and texture may vary slightly.
What other Japanese dishes pair well with Japanese no‑bake cheesecake?
Pair it with a cup of Japanese green tea (sencha or matcha) or a light fruit salad featuring seasonal berries. It also complements savory dishes like tempura by offering a sweet contrast at the end of a meal.
What makes Japanese no‑bake cheesecake special or unique in Japanese cuisine?
Its ultra‑light, mousse‑like texture achieved with gelatin and the tangy‑sweet balance from lemon juice set it apart from heavier Western cheesecakes, embodying the Japanese aesthetic of elegance and restraint.
How has Japanese no‑bake cheesecake evolved over time in Japanese cuisine?
Originally a simple cream‑cheese and gelatin dessert, modern versions now experiment with flavors like matcha, yuzu, black sesame, and incorporate decorative fruit coulis, reflecting Japan’s evolving palate and global influences.
What are the most common mistakes to avoid when making Japanese no‑bake cheesecake at home?
Common errors include over‑mixing the cream cheese which can incorporate too much air, not fully dissolving the gelatin leading to grainy texture, and pressing the crust too loosely so it crumbles. Follow the critical steps for smooth results.
Why does this Japanese no‑bake cheesecake recipe use fish gelatin instead of regular gelatin?
Fish gelatin sets at a lower temperature and yields a clearer, more delicate texture, which is essential for the light, airy mouthfeel of a Japanese‑style cheesecake. Regular gelatin can make the cake slightly firmer and cloudier.
Can I make Japanese no‑bake cheesecake ahead of time and how should I store it?
Yes, the cheesecake can be prepared up to 24 hours in advance. Keep it covered with plastic wrap and store it in the refrigerator. The raspberry sauce can be made ahead and reheated gently before serving.
What texture and appearance should I look for when making Japanese no‑bake cheesecake?
The crust should be firm and evenly pressed, while the filling should be smooth, glossy, and slightly wobbly when the pan is gently shaken. After chilling, it should hold its shape and have a pale, creamy color.
How do I know when the Japanese no‑bake cheesecake is done cooking?
The cake is done when the filling is fully set after at least 2 hours in the refrigerator; a gentle tap on the surface should not cause it to jiggle. The raspberry sauce is done when it reaches a pourable consistency, not a boil.
What does the YouTube channel Cooking Therapy specialize in?
The YouTube channel Cooking Therapy focuses on soothing, step‑by‑step home cooking tutorials that emphasize comfort foods, easy techniques, and clear visual guidance to help viewers relax while they cook.
How does the YouTube channel Cooking Therapy's approach to Japanese cooking differ from other Japanese cooking channels?
Cooking Therapy blends Japanese recipes with a calm, therapeutic presentation style, using simple equipment and clear explanations, whereas many other Japanese channels may focus on high‑tech techniques or traditional chef‑centric methods.
What other Japanese recipes is the YouTube channel Cooking Therapy known for?
Cooking Therapy is also known for its Japanese matcha mousse, miso‑glazed salmon, and easy ramen broth tutorials, all presented with a relaxing, beginner‑friendly vibe.
Last updated: September 3, 2026
