Trying the viral greek yogurt cheesecake
Trying the viral greek yogurt cheesecake 🤤 is a easy Japanese recipe that serves 8. 200 calories per serving. Recipe by Kyle Ciauri on YouTube.
Prep: 30 min | Cook: 8 hrs | Total: 8 hrs 45 min
Cost: $6.65 total, $0.83 per serving
Ingredients
- 2 cups Greek Yogurt (full‑fat, plain; strain if you prefer extra thickness)
- 0.5 cup Granulated Sugar (adjust sweetness to taste)
- 1 tablespoon Unflavored Gelatin (powdered gelatin, about 10 g)
- 0.25 cup Water (cold, for blooming gelatin)
- 8 oz Cream Cheese (softened to room temperature)
- 1 cup Heavy Cream (whipped to stiff peaks)
- 1 teaspoon Vanilla Extract (pure vanilla)
- 1 teaspoon Lemon Zest (optional, adds bright note)
Instructions
Bloom Gelatin
Sprinkle the gelatin over 1/4 cup cold water in a small bowl and let it sit for 5 minutes. Then gently heat (microwave 10 seconds or saucepan over low heat) until fully dissolved, avoiding a boil.
Time: PT5M
Mix Yogurt and Sugar
In a mixing bowl, whisk together the Greek yogurt and granulated sugar until the mixture is smooth and the sugar is mostly dissolved.
Time: PT5M
Incorporate Gelatin
While whisking, slowly pour the dissolved gelatin into the yogurt mixture, blending until fully incorporated.
Time: PT3M
Add Cream Cheese
Add the softened cream cheese to the bowl and whisk until the mixture is uniform and free of lumps.
Time: PT5M
Fold Whipped Cream
Gently fold the whipped heavy cream into the yogurt‑cream cheese mixture using a spatula, preserving as much air as possible.
Time: PT5M
Add Vanilla and Lemon
Stir in the vanilla extract and lemon zest until evenly distributed.
Time: PT2M
Portion and Refrigerate
Spoon the mixture into silicone molds or ramekins, smooth the tops, cover with plastic wrap, and refrigerate for at least 8 hours or overnight to set.
Time: PT8H
Temperature: 4°C
Serve
Unmold (if using silicone) or serve directly, garnish with fresh berries, fruit compote, or a drizzle of honey. Serve chilled.
Time: PT5M
Temperature: 4°C
Nutrition Facts
- Calories
- 200
- Protein
- 6 g
- Carbohydrates
- 15 g
- Fat
- 12 g
- Fiber
- 0 g
Dietary info: Vegetarian (contains gelatin), Gluten‑Free
Allergens: Dairy, Gelatin
Ingredient Substitutions
- Instead of Greek Yogurt: plain regular yogurt, strained buttermilk
- Instead of Granulated Sugar: honey, maple syrup (use less liquid)
- Instead of Unflavored Gelatin: agar‑agar (1 tsp, adjust liquid), vegetarian gelatin
- Instead of Water: milk
- Instead of Cream Cheese: mascarpone, neufchâtel cheese
- Instead of Heavy Cream: coconut cream (whipped, for vegan option)
- Instead of Vanilla Extract: almond extract
- Instead of Lemon Zest: orange zest
Equipment Needed
- Mixing Bowl
- Whisk
- Small Saucepan
- Measuring Cups
- Measuring Spoons
- Silicone Mold or Ramekins
- Plastic Wrap
Critical Steps — Do Not Skip
- Bloom gelatin properly and keep it liquid.
- Fully incorporate gelatin into the yogurt base.
- Fold whipped cream gently to retain air.
- Refrigerate for the full 8‑hour set time.
Chef Tips from the Video
- Strain the Greek yogurt through cheesecloth for an ultra‑creamy result.
- Chill the mixing bowl and whisk before whipping the heavy cream for maximum volume.
- Use high‑quality full‑fat cream cheese; low‑fat versions can make the texture grainy.
Troubleshooting
Cheesecake did not set firmly.
Add an extra ½ tsp of gelatin dissolved in a little water, mix, and refrigerate for another hour.
Texture is grainy or lumpy.
Make sure the gelatin is completely liquid before adding, and whisk the yogurt‑cream cheese mixture until perfectly smooth.
Too sweet for my taste.
Reduce the sugar by one‑third next time or add a splash of lemon juice to balance.
Storage
Refrigerator: Store covered in the fridge for up to 3 days.
Freezer: Not recommended – freezing alters the creamy texture.
Room temperature: Do not leave out longer than 2 hours; keep chilled.
Make-Ahead Tips
- The cheesecake can be made a day ahead; keep refrigerated until serving.
- Prepare the molds and cover with plastic wrap the night before for a quicker assembly.
Frequently Asked Questions
What is the cultural significance and history of Japanese Yogurt Cheesecake in Japanese dessert cuisine?
Japanese Yogurt Cheesecake is a modern twist on the classic Japanese “soufflé” style cheesecake, which emphasizes a light, airy texture. The addition of yogurt reflects Japan’s recent fascination with tangy, probiotic‑rich desserts that are both refreshing and lower in fat than traditional cheesecakes.
What are the traditional regional variations of Japanese Yogurt Cheesecake within Japan?
While the basic airy cheesecake is popular nationwide, some regions add matcha powder, yuzu zest, or sweet red bean paste for local flavor. In Osaka, a version with kuromitsu (black sugar syrup) is common, whereas in Hokkaido you might find a version using locally produced dairy yogurt for extra richness.
How is Japanese Yogurt Cheesecake traditionally served in Japan?
It is typically served chilled, sliced into small squares, and garnished with fresh fruit, a dusting of powdered sugar, or a drizzle of sweetened condensed milk. In cafés, it may be paired with a cup of green tea to balance the richness.
During which occasions or celebrations is Japanese Yogurt Cheesecake commonly enjoyed in Japanese culture?
Because it is light and visually appealing, it is often served at tea‑time gatherings, school festivals, and seasonal celebrations such as cherry‑blossom viewing (hanami) where a refreshing dessert is appreciated.
How does Japanese Yogurt Cheesecake fit into the broader Japanese dessert tradition?
Japanese desserts frequently prioritize subtle sweetness, delicate textures, and seasonal ingredients. This cheesecake embodies those principles by using yogurt for a mild tang, a fluffy soufflé‑like crumb, and optional seasonal toppings like matcha or yuzu.
What are the authentic traditional ingredients for Japanese Yogurt Cheesecake versus acceptable substitutes?
Authentic ingredients include full‑fat Greek‑style yogurt, unflavored gelatin, cream cheese, and heavy cream. Acceptable substitutes are regular plain yogurt (strained), agar‑agar for a vegetarian version, or coconut whipped cream for a dairy‑free alternative.
What other Japanese dishes pair well with Japanese Yogurt Cheesecake?
It pairs nicely with a cup of Japanese green tea, matcha latte, or a light fruit compote featuring seasonal berries. For a more indulgent pairing, serve alongside a small portion of dorayaki (red‑bean pancake) for contrast.
What makes Japanese Yogurt Cheesecake special or unique in Japanese cuisine?
Its unique combination of a soufflé‑like lightness with the tang of yogurt sets it apart from denser Western cheesecakes. The no‑bake method also reflects Japan’s emphasis on simplicity and precision in dessert preparation.
What are the most common mistakes to avoid when making Japanese Yogurt Cheesecake at home?
Common errors include under‑dissolving the gelatin, over‑mixing the whipped cream which deflates the airy texture, and not allowing enough chilling time for the cheesecake to fully set.
Why does this Japanese Yogurt Cheesecake recipe use gelatin instead of baking powder or heat‑based setting methods?
Gelatin provides a clean, smooth set at refrigerator temperatures without the need for baking, preserving the delicate, airy structure that would collapse under heat. This aligns with the no‑bake tradition of Japanese “soufflé” style cheesecakes.
What does the YouTube channel Kyle Ciauri specialize in?
The YouTube channel Kyle Ciauri focuses on quick, approachable dessert recipes and food trends, often testing viral internet dishes and adapting them for home cooks with clear, step‑by‑step tutorials.
How does the YouTube channel Kyle Ciauri's approach to Japanese dessert cooking differ from other Japanese cooking channels?
Kyle Ciauri emphasizes simplicity and minimal equipment, often recreating viral Japanese desserts with ingredients readily available in Western grocery stores, whereas many traditional Japanese channels focus on authentic techniques and specialty ingredients.
Last updated: August 24, 2026
