There is a lot of variation of no-bake cheesecakes, but this Japanese style no-bake cheesecake is perfect for amateur “baker” that doesn’t require an oven! A fridge is sufficient, and I’m sure you definitely have one at home. You might also have another question, what makes Japanese style no-bake cheesecake different than other no-bake cheesecake?
The main difference between this and other no-bake cheesecakes is the use of yogurt instead of heavy cream. Yogurt, especially Greek yogurt, makes the cheesecake more nutritious than other cheesecakes without losing the creaminess, as well as giving it an extra level of acidity that will appeal to majority of the palates.
Since it’s strawberry season, I added strawberries to the cheesecake. Not only made it prettier, but the smell is very soothing too! I’ve always wondered how people place the strawberries around the cake, then I saw a video online, which it doesn’t require any skills at all! Just simply cut the strawberries in half, and lined it around the baking mould (I used a spring form pan). Just a small tip. Choose strawberries that are around the same size, so the cheesecake can be even when you pour the cheesecake mixture in.
The ingredients are simple too. The main ingredients are cream cheese and yogurt. I love to use Greek yogurt as a substitute. It’s such a versatile ingredient that it can replace heavy cream, buttermilk, sour cream…etc. Also, make sure the cream cheese is at room temperature. You’re doing yourself a favor to make the mixing job easier.
For the crust, you can use any crackers of your choice. Most of the people use graham crackers. I used oat crackers, because that was what I had in hands. Anyone like me who really enjoy the crushing process? It’s quite stress-relieving!
Last few tips! This recipe is the fundamental of Japanese style no-bake cheesecake, so feel free to add in your own creations! Such as matcha, yuzu, seasonal fruits…etc.
- 35 g Butter, melted
- 10 Crackers of your choice, finely crushed
- 200 g Cream cheese
- 200 g Greek yogurt, plain
- 50 g Sugar
- 2 ½ tbsp Lemon juice
- 2.5 sheets Gelatine (around 5-6 g of powdered gelatin)
- 3 tbsp Hot water
- 8 to 10 Strawberries (more for decoration)
- Start with the crust base. Soften the butter by putting into the microwave for 10 secs.
- Mix the butter and crushed crackers together until crumbly like wet sand.
- Place the mixture into a lined spring form pan, and press firmly into the base.
- Chill in the refrigerator until ready to use.
- Wash and cut the strawberries in half, and put aside for later.
- While waiting for the crust base to chill, place the cream cheese into a mixing bowl.
- Add the yoghurt and sugar and mix till well incorporated.
- Add the lemon juice and mix until fully combined.
- Combine the hot water and gelatine in a small bowl, stirring until the gelatine has dissolved.
- Add gelatine mixture to the cream cheese mixture and stir until fully combined.
- Take the crust out of the fridge, and line the border with strawberries with flat surface facing outside.
- Pour the cheesecake filling into the tin with the crust base.
- Refrigerate for at least 2-3 hours, or until firm.
- Serve with your favourite jam or fruit.