Pink Ombre No-Bake Japanese Cheesecake Recipe: A Must Try!

This Pink Ombre No-Bake Rare Japanese Cheesecake recipe is not only visually stunning, but it’s also incredibly easy to make. The cheesecake’s pink Ombre color is all natural and comes from the addition of freeze-dried raspberries. Unlike traditional cheesecake, Japanese rare cheesecake is made with Greek yogurt which gives it a creamy, tart and tangy taste.

Pink Ombre cheesecake colored with freeze dried raspberries.

Valentine’s day is coming up, so I needed to make something PINK! It’s perfect, isn’t it?

Japanese Rare Cheesecake

The style of this Japanese cheesecake is a no bake cheesecake called “rare” cheesecake. Japanese no bakes cheesecakes are different from American ones because they use yogurt. It’s more tart, and a little less sweet. Just how I like it. I used thick Greek yogurt for this recipe, and the result was silky smooth!

Pink ombre cheesecake made with freeze dried raspberries with whipped cream topping

Pink Cheesecake With the Natural Color and Flavor of Freeze Dried Raspberries

I try to avoid food coloring whenever possible, and I found a great alternative for this recipe. Freeze dried raspberries (you can buy it at this link, but you can also find them at Trader Joe’s and Target)! I took a bag of freeze dried raspberries and I crushed it up until it was a powder, and ran it through a strainer to get rid of the seeds. It adds color AND flavor! So not only is the color ombre, the flavor is too. It goes from very very raspberry to medium raspberry, to plain. So fun for a pink Japanese cheesecake!

Mixing crushed freeze dried raspberries into yogurt. Japanese rare cheesecake uses yogurt for a more tart and less sweet taste.

You can keep your cheesecake’s top simple, or you can try adding a layer of raspberry jelly! I personally liked the shiny red top, because then the ombre is kind of like a surprise, when you serve it! You can also garnish it with whipped cream and raspberries. I used my favorite piping tip, Wilton 2D.

Pink Japanese rare cheesecake naturally colored and flavored with freeze dried raspberries.

You’ll need a 9 inch springform pan (<- that’s the one I have, but I bought mine in a three size set). I use my springform pan all the time in baking. I really think it’s worth getting one! You can probably get it at Michael’s with a coupon at a good price, or by checking out the equipment section below.

Naturally colored Pink ombre raspberry cheesecake. A Japanese style rare cheesecake make with a yogurt base.

This ombre pink cheesecake recipe is a little bit of work, but it is really just SO pretty, it’s totally worth it! Plus, you’ll save yourself from a headache because this is a no bake ombre cheesecake. Check out the video below to see how I made the pink ombre cheesecake!

If you are a cheesecake fan, you can also also try my Meyer Lemon White Chocolate Cheesecake

A perfect no bake ombré cheesecake This pink cheesecake is colored completely naturally, with freeze dried raspberries!

9 thoughts on “Pink Ombre No-Bake Japanese Cheesecake Recipe: A Must Try!”

  1. 5 stars
    I made this for Christmas 2020. I used what I had in the house. The only difference from your recipe was… I used raspberry/pomegranate Greek yogurt and freeze dried sour cherries. It wasn’t as beautiful as yours but it tasted phenomenal.

  2. Hello! This looks amazing!!

    Is the gelatin what allows you to mix color into the cheesecake and form it without it all mixing together?

    I want to attempt to make a nightsky cheese cake, with a crescent moon and blue for the sky, with silver sprinkles for the stars. But I’m worried the yellow moon would just melt and become a mess with the blue color.


    • As long as it’s thick enough, it shouldn’t run together! That being said, I haven’t tried making a specific shape, so I can’t say how difficult that would be.

  3. hi there Your cheesecake looks amazing! Can you freeze this cheesecake or can you put in in the fridge covered two to three days before? Meaning if I made it Friday, would it still be ok for Sunday or is it best to freeze it? Thanks

    Jessica from New Zealand

  4. Oh Jesus, if I just opened my eyes and read a little better I would have realized you stated in your directions that it needs to sit for two hours, haha I’m so sorry. I’m sure you get many comments or questions on things you already took the time to write into your recipe, I didn’t mean to be obnoxious…. thank you anyways!

    • Haha, no problem! Actually, I’ve had typos in more than one recipe, so I’m always glad when things get pointed out to me! Hope you love the cheesecake!

  5. Hi there! My goodness this looks absolutely delicious. I was wondering, after looking at your recipe I was wondering where the total cook time of 2 hours and 50 minutes comes from? If it’s 20 prep and 30 cook, where does the other 2 hours come from? Thanks so much and this recipe just looks fabulous.

5 from 1 vote

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