This Japanese style yogurt no bake cheesecake, or "rare cheesecake" is the perfect not-too-sweet treat.
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Crush the graham crackers in either a food processor, or in a sealed plastic sandwich bag until fine.
4 graham crackers
Add in the melted butter and combine.
2 T unsalted butter
Press into the bottom of container(s). Use either one large container (I used a 6x8 inch glass baking dish), or individual sized cups/containers (plastic cups/containers, especially with lids, work great!).
Put three tablespoons of cold water into a small bowl, and sprinkle the gelatin over it to bloom.
1 packet gelatin
Meanwhile, place the softened cream cheese in a medium mixing bowl, and whisk or mix with a spatula until smooth.
4 oz cream cheese
Add the yogurt and whisk/stir to combine.
1 6 oz container of Horizon raspberry yogurt
Stir in the lemon juice and vanilla.
2 t lemon juice, 1/4 t vanilla
In a small saucepan over medium heat, combine the milk and sugar and stir until dissolved.
1/3 cup milk, 2 T sugar
Heat until just about simmering, remove from heat, and stir/whisk in the bloomed gelatin until completely melted and smooth.
Slowly add the warm mixture to the yogurt mixture, while whisking constantly.
When fully combined, stir in the fruit (optional: add the fruit after pouring the cheesecake mixture into the container(s)).
1/2 cup fresh raspberries
Place in refrigerator until cool.
If you feel like this won't be sweet enough for you, feel free to up the sugar a bit.