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This Japanese style yogurt no bake cheesecake, or "rare cheesecake" is the perfect not-too-sweet treat. 

Yogurt no bake cheesecake (rare cheesecake)

This Japanese style yogurt no bake cheesecake, or "rare cheesecake" is the perfect not-too-sweet treat. 
Course Dessert
Cuisine Japanese
Keyword cheesecake, cheesecake recipe with yogurt and condensed milk, cheesecake with condensed milk and yogurt, condensed milk and yogurt cheesecake, japanese yogurt cheesecake, no bake, no bake cheesecake with condensed milk and yogurt, no bake cheesecake with yogurt and condensed milk, yogurt, yogurt condensed milk cheesecake recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 172kcal




  • 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. 


Calories: 172kcal | Carbohydrates: 14g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 131mg | Potassium: 79mg | Fiber: 1g | Sugar: 8g | Vitamin A: 396IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg