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

Cook Time 10

Total Time 20

Servings servings

Calories 172kcal

Equipment

Ingredients

1 6 oz container of Horizon raspberry yogurt or other flavors
4 oz cream cheese softened/room temperature
2 t lemon juice
1/4 t vanilla optional
1/2 cup fresh raspberries or fruit of choice
1/3 cup milk
2 T sugar
1 packet gelatin 7g
4 graham crackers (equaling 8 squares), optional
2 T unsalted butter melted, optional

Instructions

Crust

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!).

Filling

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.

Notes

If you feel like this won't be sweet enough for you, feel free to up the sugar a bit.

Nutrition