Yogurt No Bake Cheesecake (Rare Cheesecake)

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

My favorite kind of cheesecake is no bake cheesecake, because… well, you don’t have to bake it. It’s super easy to make, and you don’t have to turn on the oven when it’s 100 degrees outside. It’s creamy, smooth, cool, and in this case, fruity! When I say no bake cheesecake, what I’m really talking about is Japanese “rare” cheesecake. Japanese rare cheesecake is like American no bake cheesecake, but it’s a little lighter. Most no bake cheesecake uses condensed milk, and is very sweet. Rare cheesecake is less sweet and more refreshing.

Today’s recipe uses Horizon® organic yogurt cups, and it’s so easy to throw together! The five flavors they have are raspberry, blueberry, strawberry, vanilla, and key lime. I used the first three, but I think vanilla could work with all types of fresh fruit, and key lime would be great with some extra lime juice and lime zest in it.

My kids LOVE yogurt, and it’s such an easy snack to have around. Whether it’s for breakfast, lunch, or even dessert. My second child will eat plain yogurt with fruit, but my oldest has caught on to the fact that there is such a thing as sweet yogurt. Ha, I’ve been found out! She loves the Horizon yogurt cups, let me tell ya. But I feel good about letting her eat it, because… live and active cultures!

We like to eat our yogurt straight, on top of cereal, and in smoothies, but today I wanted to introduce a not TOO sweet dessert recipe! I’m all about cutting down sugar where I can, and I think this yogurt no bake cheesecake has the perfect amount of sweetness!

My favorite flavor was raspberry, with blueberry being a close second. The raspberry is a little tart and really complements the smooth and creamy cheesecake. The fresh blueberries dotted throughout the cheesecake gives it a great bite.

You can make this treat in individual cups, or in a larger dish. If you want to lighten it up even more, you can skip the crust, although I think it adds nice texture and interest. Cutting a larger cheesecake into squares would be perfect for an after school snack, and making it in little plastic cups (try ones with snap on lids) means you can take it on the go. School lunch, perhaps? (You can check out other school lunch ideas at Horizon’s page.)

Since you don’t have to bake it, you can really put it in whatever container, and whatever size that you want. It’s so quick and easy to throw together, and with the reduced sugar and the live and active cultures, you can feel good about your kids eating it!

You can find the Horizon organic yogurt cups at Walmart in the dairy section with the yogurts. Go pick some up, it’ll be the perfect back to school treat!

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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

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 servings

Calories 170 kcal

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

1. Crush the graham crackers in either a food processor, or in a sealed plastic sandwich bag until fine. Add in the melted butter and combine. 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!). 

2. Put three tablespoons of cold water into a small bowl, and sprinkle the gelatin over it to bloom. Meanwhile, place the softened cream cheese in a medium mixing bowl, and whisk or mix with a spatula until smooth. Add the yogurt and whisk/stir to combine. Stir in the lemon juice and vanilla. 

3. In a small saucepan over medium heat, combine the milk and sugar and stir until dissolved. 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)). 

4. Place in refrigerator until cool. 

Recipe Notes

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

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