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Japanese Cheesecake, No-Bake: Creamy Yogurt, Cookie Magic

Annahita Carter
This no-bake Japanese cheesecake riff uses thick Greek yogurt (or skyr) and fine cookie crumbs for a creamy, gently tangy cake that slices after a long chill.
4.41 from 5 votes
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Prep Time 15 minutes
Chill Time 8 hours 30 minutes
Total Time 8 hours 45 minutes
Course Dessert
Cuisine Japanese
Servings 6 slices
Calories 225 kcal

Equipment

  • 6-inch springform pan or loaf pan
  • Parchment paper
  • Fine-mesh strainer
  • Food processor (or zip-top bag and rolling pin)

Ingredients
  

Cheesecake Base

  • 450 g full-fat Greek yogurt or skyr
  • 150-180 g very finely crushed cookies/biscuits powder-fine (Biscoff, graham crackers, digestive, or shortbread)
  • 25-40 g sugar or honey optional; to taste
  • 1 tsp vanilla extract
  • 1-2 tsp fresh lemon juice to taste
  • 1/8 tsp fine salt

Optional Toppings

  • fresh berries
  • honey drizzle
  • extra cookie crumbs
  • berry compote

Instructions
 

  • Line a 6-inch (15 cm) springform pan, small square pan, or an 8 1/2x4 1/2-inch (22x11 cm) loaf pan with a parchment sling; lightly grease the springform ring if using.
  • If your yogurt is thinner than thick Greek yogurt, set a strainer over a bowl with paper towel or cheesecloth and drain the yogurt for 20-30 minutes until spoon-standing thick.
  • Crush the cookies to very fine, powder-like crumbs using a food processor or a zip-top bag and rolling pin.
  • In a medium bowl, whisk the yogurt with vanilla, salt, and 1 teaspoon lemon juice; taste and add sugar or honey only if needed.
  • Fold in 150 g (about 1 1/2 cups) cookie crumbs until no dry patches remain and the mixture thickens and holds soft peaks.
  • Taste again and adjust with another 1/2-1 teaspoon lemon juice if desired; if the mixture looks loose, fold in up to 30 g (about 3 tablespoons) more crumbs.
  • Scrape into the prepared pan, tap firmly on the counter 4-5 times to release air pockets, and smooth the top.
  • Cover and refrigerate until sliceable, 6-10 hours or overnight for the cleanest cuts.
  • Lift out with the parchment, slice with a warm clean knife, garnish as desired, and serve cold (it softens as it warms).

Nutrition

Calories: 225kcalCarbohydrates: 27gProtein: 8gFat: 9gSaturated Fat: 4gCholesterol: 12mgSodium: 160mgPotassium: 140mgFiber: 1gSugar: 16gVitamin A: 60IUVitamin C: 2mgCalcium: 90mgIron: 1.2mg
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