No-Bake Japanese Cheesecake with Yogurt and Cookies
A quick no-bake “Japanese cheesecake” style dessert with thick yogurt and crushed cookies pressed into a small pan, then chilled until creamy and sliceable—more like a yogurt mousse than a dense baked cheesecake.
Equipment
- 6-inch (15 cm) springform pan or 8.5×4.5-inch (22×11 cm) loaf pan
- Parchment paper
- Mixing bowl
- Whisk
- Food processor (optional, for crushing cookies)
- Offset spatula (optional)
- Spoon
- Fine-mesh sieve + coffee filter or paper towel (optional, for straining yogurt)
- Thin knife
Ingredients
- 500 g thick Greek yogurt or skyr full-fat or 2% preferred
- 160 g very dry cookies finely crushed (Biscoff/speculoos, graham crackers, or digestive biscuits)
- 20 g cookie crumbs reserved, for finishing the top after chilling
- fine salt pinch, optional
Instructions
- Prepare the pan and yogurt: Line a small 6-inch (15 cm) springform pan or an 8.5×4.5-inch (22×11 cm) loaf pan with a parchment sling that overhangs on two sides. Whisk the yogurt (and optional pinch of salt) until completely smooth. If it looks loose, set it over a sieve and strain 30–60 minutes while you crush the cookies.
- Crush the cookies two ways: Pulse most of the cookies to fine crumbs (stop before they turn pasty). Leave a small handful slightly coarser (oatmeal-sized bits) to help the layers lock together.
- Build the base layer (no butter needed): Add about 2/3 of the fine crumbs to the lined pan and spread into an even layer. Mist lightly with water using clean fingertips or a spray bottle, then press gently with the back of a spoon—just enough cohesion so the first yogurt layer doesn’t sink through.
- First yogurt layer: Spoon roughly half the yogurt over the crumbs and spread edge to edge. Tap the pan firmly on the counter to help the yogurt settle and remove air pockets.
- Mid-layer crumbs: Scatter the remaining fine crumbs plus the coarser bits evenly over the yogurt. Don’t press hard; light contact lets the crumbs hydrate and knit to the yogurt.
- Final yogurt layer and neat edges: Spread the remaining yogurt on top and smooth the surface (an offset spatula helps). Wipe the sides of the pan clean with a damp paper towel for tidy unmolding later.
- Chill until set: Cover and refrigerate at least 6 hours; overnight (8–12 hours) gives the firmest slices. If your yogurt isn’t especially thick, plan on a longer chill (10–12 hours).
- Unmold and finish: Loosen the edges with a thin knife, lift using the parchment, and slide onto a cutting board. Sprinkle the reserved cookie crumbs over the top for texture. For clean slices, dip a knife in hot water, wipe dry, and cut with gentle sawing motions.
- Serve: Serve chilled. The texture should be creamy and sliceable, not bouncy or rubbery. If it slumps, chill longer or serve as soft-set spoonfuls in bowls.
Nutrition
Calories: 220kcalCarbohydrates: 24gProtein: 13gFat: 8gSaturated Fat: 4gCholesterol: 20mgSodium: 180mgPotassium: 220mgFiber: 1gSugar: 12gVitamin A: 80IUCalcium: 180mgIron: 0.8mg
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