Description

This no bake Japanese cheesecake recipe creates a light, creamy, and airy dessert without using an oven. It features a buttery biscuit crust and a smooth cream cheese filling stabilized with gelatin. The texture is soft, slightly jiggly, and perfectly balanced in sweetness. Ideal for warm weather or quick gatherings, this chilled cheesecake is simple to prepare and delivers bakery-style results at home.

Ingredients

Scale

For the Crust:

200g digestive biscuits or graham crackers
100g unsalted butter, melted

For the Filling:

400g full-fat cream cheese, softened
1 cup heavy whipping cream
¾ cup powdered sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon gelatin powder
3 tablespoons warm water

Optional Topping:

Fresh berries
Powdered sugar
Whipped cream

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Instructions

Crush biscuits into fine crumbs and mix with melted butter.
Press mixture firmly into the base of a springform pan. Chill 20 minutes.
Dissolve gelatin in warm water and set aside.
Beat softened cream cheese until smooth.
Add powdered sugar, lemon juice, and vanilla extract. Mix well.
Gently mix in dissolved gelatin.
In a separate bowl, whip cream to soft peaks.
Fold whipped cream into cream cheese mixture carefully.
Pour filling over chilled crust and smooth the top.
Refrigerate for 4–6 hours or overnight until fully set.
Decorate and serve chilled.

Notes

Ensure cream cheese is fully softened to avoid lumps.
Do not overheat gelatin, as it may lose effectiveness.
Chill overnight for best texture and clean slicing.
Use agar-agar as a vegetarian substitute for gelatin if preferred.