Homemade No Bake Japanese Cheesecake
Indulge in the creamy, airy delight of a Homemade No Bake Japanese Cheesecake. This dessert marries the rich texture of a classic cheesecake with the lightness of a soufflé, all without turning on your oven. Perfect for summer gatherings or as a refreshing treat any time of the year.
🛒Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 packet (0.25 oz) unflavored gelatin
- 2 tablespoons water
- 1 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, chilled
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice
🔧Kitchen Tools Needed
- 9-inch springform pan
- mixing bowls
- electric mixer
- spatula
- plastic wrap
📝Instructions
- 1
In a medium bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
- 2
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate while preparing the filling.
- 3
In a small bowl, sprinkle gelatin over 2 tablespoons of water and let it bloom for about 5 minutes.
- 4
In a large mixing bowl, beat together cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- 5
Gently heat the gelatin mixture in the microwave for about 10-15 seconds until dissolved. Allow to cool slightly.
- 6
Pour the gelatin mixture into the cream cheese mixture and beat until well combined.
- 7
In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
- 8
Fold the whipped cream and lemon juice into the cream cheese mixture until fully incorporated.
- 9
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
- 10
Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
- 11
Remove the cheesecake from the springform pan, slice, and serve chilled.
🥗Nutrition Information
⚡Calories per serving: 320
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but it may affect the richness and texture of the cheesecake.
How long can I store the cheesecake?
The cheesecake can be stored in the refrigerator for up to 3 days. Keep it covered to maintain freshness.
