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Japanese Yogurt Cheesecake: Light & Creamy with Tangy Kiwi
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Japanese Yogurt Cheesecake: Light & Creamy with Tangy Kiwi

A light, no-bake Japanese cheesecake combining Greek yogurt and cream cheese, topped with fresh kiwi. Melt-in-your-mouth texture with a tangy-sweet balance.
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Prep Time 15 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: JUICE
Cuisine: Japanese
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 cups Greek yogurt, low-fat
  • 1 cup honey or maple syrup
  • 1 tsp vanilla extract
  • 3 tbsp lemon juice
  • 2 tbsp gelatin powder
  • 200 g cream cheese
  • 150 g ricotta cheese
  • 200 ml heavy cream
  • 4 large eggs
  • 1 cup chopped fresh kiwi
  • Optional: 1 pre-baked graham cracker/almond crust
  • Whipped cream/berries for garnish

Method
 

  1. Sprinkle gelatin over cold water, bloom for 5 minutes
  2. Microwave gelatin in 15-second bursts until clear
  3. Whisk yogurt, honey, vanilla, lemon, and melted gelatin until silky
  4. Beat cream cheese and ricotta until fluffy
  5. Fold yogurt mixture into cheese blend until fully combined
  6. Whip heavy cream until soft peaks form
  7. Fold whipped cream into cheese mixture
  8. Chill for 4 hours
  9. Top with kiwi slices and optional whipped cream/garnish

Notes

Use agar-agar for vegan version
Substitute tofu cream for low-fat cheese
No-bake formula requires chilled preparation
Storage up to 24 hours in fridge
Kiwi can be swapped with ripe mango