This Japanese-style rare cheesecake is creamy yet light and refreshing, easy to make, and made gluten and dairy free!
This gluten and dairy free rare cheesecake requires absolutely no baking, which makes the process a breeze. It is also perfect for warmer time of the year not having to deal with the oven heat.
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It is amazingly smooth and creamy that you’d never know that it is made without dairy products. - And cashew nuts are not used in the recipe ( = no overnight soaking and blending etc!).
As non-dairy cream cheese and yogurt are combined together, it is much lighter than regular cheesecake making it work after a heavy meal as well. Rare cheesecake is set with gelatin powder, which helps to firm up the texture without making it feel heavy. There is a slight jiggliness but not to the point where it feels like jello.
All it takes is to prepare the crust layer, pour over the filling, and let it sit in the fridge for a few hours!
Ingredients for this recipe
For crust:
- Gluten-free honey graham crackers
- Vegan butter - Or melted refined coconut oil
For filling:
- Gelatin powder
- Water
- Dairy-free cream cheese - I like to use Violife cream cheese
- Sugar
- Unsweetened almond milk yogurt - Or Coconut/ soy yogurt
- Lemon juice - Fresh or bottled
For topping (optional):
- Fresh raspberries
How to make Japanese rare cheesecake
1. Make the crust mix. Place the graham crackers in an airtight bag and crush until fine. Pour in the melted butter and let it blend into the crackers.
2. Chill the crust layer. Spread the cracker mix at the bottom of a lined springform pan and press down using fingers. Keep in the fridge while you work with the filling.
3. Prepare the gelatin mix. In a small microwave safe cup, combine the gelatin and water together and whisk with a fork immediately. Set aside.
4. Make the filling. Soften the cream cheese in the microwave or double boiler. Add the sugar into the cream cheese and mix well. Then mix in the yogurt and lemon juice.
5. Melt the gelatin. Microwave the gelatin + water mix in 10 seconds increments until the gelatin is completely melted. Pour the mix into the cream cheese mix, whisking at the same time.
6. Chill and serve! Pour the cream cheese filling over the prepared crust. Refrigerate for 4+ hours. Top with berries.
*See the recipe card below for detailed instructions.
Tips or making rare cheesecake
- Whisk well before adding the melted gelatin mix so everything blends smoothly.
- Do not boil the gelatin mix as it weakens its setting power. Heat up just enough to melt the granules.
Frequently asked questions
This cake can be kept refrigerated for up to 3 days, covered tightly. Always keep it cold until ready to serve as the cake softens at a warm temperature.
You can. But since greek yogurt has a thicker texture, the cake will be heavier as well.
More recipes with gelatin...
Recipe
Japanese Style Rare Cheesecake (No bake, GF, DF)
Equipment
- 1 x 7 inch springform pan
Ingredients
For crust
- 4 ounces gluten-free honey graham crackers
- 4 tablespoons vegan butter or melted refined coconut oil
For filling
- 3 teaspoons gelatin powder approx. 1 packet and slightly more
- 4 tablespoons water
- 8 ounces dairy-free cream cheese I like Violife brand
- ½ cup organic cane sugar
- 1 cup unsweetened almond milk yogurt
- 2 tablespoons lemon juice
For topping (optional)
- Fresh raspberries
Instructions
- Place the graham crackers in an airtight bag and crush until fine. Pour in the melted butter (or coconut oil) and let it blend into the crackers.
- Spread the cracker mix at the bottom of a lined springform pan and press down using fingers or the bottom of a dry measuring cup. Let sit in the fridge while you work with the filling.
- In a small microwave safe cup, combine the gelatin and water together and whisk with a fork immediately. Set aside.
- Place the cream cheese in a microwavable bowl. Microwave in 10 seconds increments until very soft. Alternatively, soften over a double boiler.
- Add sugar into cream cheese and mix well.
- Mix in the yogurt and lemon juice. Stir well.
- Microwave the gelatin + water mix (from step 3) in 10 seconds increments until the gelatin is completely melted. Pour the mix into the cream cheese mix, whisking at the same time.
- Pour the cream cheese filling over the prepared crust. Refrigerate for 4+ hours.
- Top with berries upon serving.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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