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There’s something magical about desserts that feel like air. I still remember the first time I saw the viral Japanese yogurt cheesecake floating across my feed, golden top, jiggly middle, and somehow light as a cloud. It looked like something out of a bakery in Tokyo, but surprisingly… it called for yogurt instead of cream cheese. I was hooked.
Back in my tiny kitchen just outside Austin, I started testing this Japanese yogurt cheesecake recipe with my go-to Greek yogurt. What came out of the oven felt like a little miracle, tangy, sweet, and so fluffy it actually jiggled. I called my sister. We devoured half of it standing at the counter.
At EATWELLWELL, we believe food should feel joyful and easy, not fussy. This cheesecake hits that sweet spot. Whether you’re craving something new or chasing the viral Japanese cheesecake you saw online, this recipe brings bakery magic home with everyday ingredients.
In this Article
KEY TAKEAWAYS: What You Need To Know
Japanese yogurt cheesecake is a fluffy, jiggly twist on traditional cheesecake, made with Greek yogurt instead of cream cheese. It’s baked low and slow in a water bath to create a soufflé-like texture. This viral cheesecake recipe is beginner-friendly, requires simple ingredients, and makes a stunningly light dessert.
What Is Japanese Yogurt Cheesecake?
Japanese yogurt cheesecake is the airy cousin of the classic New York-style cheesecake, but with a twist that’s captivated millions online. It swaps cream cheese for yogurt, giving it a lighter feel, subtle tang, and a unique melt-in-your-mouth texture. Think soufflé meets chiffon cake, with just enough sweetness to make you pause and savor.
This dessert first gained traction in Japanese bakeries, often referred to as “cotton cheesecake” because of its soft, fluffy interior. But recently, it’s gone viral again, this time as a Japanese cheesecake hack using yogurt. TikTok and YouTube bakers jumped on board, praising how easy it is to make with fewer ingredients and less fat. The version we’re sharing today keeps that viral cheesecake recipe energy but swaps in Greek yogurt for an extra creamy bite.
Unlike dense, rich cheesecakes, this one is cloud-light and gently sweet. It jiggles when you shake it. It cracks a little on top. It doesn’t pretend to be perfect, and that’s the charm. It’s a dessert that feels like something your grandma might’ve made in a rush, but still somehow impresses every single guest.
If you’ve ever seen the viral Japanese cheesecake trend and wondered if it lives up to the hype, this recipe proves it does.
Why Use Yogurt in Cheesecake?
Yogurt isn’t just a shortcut, it’s the secret to why this Japanese yogurt cheesecake recipe works so beautifully. Swapping cream cheese for Greek yogurt gives the cake a delicate tang and much lighter texture, without losing that rich, creamy feel we all crave in cheesecake.
Yogurt also means fewer calories, less fat, and more protein, making it a smarter option if you’re craving dessert but want something that feels a little better-for-you. Greek yogurt, in particular, adds body without weighing the batter down. It holds up in baking, delivers a silky finish, and helps this cheesecake rise like a dream when paired with whipped egg whites.
And flavor-wise? Yogurt brings a fresh, subtle acidity that balances the sweetness. It’s why this version doesn’t need a crust, or much garnish. It shines on its own.
Several viral yogurt cheesecake creators even layer it with fruit preserves or swirl in matcha powder, but honestly, the classic is stunningly good as-is.
Here’s what one reader shared:
“I’d tried the viral Japanese cheesecake before, but this yogurt version? Game-changer. It’s lighter, fluffier, and I didn’t even miss the cream cheese.” – Jenny T., Portland
And if you’ve ever made a dessert that felt too heavy halfway through, this one’s for you. It’s indulgent without being overwhelming, sweet without being cloying, and delicate in every bite.
Ingredients You’ll Need (and Why They Matter)
This Japanese yogurt cheesecake recipe keeps it simple, and that’s part of its genius. Every ingredient plays a key role in creating that jiggly, cloud-soft bite. Below are the core items you’ll need, with notes on why they matter and how you can tweak them.
Base Ingredients:
- Greek Yogurt (1 cup):
This is the heart of the Japanese yogurt cheesecake recipe. It replaces cream cheese and brings a creamy, tangy richness while keeping things light. Use full-fat Greek yogurt for best results. - Eggs (4, separated):
Egg whites create the signature lift. Yolks add richness. This dual structure gives the cheesecake its delicate soufflé-like texture. - Sugar (½ cup):
Just enough to sweeten without overpowering. Japanese-style desserts tend to be more balanced than American ones. - All-Purpose Flour (¼ cup):
Helps the structure hold. Some versions use cornstarch, but a bit of flour yields a better crumb. - Cornstarch (1 tbsp):
Adds lightness and prevents cracking. This is key in most viral Japanese cheesecake recipes. - Milk (¼ cup):
Smooths out the batter and helps emulsify the yolk mixture. - Lemon Juice (1 tbsp):
Brightens the flavor and complements the tang of the yogurt. Optional but lovely. - Vanilla Extract (1 tsp):
Adds warmth and depth, especially important in such a minimalist cake.
Optional Twists:
- Biscoff Crust or Swirl:
For a Japanese cheesecake biscoff fusion, swirl in melted Biscoff before baking, or use crushed Biscoff cookies as a bottom layer. It’s an unexpected but addictive combo. - Matcha Powder:
Add a teaspoon to the dry ingredients for a green tea twist. Earthy and traditional. - Fruit Jam Glaze:
Brush a little jam over the top once cooled. It adds shine and contrast.
Ingredient Substitution Table:
| Ingredient | Substitute |
|---|---|
| Greek Yogurt | Plain full-fat yogurt (strained overnight) |
| Cornstarch | Potato starch or arrowroot powder |
| Flour | Cake flour (for extra lightness) |
If you love simple, no-fuss desserts that still wow, this Japanese yogurt cheesecake recipe will absolutely deliver. For another easy, better-for-you bake, try our naturally sweet zucchini brownie recipe, it’s rich, fudgy, and shockingly healthy.
How to Make Japanese Yogurt Cheesecake – Step-by-Step
To make Japanese yogurt cheesecake, beat egg whites into stiff peaks. Combine yolks, Greek yogurt, sugar, flour, and cornstarch. Gently fold in the whites, pour into a parchment-lined pan, and bake in a water bath at low heat until puffed and golden.
This Japanese yogurt cheesecake recipe is surprisingly simple, but technique matters. The magic is in how you whip and fold the eggs, then bake gently for that signature jiggle. Below is a foolproof step-by-step that gets you fluffy, airy perfection every time.
Step-by-Step Instructions:
1. Prep the Pan:
Line a 7–8″ round cake pan with parchment on the bottom and sides. Wrap the outside with foil to prevent water from seeping in during baking.
2. Preheat the Oven:
Set it to 325°F (160°C). Place a baking dish filled with hot water on the lower rack—this is your water bath.
3. Separate the Eggs:
Carefully split 4 eggs. Put whites in a large clean bowl and yolks in another.
4. Make the Batter Base:
In the yolk bowl, whisk together:
- 1 cup full-fat Greek yogurt
- ½ cup sugar
- ¼ cup flour
- 1 tbsp cornstarch
- ¼ cup milk
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional)
Whisk until smooth.
5. Whip Egg Whites:
Using a hand mixer or stand mixer, beat egg whites until they form stiff peaks. The mixture should look glossy and hold a peak that doesn’t droop.
6. Fold Gently:
Add ⅓ of the whipped egg whites into the batter and stir to loosen. Then fold in the rest gently with a spatula—don’t overmix! This is key for the lift in this Japanese yogurt cheesecake recipe.
7. Pour and Tap:
Pour batter into your prepared pan. Tap gently on the counter to release air bubbles.
8. Bake Low and Slow:
Place the pan into a larger baking dish. Add 1 inch of hot water to the outer dish and bake for 25 minutes at 325°F, then reduce to 300°F and bake another 30–35 minutes. The top should be lightly golden and set.
9. Cool Gradually:
Turn off the oven. Crack the door and let the cheesecake rest inside for 15–20 minutes to prevent sudden collapse.
10. Chill:
Let cool completely on the counter, then chill for 2–3 hours before slicing.
Helpful Tips (Especially for Beginners):
- Don’t skip the water bath. It keeps the heat gentle and moist, critical for the right texture.
- Your egg whites must be stiff but not dry. Glossy peaks = perfect fold.
- Use a serrated knife to slice cleanly. Wipe between cuts.
This isn’t just another dessert, it’s a moment. If you’re chasing that viral Japanese cheesecake softness and bounce, this recipe nails it.
Looking for a cozy pairing? Serve it after a fall favorite like pumpkin pie or apple crisp. The contrast is lovely.
Serving, Storing, and Variations for Your Japanese Yogurt Cheesecake Recipe
Once your Japanese yogurt cheesecake recipe is baked and cooled, the next step is the most satisfying, serving it up! Whether you’re making it for a celebration or just because, this light and jiggly dessert is guaranteed to disappear quickly.
Let’s break down the best ways to serve, store, and remix this Japanese yogurt cheesecake recipe, including the viral variations that are trending right now.
How to Serve Japanese Yogurt Cheesecake
This cheesecake shines best when served slightly chilled. The texture becomes even creamier after a few hours in the fridge.
- For clean slices: Use a serrated knife and wipe between cuts.
- Top with a dusting of powdered sugar or a swipe of fruit jam if you want a little color.
- Add fresh fruit like sliced strawberries or peaches for contrast.
- Drizzle with melted Biscoff spread for a trendy Japanese cheesecake Biscoff twist.
Because this Japanese yogurt cheesecake recipe is less sweet than American versions, it pairs beautifully with a cup of hot tea or a small glass of dessert wine.
Storage Tips
Proper storage keeps this delicate cake at peak texture:
- Refrigerator: Store in an airtight container for up to 4 days. It tastes best within 48 hours.
- Freezer: Yes, you can freeze it! Wrap slices tightly and freeze up to 1 month. Thaw in the fridge overnight.
Avoid leaving it at room temperature for more than 2 hours. Because this Japanese yogurt cheesecake recipe is dairy-based and uses eggs, chilling is key for both safety and flavor.
Viral Variations Worth Trying
This recipe has exploded online because it’s so easy to customize. The base Japanese yogurt cheesecake recipe is neutral enough to support dozens of fun flavor upgrades.
Try these creative takes:
- Viral Japanese Cheesecake with Biscoff:
Swirl 2 tbsp of warmed Biscoff into the batter before baking, or layer crushed Biscoff cookies as a thin base. - Matcha Yogurt Cheesecake:
Add 1 tsp of matcha powder to the dry ingredients for a green tea version. Earthy, elegant, and very Instagram-friendly. - Lemon Blueberry Cheesecake:
Fold in ½ cup of fresh blueberries and add lemon zest to the batter for a springy variation. - Chocolate Yogurt Cheesecake:
Stir in 2 tbsp of melted dark chocolate for a rich twist.
No matter how you remix it, the Japanese yogurt cheesecake recipe gives you that airy, tender texture that sets it apart from every other cheesecake out there.
Craving more comforting desserts after this? You’ll love our rhubarb pie recipe or this nostalgic strawberry rhubarb crisp. Both balance sweet and tart flavors, just like this cheesecake.
Japanese Yogurt Cheesecake Recipe
Equipment
- 1 7–8 inch round cake pan Lined with parchment paper
- 1 Mixing bowls For separating eggs and batter
- 1 Hand mixer or stand mixer For whipping egg whites
- 1 Oven-safe baking dish For water bath
- 1 Spatula For gentle folding
Ingredients
- 1 cup Greek yogurt Full-fat recommended
- 4 Eggs Separated
- ½ cup Sugar
- ¼ cup All-purpose flour
- 1 tbsp Cornstarch
- ¼ cup Milk Whole milk preferred
- 1 tsp Vanilla extract
- 1 tbsp Lemon juice Optional for brightness
- Powdered sugar For topping optional
- Fresh berries Optional for serving
Instructions
- Preheat oven to 325°F (160°C). Line your cake pan with parchment and wrap the outside in foil.
- Prepare a water bath by placing a baking dish filled with hot water on the lower rack.
- Separate eggs. In one bowl, whisk yolks with Greek yogurt, sugar, flour, cornstarch, milk, vanilla, and lemon juice until smooth.
- In another bowl, whip egg whites to stiff peaks using a mixer.
- Fold ⅓ of the whites into the yolk batter to loosen, then gently fold in the remaining whites until just combined.
- Pour batter into the cake pan and gently tap to release air bubbles.
- Place pan in the water bath and bake at 325°F for 25 minutes. Lower heat to 300°F and bake another 30–35 minutes.
- Turn off oven, crack the door, and let it rest for 15–20 minutes.
- Remove, cool fully, then chill for at least 2 hours.
- Dust with powdered sugar and serve with berries, if desired.
Notes
Nutrition
FAQ – Japanese Yogurt Cheesecake Recipe
What makes Japanese yogurt cheesecake different from regular cheesecake?
Unlike dense American cheesecakes, a Japanese yogurt cheesecake recipe creates a light, airy texture. It uses whipped egg whites and yogurt instead of cream cheese, making it fluffy, jiggly, and lower in fat.
Can I use plain yogurt instead of Greek yogurt in this recipe?
Yes, but for best results, strain your plain yogurt overnight to remove excess liquid. Greek yogurt is thicker and creates the ideal texture for a Japanese yogurt cheesecake recipe.
Why did my Japanese yogurt cheesecake deflate after baking?
Sudden temperature changes can cause collapse. Let the cake cool gradually in the oven with the door cracked open. Also, avoid overmixing the egg whites when folding into the batter.
Do I need a water bath for this Japanese yogurt cheesecake recipe?
Absolutely. The water bath provides gentle, even heat and prevents cracks. It’s a key part of getting that smooth, soufflé-style finish that defines a successful Japanese yogurt cheesecake recipe.
Is this the same as the viral Japanese cheesecake on TikTok?
Yes, this is a simplified and healthier spin on the viral Japanese cheesecake recipe seen on TikTok and YouTube. The use of yogurt instead of cream cheese makes it both trendy and approachable.
Can I make Japanese yogurt cheesecake ahead of time?
Yes! In fact, this Japanese yogurt cheesecake recipe tastes even better after a few hours in the fridge. Make it a day ahead and chill overnight for the best texture and flavor.
What can I serve with Japanese yogurt cheesecake?
It pairs beautifully with seasonal fruit, a drizzle of Biscoff spread, or even a side of apple pie for contrast. For summer gatherings, it’s a perfect match with strawberry rhubarb cobbler.
Final Thoughts: Why This Japanese Yogurt Cheesecake Recipe Belongs in Your Kitchen
There’s something deeply satisfying about a dessert that’s simple, stunning, and secretly wholesome. This Japanese yogurt cheesecake recipe checks all the boxes: it’s light, jiggly, elegant enough for company, and easy enough for a weekday baking fix.
It’s also a reflection of what EATWELLWELL stands for, joyful, feel-good food that doesn’t require perfection or a pantry full of fancy ingredients. I still remember the first time I sliced into this cake, my sister and I couldn’t stop grinning at how fluffy and golden it turned out. We finished nearly half of it while standing at the counter, forks in hand. No regrets.
So if you’re chasing that viral Japanese cheesecake magic, this recipe delivers. And if you’re simply after something a little lighter, a little more exciting than the usual desserts? This one earns its spot on your go-to list.
Looking for your next bake? Try this rhubarb custard pie, tart, creamy, and every bit as dreamy.
