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Easy-make, no-bake Japanese style rare cheesecake is like eating a fluffy cloud, perfect for Valentine’s Day.

Rare Cheesecake for Valentine’s Day

I’ve never been to Asia, but after trying (and loving) two types of Japanese cheesecakes, I’m ready to visit. You know my obsession with cheesecakes. Have you ever heard of rare cheesecake? When I first saw it I thought it was either a typo or the cake was made with some rare ingredient.

So, what is a rare cheesecake?

No-bake cheesecake is called “Rare Cheese Cake” in Japan. Live and learn, ha!

So far I am impressed with Japanese cheesecakes and wonder if there are other kinds they’re hiding from me. Although the first one I made (cotton chiffon cheesecake) must be baked, it is soft, spongy, and light. Note to self: need to make it on the blog.

I made this one as a test for Valentine’s Day treat. It passed with flying colors. The rare cheesecake is creamy, fluffy, light, and perfect – as in perfectly tasty, not perfect looking. I haven’t mastered that skill yet and I think I never will.

Rare Cheesecake for Valentine’s Day

The crust can be made with graham crackers or you can buy ready to use crust, but I think chocolate-y Oreos go well with strawberries. When sliced they look like hearts, but you can skip the strawberries and toppings if you wish. I topped mine with chocolate dipped strawberries, a peach rose, sprinkles, and Oreo truffles (I made a mistake by crushing the whole package of Oreos and didn’t want to waste them).

Ingredients:
Serves 8

• 8 oz. Oreo cookies, crushed
• 1 stick butter, melted
• 16 oz. cream cheese, softened
• ½ cup sugar
• 1 ¾ cup heavy cream
• 1 tablespoon vanilla extract
• 2 tablespoons lemon juice
• 1 tablespoon powdered gelatin, unflavored
• ½ cup boiling water
• Strawberries or other fruit for garnish (optional)

Directions:

1. Combine crushed cookies with melted butter. You can crush them using a food processor or put them in a Ziploc bag and roll over with a rolling pin until finely crushed. Line an 8-inch springform with wax or parchment paper. Press Oreo mixture on the bottom of the pan. Refrigerate.
2. In the meantime, beat the cream cheese with an electric mixer until smooth. Add sugar, heavy cream, vanilla and lemon juice. Mix well.
3. In a small bowl, pour boiling water over gelatin. Stir until gelatin is completely dissolved. Let cool slightly. If it cools too much and it hardens, microwave for 15-20 seconds. Do not boil.
4. Meanwhile, if using, remove stems from strawberries and slice. Line the side of the springform with strawberry slices.
5. Gradually beat in gelatin mixture into the cream cheese mixture. Pour over the Oreo crust and refrigerate until set, about 4 hours.
6. Gently remove the rim of the springform. Run a knife alongside the rim first, then using a kitchen torch or a hot towel warm up the sides a bit and release it.
   Decorate the cake as desired. Keep refrigerated.

Happy baking!

If you missed my FREE Valentine’s Day printables, you can download them here and if you make this cake, I would love to see how you decorate it. Snap a photo and tag #rarecake and #allthatsjas on Instagram and/or Twitter.

Rare Cheesecake for Valentine’s Day

Easy-make, no-bake Japanese style rare cheesecake is like eating a fluffy cloud, perfect for Valentine's Day.

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Print Rate

Course: Dessert

Cuisine: Japanese

Prep Time: 30 minutes

Total Time: 4 hours 30 minutes

Servings: 8

Author: Jas

Ingredients

• 8 oz. Oreo cookies crushed
• 1 stick butter melted
• 16 oz. cream cheese softened
• ½ cup sugar
• 1 ¾ cup heavy cream
• 1 tablespoon vanilla extract
• 2 tablespoons lemon juice
• 1 tablespoon powdered gelatin unflavored
• ½ cup boiling water
• Strawberries or other fruit for garnish optional

Instructions

• Combine crushed cookies with melted butter. You can crush them using a food processor or put them in a Ziploc bag and roll over with a rolling pin until finely crushed. Line an 8-inch springform with wax or parchment paper. Press Oreo mixture on the bottom of the pan. Refrigerate.
• In the meantime, beat the cream cheese with an electric mixer until smooth. Add sugar, heavy cream, vanilla and lemon juice. Mix well.
• In a small bowl, pour boiling water over gelatin. Stir until gelatin is completely dissolved. Let cool slightly. If it cools too much and it hardens, microwave for 15-20 seconds. Do not boil.
• Meanwhile, if using, remove stems from strawberries and slice. Line the side of the springform with strawberry slices.
• Gradually beat in gelatin mixture into the cream cheese mixture. Pour over the Oreo crust and refrigerate until set, about 4 hours.
• Gently remove the rim of the springform. Run a knife alongside the rim first, then using a kitchen torch or a hot towel warm up the sides a bit and release it.
• Decorate the cake as desired. Keep refrigerated.

Tried this recipe? Rate it below!Mention @all_thats_jas and tag it #allthatsjas

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