3-Ingredient No-Bake Japanese Cheesecake

This one's been everywhere lately — a 3-ingredient no-bake Japanese-style cheesecake that's gone properly viral. No oven, no water bath, no fuss — just a genuinely silky, jiggly, cloud-soft dessert in a fraction of the time of a baked version.

Why you'll love this cheesecake

• Just 3 ingredients — white chocolate, cream cheese and cream.
• No oven, no gelatine, no water bath.
• Light, creamy and mousse-like texture.
• Easy to make in cups for parties.

Ingredients (serves 6–8)

• 300g (10.5 oz) white chocolate, melted
• 250g (9 oz) cream cheese, room temperature
• 200ml (generous 3/4 cup) heavy whipping cream, cold

That's it — genuinely just three.

Directions

1. Melt the white chocolate gently, either in short microwave bursts or over a double boiler, stirring until completely smooth. Let it cool slightly (it shouldn't be hot when you combine it with the cream cheese).

2. In a separate bowl, beat the cream cheese until completely smooth with no lumps.

3. Pour the slightly cooled melted white chocolate into the cream cheese and mix until fully combined and glossy.

4. In another bowl, whip the cold heavy cream to soft peaks.

5. Gently fold the whipped cream into the white chocolate-cream cheese mixture in two or three additions — be gentle here, this is what gives it that signature light, jiggly texture.

6. Pour into a lined 6-inch (15cm) pan or individual glasses, smooth the top, and refrigerate for at least 4 hours, ideally overnight.

7. Serve chilled, as is or topped with fresh berries.

🍫 Love chocolate? Get my free chocolate ebook with 6 of my favourite chocolate recipes, sent straight to your inbox. Download it free here →

Alla's tips

• Use good white chocolate — it's doing most of the flavour work. Bars melt more smoothly than chips.
• Melt it slowly. White chocolate burns and turns grainy very easily.
• Room-temperature cream cheese stops the chocolate setting into little bits.
• Don't overwhip the cream — soft peaks fold in smoothly.
• Add a squeeze of lemon juice for a little tang, like a classic cheesecake.

Storage

Keep covered in the fridge for up to 4 days. Freeze for up to 1 month and thaw overnight in the fridge.

Frequently asked questions

Is this the same as Japanese cotton cheesecake?
No — this is a no-bake shortcut with a similar soft, light texture. The classic cotton cheesecake is baked in a water bath.

Why didn't it set?
The cream was underwhipped or it needs more time. Chill overnight; it firms up a lot.

Why is it grainy?
The chocolate was too hot or too cold when mixed with the cream cheese. Let it cool to just warm.

Can I add a base?
Yes — press crushed biscuits mixed with melted butter into the pan first.

Is it very sweet?
It's sweet from the white chocolate, so serve it with tart berries or passion fruit to balance it.

More cheesecakes to try

• Japanese Cotton Cheesecake
• No-Bake Raspberry & White Chocolate Cheesecake
• Basque Burnt Cheesecake
• Red Velvet Cheesecake

Hugs, Alla xox

👩‍🍳 Want to take your skills to the next level? Check out my upcoming online courses →