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.

Ingredients

• 300g white chocolate, melted
• 250g cream cheese, room temperature
• 200ml 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 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.

Tip: the quality of your white chocolate genuinely matters here since it's doing most of the flavor work — go for a good one, not chocolate chips (they don't melt as smoothly).

Hugs, Alla xox

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