The minimal Japanese cheesecake is the latest viral dessert taking over social media—and for good reason. Made with just two simple ingredients and no baking required, this cheesecake delivers a light, creamy, melt-in-your-mouth texture with almost no effort.

This modern, minimalist take on Japanese cheesecake is perfect for beginners, busy home cooks, or anyone craving an elegant dessert without complicated steps. Below, you’ll find the classic 2-ingredient recipe, plus a sweet matcha cheesecake variation that adds a subtle green tea flavour.

Why This Minimal Japanese Cheesecake Is So Popular

  • Only 2 main ingredients
  • No-bake cheesecake recipe
  • Light, creamy, mousse-like texture
  • Naturally gluten-free
  • Easy to customise with flavours like matcha

Unlike traditional baked Japanese cotton cheesecake, this version focuses on simplicity while keeping the luxurious texture intact.

Minimal Japanese Cheesecake (2 Ingredients)

Ingredients

  • 200g cream cheese (full-fat, softened)
  • 200ml heavy whipping cream (cold)

Instructions

  1. Whip the cream
    In a cold bowl, whip the heavy cream until soft peaks form. Set aside.
  2. Prepare the cream cheese
    In a separate bowl, whisk the softened cream cheese until smooth and creamy.
  3. Combine gently
    Fold the whipped cream into the cream cheese in batches, using a spatula to keep the mixture light.
  4. Chill to set
    Transfer the mixture into small glasses, ramekins, or a lined mould. Smooth the top.
  5. Refrigerate
    Chill for 3–4 hours, or until fully set.
  6. Serve
    Enjoy plain or top with berries, honey, or powdered sugar.

Texture & Flavour

This cheesecake is silky, airy, and creamy, somewhere between a classic cheesecake and a mousse. It’s rich without feeling heavy – perfect served cold.

Sweet Matcha Japanese Cheesecake (Easy Variation)

This matcha cheesecake version adds a gentle sweetness and the signature earthy flavour of green tea, while keeping the recipe minimal and no-bake.

Additional Ingredients

  • 1–2 teaspoons matcha powder (sifted)
  • 2–3 tablespoons powdered sugar or condensed milk (optional, to taste)

Matcha Cheesecake Instructions

  1. Mix matcha with cream cheese
    Sift the matcha powder into the softened cream cheese. Add sweetener if using, then whisk until smooth and evenly coloured.
  2. Whip the cream
    Whip the heavy cream to soft peaks.
  3. Fold and set
    Gently fold the whipped cream into the matcha mixture. Transfer to moulds or cups.
  4. Chill
    Refrigerate for 3–4 hours until firm.
  5. Finish
    Dust with extra matcha powder or garnish with white chocolate shavings.

Matcha Tip

Start with 1 teaspoon of matcha for a mild flavour. Increase gradually if you prefer a stronger, slightly bitter matcha taste.

Tips for the Best No-Bake Japanese Cheesecake

  • Use full-fat cream cheese for the creamiest result
  • Always sift matcha powder to avoid clumps
  • Chill longer for a firmer, sliceable texture
  • Serve cold for the best mouthfeel

This 2-ingredient Japanese cheesecake proves that dessert doesn’t have to be complicated to feel special. Whether you choose the classic version or the sweet matcha variation, this no-bake recipe is perfect for effortless entertaining, aesthetic desserts, or when you want something indulgent with minimal effort.