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Light as a cloud, softly tangy, and just the tiniest bit cheeky—this Blueberry Lemon "Japanese" Cheesecake is what happens when classic comfort cheesecake gets a glow up. Think soufflé meets cheesecake: delicate, airy, and somehow both indulgent and guilt-friendly. If you've avoided Japanese-style cheesecake because it looks fussy, relax.

This version keeps things simple, uses wholesome swaps where they matter, and results in a dessert that is lighter and more airy while having layers of creamy cheesecake inspired greek yogurt, blueberries, lemon curd, and of course some graham cracker cookies!

What makes it “Japanese” (and why the quotes)?

Texture: Japanese cheesecake is famously jiggly and feather-light thanks to folding whipped egg whites into a cheese base. The final cake is more souffle-like than dense New York-style.
Flavor profile: It’s usually less sweet, with a gentle tang from cream cheese and sometimes citrus to brighten the palate.
The quotes? Because this is my playful riff—flavored with lemon and blueberry and tweaked for a slightly healthier profile while staying absolutely indulgent. No baking required!

Why you'll love this recipe

Lower in sugar than a regular cheesecake but still satisfyingly sweet.
Lemony brightness and bursts of blueberry keep it fresh and balanced.
Easy techniques: no water bath or even baking required, and the method is forgiving.
Makes a stunning dessert for brunch, parties, or an everyday sweet tooth moment.

Blueberry Lemon 'Japanese' Cheesecake

Yield: 1

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinInactive time: 12 HourTotal time: 12 H & 5 M

This dessert has layers of creamy cheesecake inspired greek yogurt, blueberries, lemon curd, and of course some graham cracker cookies!

Ingredients

4 (5.3 Oz.) Vanilla Bean Greek Yogurt
1/4 C. Lemon Juice
4 Tsp. Sugar Free Cheesecake Flavored Instant Pudding Mix
2 Tsp. Blueberry Syrup
1/2 Tsp. Vanilla Extract
1 Lemon, Zested
1/4 C. Lemon Curd
1 C. Fresh Blueberries
1 (4.25 Oz.) Box Honey Cinnamon Graham Cookies

Instructions

In a medium bowl, mix together the 4 (5.3 Oz.) Vanilla Bean Greek Yogurt, 1/4 C. Lemon Juice, 4 Tsp. Sugar Free Cheesecake Flavored Instant Pudding Mix, 2 Tsp. Blueberry Syrup, 1/2 Tsp. Vanilla Extract, and half of the Lemon Zest until well blended.
Place 1 Tbsp. Lemon Curd and 1/4 C. Fresh Blueberries into the bottom of each ramekin or sealable container. Sprinkle some of the lemon zest over that.
Divide the yogurt mixture evenly among the containers.
Press the Honey Cinnamon Graham Cookies into the greek yogurt, dividing the cookies evenly among the four containers.
Use any broken cookies as crumbs on the top along with any remaining lemon zest.
Seal the container back up and place it in the fridge for 12-24 hours to enjoy!

Recommended Products

Jell-O Cheesecake Artificially Flavored Zero Sugar Instant Reduced Calorie Pudding & Pie Filling Mix

McCormick Vanilla Extract, Pure

Simple Mills Honey Cinnamon Seed & Nut Flour Sweet Thins

Nutrition Facts

Calories

332

Fat (grams)

9 g

Sat. Fat (grams)

5 g

Carbs (grams)

49 g

Fiber (grams)

3 g

Sugar (grams)

27 g

Protein (grams)

16 g

Sodium (milligrams)

299 mg

Cholesterol (grams)

15 mg

Nutritional Claims: Vegetarian • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free •Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher • Benessere