Rare Chocolate Chip Cheesecake with Cookie Crumb Crust

Rare Cheesecake is a delicious and easy dessert to make that requires no cooking. This version is made with chocolate chips and has an Oreo cookie crust.

Decadent and delicious, Rare cheesecake is a no-bake cheesecake that is refrigerated instead of baked. This cheesecake is made with a sweet Oreo piecrust and chocolate chips.

You can find rare cheesecake in bakeries all across Japan, although it is a bit different than it’s European counterparts.  Japanese rare cheesecake is more tart and uses less cheese than other type.

This Rare cheesecake is made with lemon, but other fruit flavors can be used as well.  Pair the cake with fresh fruit when you serve it and your cheesecake will taste every bit as good as the cheesecakes you buy at the finest French bakeries!

Rare Chocolate Chip Cheesecake with Cookie Crumb Crust

The cheesecake filling is made with cream cheese, yogurt, lemon, sugar, gelatin and chocolate chips. The yogurt and lemon juice give the filling a tart and citrusy taste, cream cheese adds consistency and a cheese taste, sugar adds sweetness and gelatin allows the filling to harden in the refrigerator without cooking. And of course, chocolate chips!

The crust is made with Oreo cookies and butter and requires no other ingredients.

Allow about 4 hours for this cheesecake to firm up and enjoy this sweet indulgence!

PREP COOKING YIELD
4 hours 1 cheesecake
PREP 4 hours
COOKING
YIELD 1 cheesecake

Ingredients:

Pie Crust

  • 12 Oreo Cookies
  • 4 TBSP lightly salted Butter, softened

Filling

  • 1 cup softened Cream Cheese (200g)
  • 1 cup plain Yogurt (200g)
  • 1/2 cup granulated White Sugar (100g) – not shown below
  • 3 TBSP Lemon Juice
  • 1/4 cup Chocolate Chips (45g)
  • 1 1/2 tsp Gelatin Powder (5g) dissolved in 3 TBSP Hot Water
Ingredients for Rare Cheesecake (sugar not shown)

 

Instructions:

  • Grease a pie pan with 1 TBSP butter.  Crush the cookies and mix in 3 TBSPs of softened butter.  Mix together with a fork until the ingredients are well combined.

  • Spread the crust evenly across the bottom of the pie tin.

  • In a large mixing bowl, mix the cream cheese, yogurt, sugar and lemon juice using a whisk until the ingredients are well blended and there are no lumps.

  • Fold in the chocolate chips and mix well.

  • Pour in the dissolved gelatin and whisk, ensuring the filling is well blended with a smooth and even consistency.  Pour the filling into the tin and refrigerate for 4 hours to allow time for the cheesecake to firm up.

  • Slice and serve.

Notes:

  • In place of Oreos, you can use other sweet cookies for the crust.  Biscoff biscuits or Nilla Wavers can be substituted for Oreos.
  • Serve your cheesecake with plenty of fruit and berries!
  • For  other flavors, substitute 3 TBSP of other citrus juices for the lemon juice.  Lime or Yuzu juice are great substitutes!
  • Make sure the gelatin is complete dissolved in the hot water before adding into the mix.  You can adjust the amount of gelatin to make the cake softer or firmer.  The recipe as posted will yield a soft cheesecake, but firming it up will not impact the taste at all.

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