Description
This 2 ingredient Japanese cheesecake is a fluffy, creamy, and dreamy dessert that uses just white chocolate and cream cheese. It’s quick to prepare, naturally gluten-free, and perfect for busy weeknights. The result is a jiggly, melt-in-your-mouth treat that feels fancy but is incredibly simple.
Ingredients
Scale
1 ½ cups White chocolate chips
4 oz Cream cheese
Instructions
- Preheat oven to 325°F. Line a small cake pan with parchment paper
- Melt white chocolate using a double boiler or microwave, stirring every 20 seconds until smooth. Set aside to cool slightly
- Beat cream cheese with a hand mixer until fluffy and soft
- Slowly pour melted chocolate into cream cheese, mixing until fully combined. Batter will be thick
- Pour batter into prepared pan and smooth the top
- Bake for 20 minutes. Edges will set, center will jiggle
- Cool at room temperature, then refrigerate for at least 4 hours, preferably overnight
- Slice and serve cold
Notes
Use room-temperature cream cheese to avoid lumps.
Do not overbake; center should jiggle slightly.
Cool gradually to prevent cracking.
Store in fridge for up to 5 days or freeze for up to 2 months.
Serve with fresh berries or whipped cream.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: cheesecake, Japanese cheesecake, 2 ingredient, white chocolate, cream cheese, gluten-free