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No-Bake Matcha Cheesecake
70% authentic · Fusion
A quick and easy no-bake version of matcha cheesecake. It uses a biscuit base and a creamy, chilled filling that sets in the refrigerator, making it perfect for when you want a delicious matcha treat without the oven.
Ingredients
- Digestive biscuits or graham crackers200g
- Unsalted butter, melted100g
- Cream cheese, softened400g
- Powdered sugar100g
- Matcha powder2 tbsp
- Heavy cream200ml
- Vanilla extract1 tsp
- Gelatin powder1 tsp
- Cold water2 tbsp
Steps
- 1
Crush the biscuits into fine crumbs. Mix with melted butter and press into the base of a 7-inch springform pan or individual serving glasses.
- 2
Chill the base in the refrigerator for at least 15 minutes while preparing the filling.
- 3
In a bowl, beat softened cream cheese and powdered sugar until smooth.
- 4
Whisk in matcha powder and vanilla extract until well combined.
- 5
In a separate bowl, whip the heavy cream until stiff peaks form.
- 6
Bloom the gelatin powder in cold water for 5 minutes. Gently heat (microwave or double boiler) until dissolved, then let cool slightly.
- 7
Gradually mix the dissolved gelatin into the cream cheese mixture.
- 8
Gently fold the whipped cream into the cream cheese mixture until smooth and uniform.
- 9
Pour the filling over the chilled biscuit base.
- 10
Refrigerate for at least 4 hours, or until firm.
- 11
Garnish with a dusting of matcha powder or whipped cream before serving.
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