No-Bake Matcha Cheesecake

No-Bake Matcha Cheesecake

This No-Bake Matcha Cheesecake is light, fluffy, and will blow your socks off. Literally. This green tea cheesecake is one true piece of sheer decadence. No eggs or sour cream needed. Oh, and did I mention it was no-bake? It tastes just as good as its baked counterparts, if not better. It’s like discovering a hack to make cheesecakes!

What is Matcha?

Matcha is finely ground powder of specially grown and processed green tea leaves, traditionally consumed in East Asia. The green tea plants used for matcha are shade-grown for three to four weeks before harvest. The stems and veins are removed during processing. During shaded growth, the plant Camellia sinensis produces more theanine and caffeine. The powdered form of matcha is consumed differently from tea leaves or tea bags, as it is suspended in a liquid, typically water or milk.

Let’s get baking

Matcha (green tea) is added to the cheesecake to add a deliciously bitter, sweet note. Matcha everything, please! I feel like matcha is having a moment. I keep seeing a new-to-me dessert using beautiful, green matcha all over the platforms I follow. Well, I thought I will give it a try. I already tried a couple of variations.

This cheesecake has many steps. Easy to follow and goes fast. In the end, you will think how easy it was to assemble. Even it does not look like an easy recipe, it is very easy to make.

Gather all your ingredients. I learned, that if I get all that I need ready ahead of time. It is easy to just assemble. You will need a scale as this recipe is made in grams. Line bottom your 7-inch springform or any form you have on hand with parchment paper.

No-bake crust

Put your graham crackers into a ziplock bag and crumble with a rolling pin. You can use a food processor as well to make your crust extra powdery. Put into a small mixing bowl and pour melted butter over and stir. Press your mixture into your springform and press down. Set aside or in a fridge.

• 110g of Gluten-Free Graham crackers or Gluten-Free Oreo cookies
• 40g of melted butter (4tbsp)

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Cheesecake part

Start with blooming powder gelatin. I use Vital Proteins Beef Gelatin.

Whisk gelatin with warm water into a paste. Let bloom for about 5 minutes.

• 8g of powdered Gelatin
• 40g of warm water (4tbsp)

After 5 minutes, mix bloomed gelatin with hot heavy cream. Stir very well to not have any clumps. You want a very smooth and silky cream. This part should be easy, as the cream is hot and gelatine will just melt in.

• 90g of hot heavy cream

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After whisking your gelatin into the hot cream, you should have a very smooth and silky liquid. Set apart 30g of your mixed gelatin and heavy cream. You will use it for the top of your cheesecake. (Gelatin and Cream will use for Matcha A.)

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You have two options to top your cheesecake with:

Keep it white or use matcha to make the dark green top. I did both versions. We prefer the white version over the Matcha version. The dark part was way too strong, and the flavor was a bit overwhelming on top of the cheesecake.

Let’s call the bigger bowl Matcha B and smaller bowl Matcha A to make it easier.

Matcha B

Mix 10g of Matcha powder into your bigger bowl with cream and gelatin. You will need a little bit of elbow grease. It is a work to whisk into a smooth liquid. It will help warm up your cream a bit more if you have a hard time mixing it. Matcha B is done.

Matcha A (optional for green matcha)

Mix 10g of matcha powder into a smaller bowl. Your heavy cream mix is probably getting stiff from gelatin. Microwave to the rescue! Just a couple of seconds at a time!!!! Stir well and set aside. It will turn into a thick paste.

If you are using a white top for cheesecake, just omit the 10g of Matcha in this step. Matcha A is done.

• 20g of matcha powder (divided)

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Matcha B continue:

Use a hand or stand mixer to whisk your whipping cream. Do not over whip. You do not want to make butter out of your whipping cream. You want just stiff peaks.

Whisk room temperature cream cheese in a mixing bowl. You can use the same whisks from whipping cream.

Start slowly adding your whipped cream into a soften cream cheese and stir by hand together or hand mixer.

• 345g of cream cheese at room temperature. (12oz)
• 220g of heavy cream

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Use a double boiler to melt white chocolate. Turn heat off when chocolate is halfway melted. The heat will melt the rest of the chocolate.

• 220g of white chocolate. (two whole bars)

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Add melted chocolate into a cream cheese part. Stir well to make sure it is smooth. Dived your mix into two bowls. Set aside 160g of cream cheese to mix with Matcha A part.

Take your Matcha B bowl (green liquid) and mix it into your bigger part of cream cheese/white chocolate mix. Stir, and now you have your light green part of cheesecake. Pour over your crust and put it into a freezer for 15 minutes to set. Your cheesecake has to set before you pour a Matcha A on top.

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Match A part:

If you decided to keep a white top layer, just combine your small 30g gelatin/cream part with your 160g cream cheese / white chocolate part. Mix well together.

If you decided to have it green, you probably already mixed your 10g of matcha into 30g of cream. It is a very thick paste at this point. Probably very hard to stir. Put your mix for 10 seconds in the microwave and stir. If you need more microwave time, just add a little at a time. Stir till it is soft again and easier to combine.

Pour Matcha A over your cheesecake. Put in the fridge for at least 3 hours to set.

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Remove cheesecake from the mold using a thin knife. You can also wrap a hot towel around your mold to soften the sides. Sprinkle some green tea powder on top, cut into eight slices, and serve!

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Cooking tips

• Cream Cheese. Always use room temperature cream cheese for easier stirring. I sometimes pop it into the microwave for 10-20 seconds to make it even softer.
• Make sure your whipping cream is very cold for whipping. That will help to get stiff peaks.
• You can cut into individual servings and freeze for later. It does taste the same. DELICIOUS!!!
• Ensure that everything is well-mixed and no lumps.
• The cheesecake will soften at temperatures. Put it back in the fridge if you won’t be consuming it within an hour
• The intensity of matcha flavor in this recipe depends on the matcha powder you use. Some brands and grades have a stronger taste than others. You can definitely adjust by adding a bit less or more matcha powder according to your own preferences!

Who inspired me?

Suppose you wonder who inspired this delicious recipe. You can find it here. She is a bunch of lovely videos worth checking. I have tried a couple already and have a long list of ones I would like to try.

Other dessert recipes to try

Do you enjoy more cheesecake recipes? Here is one, you will love! Souffle Cheesecake

If you like Bar desserts, be sure to try these recipes.

• Lemon Bars, which were the inspiration for the Strawberry Crumb Bars. They truly started the Fruit bars taste!
• Orange bars, very similar to Lemon bars.

I hope that this Matcha cheesecake recipe will impress your loved ones. Suppose you have any questions or would like to share your tips and experiences making Matcha cheesecake. Please comment down below. I would love to hear what you have to say.

Until next time…!

DOBROU CHUT!

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