Matcha Rare Cheesecake (No Bake)

Name: Matcha Rare Cheesecake (No Bake)
Prep time: 30 min
Total time: 8 h 30 min
Yield: 8 servings
Ingredients: 75 g Graham crackers; 40 g butter; 1 tbsp cold water; 1 tsp unflavored gelatine powder; 200 g cream cheese; 150 g plain natural yogurt; 2 drops vanilla essence; 60 g powdered sugar; 175 ml heavy whipping cream; 2 tbsp matcha powder; fresh berries; mint leaves

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Prep Time
30 mins
Additional Time
8 hrs
Total Time
8 hrs 30 mins
Servings
8 servings
Course
Dessert
Cuisine
Fusion, Japanese, American

Matcha Rare Cheesecake (No Bake)

Celia Wu

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

75 g Graham crackers or similar plain biscuit/cookie
40 g butter melted
1 tbsp cold water
1 tsp unflavored gelatine powder
200 g cream cheese full fat, softened
150 g plain natural yogurt or greek yogurt
2 drops vanilla essence
60 g powdered sugar
175 ml heavy whipping cream
2 tbsp matcha powder plus extra for sprinkling
fresh berries optional decoration
mint leaves optional decoration

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Instructions

Pour 75 g graham crackers into a sealable freezer bag and crush with a rolling pin until fine crumbs. (If you prefer them super fine, feel free to use a food processor.)
Melt 40 g butter and pour it into the bag. Massage until the crumbs are evenly covered.
Line the base of a springform pan with a piece of baking paper, and lightly grease the edges with a little butter. Pour the crumbs into the pan and press flat. Refrigerate while you prepare the filling.
Pour 1 tbsp cold water into a small heatproof bowl and sprinkle 1 tsp unflavored gelatine powder over the top. Mix and leave to bloom for about 10 minutes.
Place 200 g cream cheese in a glass bowl and whisk until smooth. If it's too stiff to mix, microwave for 20-30 seconds to soften.
Add 150 g plain natural yogurt, 2 drops vanilla essence and 60 g powdered sugar to the bowl and whisk until combined. Set aside while you mix the cream.
Take a large bowl, add a handful of ice and place another empty mixing bowl on top. Measure out 175 ml heavy whipping cream and pour about one-third into the empty bowl. Add 2 tbsp matcha powder and whip until combined.
Add the rest of the cream and continue to whip until thick with firm peaks.
Pour the matcha cream into the cream cheese mixture and mix until combined.
Microwave the bloomed gelatine in 20-second intervals until fully melted, then pour it into the cheesecake filling and mix until evenly distributed.
Pour the mixture over the biscuit base and smooth the top with a palette knife. Cover and refrigerate for at least 8 hours, preferably overnight.
Remove from the pan and decorate with a sprinkle of matcha powder, some fresh berries and mint leaves before serving. Enjoy!