Matcha Rare Cheesecake (No Bake)
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Matcha Rare Cheesecake (No Bake)
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 75 g graham crackers or similar plain biscuit/cookie
- 40 g butter melted
- 1 tbsp water cold
- 1 tsp gelatine powder unflavored
- 200 g cream cheese full fat, softened
- 150 g PLAIN yogurt or greek yogurt, natural
- 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 optional decoration, leaves
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!
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