No Bake Cheesecake Matcha Marble 焼かない抹茶マーブルチーズケーキ
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Additional Time
4 hrs
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Total Time
4 hrs 25 mins
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Servings
12
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Calories
291 kcal
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Course
Dessert
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Cuisine
Euro-Japanese Fusion
No Bake Cheesecake Matcha Marble 焼かない抹茶マーブルチーズケーキ
Description
No Bake Cheesecake Matcha Marble combines a crisp Oreo cookie crust with a creamy, gelatin-set cheesecake filling. This filling is prepared by softening cream cheese and folding it into whipped heavy cream sweetened with powdered sugar and brightened with lemon juice. The matcha powder is dissolved with hot water and gelatin, then swirled into part of the filling before layering in the crust to create a marbled effect. The cheesecake sets in the refrigerator, delivering a smooth, cool texture contrasted by the dark Oreo crumb base.
The dessert offers a gentle balance between the sweet creamy filling and the slight earthiness of matcha, with the Oreo crust adding a familiar cookie crunch. It requires refrigeration time to firm properly but no oven, making it convenient for hot seasons or anyone avoiding baking.
To serve, unwrap carefully from the springform pan and slice to showcase the marble pattern. The lemon juice in the filling adds a mild brightness that complements the matcha. This cheesecake pairs well with light teas or as a refreshing finish to any meal.
Gelatin sheets can be substituted by equivalent powdered gelatin dissolved in water and heated carefully to avoid lumps. For a more set cheesecake, ensure the heavy cream has at least 35% fat content. Pressing the crumb mixture firmly ensures a stable crust base.
Ingredients
Crust
- 137 g Oreo cookies 1, original
- 30 g butter 2, unsalted, melted
Cheese cake filling
- 500 g cream cheese 3, Philadelphia original
- 120 g powdered sugar 4
- 300 ml heavy cream *5
- 2 tsp lemon juice
- 1 tsp matcha powder
- 2 tbsp water hot
- 8 gelatine sheets *6
Instructions
Crust
- Prepare the spring form by lining the springform with parchment paper and set aside.
- Place the all Oreo cookies in a ziplock bag. Crush them into crumbs with a rolling pin over the bag.
- Put the biscuit crumbs in a mixing bowl and add melted butter.
- Combine them all together with a wooden spatula evenly.
- Press the crumb mixture onto the bottom of an 8 inch spring form and press them firmly with the bottom of a measuring cup.
- Place cling wrap over and set aside in a fridge.
Cheese cake filling
- Soak the gelatine sheets in a bowl of water.
- Sift the matcha powder with a fine strainer into to a little bowl.
- Add hot water and stir to make matcha.
- Remove excess water off soaked gelatine and add them into the matcha.
- Over a hot bath, dissolve the gelatine into matcha and set aside.
- Place cream cheese in a large mixing bowl and microwave for 20 seconds on 500w. Alternatively, leave the cream cheese blocks at room temperature for a while beforehand.
- Stir the cheese with a rubber spatula to smooth until no lumps are seen.
- Add powdered sugar in three times and mix them well each time.
- Pour the matcha gelatine mixture into the creamcheese bowl and combine them all together well.
- Whip up the heavy cream. Pour the heavy cream into a mixing bowl.
- Add lemon juice and whip up till it form soft peak.
- Fold the whipped cream into the matcha cheesecake mixture carefully and gently.
- Transfer the matcha cheesecake filling into the prepared spring form with oreo crust.
- Flatten the top of the cheesecake with a spatula.
- Wrap with cling wrap and chill in the fridge for about 4 hours.
Notes
- You can substitute Oreos with graham crackers or Marie biscuits for the crust.
- Use cream cheese softened to room temperature or gently warmed to ease mixing.
- Ensure heavy cream has 35% or higher fat content to help the filling set well.
- Gelatin sheets can be replaced by equivalent gelatin powder dissolved in water and carefully melted.
- Press the crust mixture firmly into the pan to form a solid base for the cheesecake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 85mg | 28% |
| Sodium | 146mg | 6% |
| Potassium | 76mg | 2% |
| Sugar | 11g | 22% |
| Vitamin A | 1006IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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