Matcha no bake cheesecake works its magic on two levels. One, of course it makes for a delicious dessert. Two, it acts as a premium source of calcium, fat and protein. Third, its Instagrammably distinctive green colour makes it stand out among other cakes.
Matcha no bake cheesecake is also really easy to make. It won’t take you long to prepare, and you don’t even need an oven. This makes it perfect for those times when you’re in a rush, and need to quickly rustle up a dessert cake that will surprise and wow your guests.
This matcha cheesecake recipe contains some lemon juice to inject an extra zesty flavour. Many people recommend using fresh lemon juice, instead of bottled, to improve the quality overall. Whichever option you choose, you’ll find the lemony essence makes a great pairing with the cheese.
Cake decoration ideas
- Large mixing bowl
- Electric mixer or platter
- Springform pan
- Parchment paper
- 130 g digestive biscuits or shortbread cookies
- 50 g unsalted butter melted
- 2 tbsp matcha powder
- 70 ml hot water
- 70 ml cold water
- 5 leaves gelatin
- 265 g cream cheese
- 70 g custard sugar
- 265 ml whipping cream at least 35% fat
- 1/2 tsp vanilla extract
- 1/4 cup lemon juice from about 1 lemon
- 1 pinch salt
- Toss the biscuits into your food processor and grind into a fine powder. Then take the powdered biscuit and blend in the butter. Stop when you have the consistency of wet sand.
- Get some parchment paper and use it to line the bottom of your springform cake pan – ideally an inch thick.
- Pour the biscuit blend into the cake pan. Press until you have an even layer. Transfer the layered biscuit into the refrigerator.
- Combine the matcha powder with hot water and whisk properly. Stop when they're both dissolved. Leave the mixture to cool.
- Add sprinkles of the gelatin powder into the cold water. Leave the water to set.
- Get a large bowl, add the cream cheese with sugar, and whisk properly.
- Get another large bowl, and in it, whip up the whipping cream. Stop once you have the soft peaks.
- Take the green tea matcha mixture, the salt, the cheese mixture, the lemon juice and vanilla extract. Whisk until they blend properly.
- Dissolve the gelatin mixture completely by melting it in hot water, while continuing to stir. Then whisk it into the cheese mixture.
- Fold in the whipped cream carefully, so you have no streaks of cream. Transfer into the pan, right on the top of the chilled biscuit base.
- The easiest way to even out the mixture is to nudge or gently shake the pan.
- Transfer the mixture into the refrigerator. Leave for about 8 hours or overnight. Withdraw once you have a completely set cake.