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–+ servings

Matcha Rare Cheesecake (No Bake)

Prep Time30 minutes
Chilling Time8 hours
Total Time8 hours 30 minutes
Author Yuto Omura
Servings 8 servings

Ingredients 
 

  • 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 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

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.)
    using a wooden rolling pin to crush biscuits in a sealed freezer bag for matcha rare cheesecake base
  • Melt 40 g butter and pour it into the bag. Massage until the crumbs are evenly covered.
    pouring melted butter into biscuit crumbs to make cheesecake base
  • 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.
    pressing cheesecake base into 6 inch spring form pan
  • 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.
    blooming gelatine in a small amount of water
  • 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.
    whipping cream cheese until smooth in a glass mixing bowl
  • Add 150 g plain yogurt, 2 drops vanilla essence and 60 g powdered sugar to the bowl and whisk until combined. Set aside while you mix the cream.
    Mixing yogurt and powdered sugar into cream cheese in glass mixing bowl
  • 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.
    sifting matcha into double cream
  • Add the rest of the cream and continue to whip until thick with firm peaks.
    matcha flavored whipped cream
  • Pour the matcha cream into the cream cheese mixture and mix until combined.
    combining matcha whipped cream with cream cheese mixture
  • Microwave the bloomed gelatine in 20-second intervals until fully melted, then pour it into the cheesecake filling and mix until evenly distributed.
    pouring melted gelatine into matcha cheesecake filling
  • 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.
    matcha rare cheesecake setting in a cake pan
  • Remove from the pan and decorate with a sprinkle of matcha powder, some fresh berries and mint leaves before serving. Enjoy!
    Matcha rare cheesecake on a pink plate topped with strawberries, blueberries, kiwis and mint leaves