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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 

  • Crush 75 g graham crackers using your preferred method. Bash with a rolling pin for chunky, blitz in a food processor for super fine.
    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 over the crumbs. Mix until there are no dry crumbs left.
    pouring melted butter into biscuit crumbs to make cheesecake base
  • Line the bottom 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 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 of it into the empty bowl. Sift in 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 into the pan 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

Notes

Let the cream cheese and yogurt come to room temperature before you start for easier mixing.
Chill your bowl in the freezer to help the cream whip more easily.
Whip cream to stiff peaks for stability, but avoid over-mixing as it can become grainy.
Melt gelatine thoroughly to prevent graininess.
If you don't want to use gelatine, swap the plain yogurt for Greek yogurt to keep the mixture thick. The taste and texture will be richer.
Chill for at least 8 hours and consume within 3-5 days. Not suitable for freezing.