Say hello to dessert heaven with this No-Bake Matcha Cheesecake. It’s the perfect balance of creamy, sweet, and earthy—a treat for matcha enthusiasts and dessert lovers alike.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs (about 16-18 full sheets)
- 1/2 cup unsalted butter, melted
- 2 tablespoons sugar
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 2-3 tablespoons high-quality matcha powder
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 2 tablespoons powdered gelatin
- 1/4 cup cold water
For Garnish (Optional):
- Whipped cream
- Fresh berries
- Additional matcha powder for dusting
- White chocolate shavings
Instructions
Making the Crust:
- Line a 9-inch springform pan with parchment paper.
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared pan. Use the bottom of a glass to compact it evenly.
- Refrigerate while preparing the filling.
Preparing the Gelatin:
- In a small bowl, sprinkle the gelatin over cold water.
- Let it stand for 5-10 minutes until it becomes spongy (bloomed).
- After blooming, microwave in 10-second intervals until fully dissolved, or dissolve over a double boiler.
Making the Filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add sugar and continue beating until well combined.
- Sift the matcha powder into the mixture to avoid lumps, then beat until fully incorporated and the color is uniform.
- In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
- Once the gelatin mixture has cooled slightly (but is still liquid), slowly stream it into the cream cheese mixture while beating.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
Assembly:
- Pour the filling over the chilled crust, smoothing the top with a spatula.
- Tap the pan gently on the counter a few times to remove any air bubbles.
- Refrigerate for at least 6 hours or overnight until completely set.
Serving:
- Run a warm knife around the edge of the cheesecake before releasing the springform.
- Garnish as desired with whipped cream, berries, a light dusting of matcha powder, or white chocolate shavings.
Tips:
- Ensure all ingredients are at room temperature before starting
- Sift the matcha powder to prevent lumps
- Don’t overbeat the mixture after adding the whipped cream
- For best results, chill overnight
Storage:
- Keep refrigerated for up to 5 days
- Can be frozen for up to 2 months (wrap well in plastic wrap and foil)
Preparation Time: 30 minutes Chilling Time: 6+ hours Servings: 10-12 slices