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Matcha Rare Cheesecake

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A no-bake cheesecake that balances the creamy richness of cream cheese with the earthy flavor of matcha, creating a light yet indulgent dessert.

Ingredients

Scale
  • 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

  1. Crushing the Graham Crackers: Begin by crushing 75 g of graham crackers. You can either bash them with a rolling pin for a chunky texture, or blitz them in a food processor for a super fine crumb—whichever you prefer.
  2. Preparing the Crust: Melt 40 g of butter and pour it over the crumbs. Mix until there are no dry crumbs left. Line the bottom of a springform pan with a piece of baking paper, and lightly grease the edges with a bit of butter. Pour the crumb mixture into the pan and press it down firmly. Place it in the refrigerator while you prepare the filling.
  3. Blooming the Gelatin: Pour 1 tbsp of cold water into a small heatproof bowl and sprinkle 1 tsp of unflavored gelatine powder over it. Stir gently, and let it bloom for about 10 minutes.
  4. Mixing the Cream Cheese Filling: In a glass bowl, add 200 g of softened cream cheese and whisk until smooth. If it’s too stiff, microwave it for 20-30 seconds to help it soften more easily. Add 150 g of plain yogurt, 2 drops of vanilla essence, and 60 g of powdered sugar, whisking until everything is well combined. Set this aside as we mix the cream.
  5. Whipping the Cream: Take a large bowl, add a handful of ice, and place an empty mixing bowl on top of it. Measure out 175 ml of heavy whipping cream and pour about one-third into the empty bowl. Sift in 2 tbsp of matcha powder and whip until combined. Then, add the rest of the cream and continue whipping until you reach thick, firm peaks.
  6. Combining the Mixtures: Carefully fold the matcha cream into the cream cheese mixture, blending them until fully incorporated.
  7. Incorporating the Gelatin: Gently heat the bloomed gelatine in the microwave in 20-second intervals until it’s completely melted. Pour this melted gelatine into the cheesecake filling and mix until evenly distributed.
  8. Assembling the Cheesecake: Pour the creamy mixture into the pan over the chilled biscuit base, smoothing the top with a palette knife. Cover it with plastic wrap and refrigerate for at least 8 hours, but preferably overnight for the best texture and flavor.
  9. Decorating and Serving: Once set, remove the cheesecake from the pan. Sprinkle some extra matcha powder on top, and adorn it with fresh berries and a few mint leaves for that extra pop of color.

Notes

Pairs well with green tea or matcha latte. Can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cookingwithmayaa.com/no-bake-matcha-rare-cheesecake/

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