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Matcha Green Tea No-Bake Cheesecake Recipe

Matcha Green Tea No-Bake Cheesecake Recipe
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★★★★★

5 from 6 reviews

This Matcha Green Tea No-Bake Cheesecake is a luscious and creamy dessert combining the rich flavors of cream cheese and the unique, earthy taste of matcha powder. Featuring a crunchy Oreo cookie base, this easy-to-make, chilled cheesecake requires no baking, making it perfect for warm days or quick dessert preparations. The cake is smooth, delicately sweetened, and beautifully green, finished with a dusting of matcha for a refined, elegant touch.

Ingredients

Scale

Oreo Cookie Base

  • 200 g Oreo cookies
  • 45 g unsalted butter

Cheesecake Filling

  • 500 g full-fat cream cheese
  • 1 ½ tsp vanilla extract
  • 165 g powdered icing sugar
  • 17 g matcha powder (culinary or ceremonial grade)
  • 275 ml heavy cream (e.g., double cream)

Instructions

  1. Prepare the Oreo Base: Place the Oreo cookies into a food processor or blender and blend until fine crumbs form. In a microwave-safe bowl, melt the unsalted butter. Mix the crushed Oreo cookies into the melted butter until evenly combined. Press the cookie mixture firmly into the base of a lined baking tin using the back of a spoon or measuring cup. Place this base in the freezer to chill while preparing the cheesecake filling.
  2. Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and vanilla extract until the mixture is smooth and fluffy. Sift in the powdered icing sugar and matcha powder, then continue beating until the ingredients are fully combined and the color is consistent.
  3. Whip the Cream: Using an electric mixer or stand mixer, whip the heavy cream for several minutes until soft peaks form. This means when you lift the beaters, the cream holds its shape but crests softly.
  4. Combine Filling and Cream: Gently fold the whipped cream into the cream cheese mixture, taking care not to overmix to maintain the airy texture. Ensure the filling is smooth and free of lumps.
  5. Chill to Set: Spread the cheesecake filling evenly over the chilled Oreo cookie base. Cover the tin with cling film and refrigerate for at least 3 hours or preferably overnight, allowing the cheesecake to set completely.
  6. Serve: Before serving, dust the top lightly with additional matcha powder for an enhanced flavor and elegant presentation. Slice and enjoy this refreshing no-bake dessert.

Notes

  • Use full-fat cream cheese and heavy cream for the best creamy texture and flavor.
  • Ensure the Oreo crust is pressed firmly to avoid crumbling when slicing.
  • You can use culinary or ceremonial grade matcha powder; ceremonial grade gives a more vibrant green and delicate flavor.
  • This cheesecake is best served chilled and can be stored in the refrigerator for up to 3 days.
  • For a dairy-free version, substitute with vegan cream cheese and plant-based whipping cream, though texture may vary.
  • If you like a sweeter cheesecake, adjust the icing sugar to taste.
  • Chilling the crust in the freezer before adding the filling helps prevent the base from becoming soggy.

Nutrition

Keywords: matcha cheesecake, no-bake cheesecake, green tea dessert, Oreo crust, easy cheesecake, matcha powder dessert, chilled cheesecake, creamy dessert

Find it online: https://kitchenbyclara.com/matcha-green-tea-no-bake-cheesecake-recipe/