Indulge in a delightful fusion of flavors with our No Bake Matcha Cheesecake, a heavenly dessert that will transport your taste buds straight to Japan! This creamy, dreamy cheesecake is not only a feast for the eyes but also a refreshing twist on the classic dessert, perfect for impressing guests or treating yourself. With just 15 minutes of prep time and no baking required, you'll be amazed at how easy it is to create this luscious treat that boasts the vibrant taste of matcha. Are you ready to elevate your dessert game? Let’s dive into this simple yet sophisticated recipe that promises to leave everyone craving more!
Prep Time: 15 mins
Cook Time: -
Total Time: 4 hrs 15 mins
Cuisine: Japanese
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 2 tablespoons matcha powder
Instructions
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix thoroughly until the mixture resembles wet sand and holds together when pressed.
- Transfer the graham cracker mixture into an 8-inch springform pan. Use the back of a spoon or flat-bottomed measuring cup to press the crumbs firmly and evenly across the bottom of the pan. Ensure a compact and level crust.
- Place the prepared crust in the refrigerator to chill and set while preparing the filling, approximately 15 minutes.
- In a large mixing bowl, beat the cream cheese using an electric mixer until smooth and creamy, with no lumps remaining. Ensure the cream cheese is at room temperature for optimal smoothness.
- Sift the powdered sugar and matcha powder together to prevent clumping. Gradually add this mixture to the cream cheese, mixing on low speed until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the matcha cream cheese mixture, maintaining a light and airy texture.
- Remove the crust from the refrigerator and pour the matcha cheesecake filling over the graham cracker base. Smooth the top with a spatula to create an even surface.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set completely.
- Before serving, carefully remove the springform pan sides. Optionally, dust the top with additional matcha powder for decoration.
- Slice into 8 equal portions and serve chilled. Store any leftovers in the refrigerator for up to 3-4 days.
Tips
- Room Temperature Ingredients: Make sure your cream cheese is at room temperature before mixing. This helps achieve a smooth and creamy texture without lumps.
- Sifting is Key: Sift the powdered sugar and matcha powder together before adding them to the cream cheese. This prevents clumping and ensures an even distribution of flavor.
- Whip it Good: When whipping the heavy cream, ensure you whip it until stiff peaks form. This will add lightness to your cheesecake filling, giving it that perfect airy texture.
- Chill Time: For the best results, allow the cheesecake to set in the refrigerator for at least 4 hours, but overnight is even better! This ensures that the flavors meld beautifully and the texture is just right.
- Garnish for Presentation: Before serving, dust the top with extra matcha powder or garnish with fresh berries for an elegant touch that will wow your guests.
- Storage: If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3-4 days to maintain freshness.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 6g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 90mg
