Tuesday, 1 May 2018

Green Tea Matcha No-bake Cheesecake | Recipe

Matcha Cheesecake | Recipe
75g of digestive biscuits / (around 5-7) graham crackers,
40g (1/3 stick) of unsalted butter, melted,

8g (~4 tsp) of green tea matcha powder,
70ml (~1/3 cup) of hot water,

70ml (~1/3) of cold water,
9g (~4 tsp) of gelatine powder,

225g (8oz/one block) of cream cheese,
60g (~1/3 cup) of sugar,
250ml (1 cup) of whipping cream

1. Using a food processor, grind the biscuits up into a fine powder. Then, add in the butter and blend until a wet sand consistency is achieved. Alternatively, you may use a zip-loc/food-grade plastic bag and a rolling pin to crush the cookies up.
2. Line the bottom of a 6 inch springform cake pan with parchment paper.
3. Pour the biscuit mixture into the pan and press to form an even layer.
4. Set aside to chill in the refrigerator.
5. Whisk together the matcha powder and hot water until well dissolved and then set aside to cool.
6. Sprinkle the gelatin powder over the cold water and then set aside for it to set.
7. In a large bowl, whisk together the cream cheese and sugar until well combined.
8. In another bowl, whip up the whipping cream until soft peaks form.
9. Whisk the green tea matcha mixture into the cheese mixture until well combined.
10. Melt the gelatin mixture in hot water until fully dissolved, stirring occasionally. Whisk this into the cheese mixture.
11. Gently fold in the whipped cream until no streaks of cream remain. Pour the complete batter into the pan on top of the chilled biscuit base.
12. Gently the shake/nudge the pan to even out the mixture.
13. Refrigerate for 7-9 hours, preferrably overnight, until the cake is fully set.
14. Release cake from springform pan and dust with matcha powder before cutting and serving.

  • Make sure you don't over-whip the cream otherwise it will be hard to fold it into the cheese mixture.
  • You can substitute agar agar in place of gelatin if you do not eat pork-based products.
  • When you are forming the crust, make sure you press the mixture tightly so that it doesn't crumble when you cut it once it is ready to be served. A good tool here would be to use a flat bottomed glass to press and pack down the mixture.

Where to buy matcha powder from: http://amzn.to/2BAdKx2


  1. Can I use cream already whipped? If so what is the measurement?

  2. Anyway you could also include U. S. measurements in this recipe? Thanks.