Delicious No-Bake Matcha Cheesecake Recipe

Testing out new Matcha recipes are always a blast! Well, about 95% of the time. But as with life, there are always those days when nothing goes right. You wake up groggy, manage to get yourself to make a batch of cupcakes (that should in theory make everything better!), but then you forget all about your oven timer and the cupcakes come out charred. Then just as your second batch is about done, you remember that you forgot to add the sugar. And to make things worse, you burn your forearms on the edge of the oven when taking the tray out (hang in there!). Yes, there are always going to be those days. So when you’re feeling a bit blue, opt to make something simple, like this no-hassle, No-Bake Matcha Cheesecake! No more kitchen mishaps—you can even use a store-bought crust for something even simpler. Happy Baking!

 

Ingredients:

Handmade crust

  • 7oz graham crackers
  • 1 stick unsalted butter at room temperature

Cheesecake filling

  • 5 oz cream cheese
  • ½ cup sugar
  • 1 ½ Tbsp Aiya Cooking Grade Matcha
  • 5 Tbsp hot water, divided
  • 1 oz sour cream
  • 1 tsp lemon juice
  • 1 Tbsp gelatin
  • ½ cup heavy cream

Toppings (if desired)

  • Whipped cream 
  • Mint leaves  

 

Directions:

Handmade crust

  1. Place graham crackers in a large Ziploc bag and use a rolling pin to crush into fine crumbs.
  2. Next, combine the crushed graham crackers with a stick of room temperature butter to form dough. Let it rest for 30 minutes.
  3. Press the graham cracker dough into a pie plate, making sure the crust is even in thickness all around.

Cheesecake filling

  1. Mix the cream cheese in a medium bowl until it is soft and smooth. Once smooth, slowly mix in the sugar until incorporated.
  2. Sift the Matcha into a small bowl and add 2 Tbsp of hot water. Whisk the Matcha until a smooth paste forms. If you don’t have a Matcha whisk, a fork works as well, though using a fork might cause some small Matcha clumps in your cake.
  3. Add the Matcha paste, sour cream, and lemon juice into the cream cheese mixture.
  4. Mix the gelatin with 3 Tbsp of hot water until the gelatin is fully dissolved. Then, quickly mix it into the cream cheese mixture. Set aside.
  5. Using an electric hand mixer, whip up the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture. Do not over mix, as this flattens the mixture.
  6. Pour the finished mixture into the graham cracker crust and smooth the top with a silicone spatula.
  7. Let the cheesecake set in the fridge (~20 minutes), then top as desired.

Enjoy!