Love all things matcha? If you do, keep reading for a super easy no-bake matcha cheesecake that is to die for!
Today, I have a special guest post from Claire at SumoChef (site no longer exists). If you haven’t been over to her blog, you have to check out her amazing recipes! I’m so grateful that she has decided to share her wonderful easy no-bake matcha cheesecake because my youngest LOVES matcha. She’s currently trying to perfect her own matcha mochi, which I’ll share if she tweaks it to her liking. Anyway, without further ado, let’s get to Claire’s easy no-bake matcha cheesecake!
Update 8/29 – I made this recipe using a plain pre-made graham crust in place of the lady fingers and added 2 T. of powdered sugar to the whipped cream before whipping it for added sweetness.
No-Bake Matcha Cheesecake
I love matcha and cheesecakes, so I decided to create a mix of both, inventing the Matcha Cheesecake recipe! It’s effortless to do and requires no expert baking skills. Anyone can do it and without having to worry about it from failing as long as you follow my steps. So read on as I show you the easy and no-brainer recipe for your next dessert at home or in events.
No-Bake Matcha Cheesecake
The Matcha Cheesecake is a delicious bittersweet dessert that will have you and your family coming back for even more slices! Easy to make and requiring no oven, this simple recipe looks very fancy and perfect for just about any occasion.
Steps to Follow:
- Soak the gelatin in the cool water for about ten minutes or until the gelatin has softened.
- Beat the egg yolks with the 30 grams of caster sugar until the yolk is smooth and pale yellow. Sift the flour into the mix and whisk until well-combined. Pour the milk and cream in as well, stirring everything. Once everything is combined, put the mixture through a sieve and into a saucepan.
- Cook the egg mixture over medium heat, stirring it constantly. Continue to stir until it has the consistency of smooth and silky cream. Put the gelatin in and stir until the mixture dissolved and is incorporated into the egg mixture.
- Filter the mixture through the sieve to remove any lumps, placing it in a bowl. Cover the bowl with a plastic wrap and let it cool to room temperature.
- Prepare the green tea by pouring the matcha powder with hot water, mixing it until the powder has dissolved.
- Add the cream cheese, 20 grams of sugar, and the green tea to the egg mixture. Beat at the lowest speed for up to two minutes or until it is well-blended.
- In a separate bowl, beat the cold whipping cream until it’s soft. Then, fold half of the whipped cream into the egg mixture until it’s smooth and soft. Follow with the other half of the whipped cream.
Crust:
- Next, add lining at the bottom of the mold you will be used to remove the cake later on quickly.
- Remove all the sugar from the ladyfingers, using a knife to scrape it off. Then dip each ladyfinger in the milk, both sides. Add dipped ladyfingers to the mold.
- Pour the cake mixture into the mold, shaking the cream to smooth out the surface. Leave it in the fridge for four hours or until firm. You can leave it in the fridge for as long as two days.
- Remove the cake from the mold using a thin knife. Sprinkle some green tea powder on top, cut into eight slices, and serve!
Pro-Tips to Follow:
Wantt to know more about making the Matcha cheesecake perfectly? Here are some pro tips to follow that can improve your baking skills and have a better outcome with the finished product!
– Ensure that everything is well-mixed but not overbeaten.
– Avoid dipping the ladyfingers for too long, or it will make the cake wet and shrink. If the ladyfingers don’t have milk, they will end up being too chewy after being left in the fridge for a long time.
– The cake will soften at high temperatures if left outside the fridge (over 30 degrees Celsius) so put it back in the fridge if you won’t be consuming it within an hour.
In Conclusion
I hope that this Matcha cheesecake recipe will impress your loved ones. If you have any questions or would like to share your tips and experiences with making Matcha cheesecake, then comment down below. I would love to hear what you have to think.
No-Bake Matcha Cheesecake
No-bake Matcha Cheesecake Dessert Recipe
Ingredients
- CAKE FILLING
- 4g gelatin powder (about 1 teaspoon)
- 25ml cool water (about 5 teaspoons)
- 2 Medium egg yolks
- 30g caster sugar (about 2 tablespoons)
- 10g flour (about 2 teaspoons)
- 50ml luke warm milk (about 3 tablespoons)
- 50ml luke warm whipping cream (30-40% fat) (about 3 tablespoons)
- 8g matcha/green tea powder (about 2 teaspoons)
- 20ml hot water (about 4 teaspoons)
- 200g cream cheese, softened to room temperature (about 7 ounces)
- 20g caster sugar (about 4 teaspoons)
- 120ml cold whipping creams (30-40% fat) (about 1/2 cup)
- CAKE BASE
- 10-12 lady fingers
- 50ml milk (about 3 tablespoons)
Instructions
Cake Filling
Step 1: Soak the gelatin in the cool water for about ten minutes or until the gelatin has softened.
Step 2: Beat the egg yolks with the 30 grams of caster sugar until the yolk is smooth and pale yellow. Sift the flour into the mix and whisk until well-combined. Pour the milk and cream in as well, stirring everything regularly. Once everything is combined, put the mixture through a sieve and into a saucepan.
Step 3: Cook the egg mixture over medium heat, stirring it constantly. Continue to stir until it has the consistency of smooth and silky cream. Put the gelatin in and stir until the mixture dissolved and is incorporated into the egg mixture.
Step 4: Filter the mixture through the sieve to remove any lumps, placing it in a bowl. Cover the bowl with a plastic wrap and let it cool to room temperature.
Step 5: Prepare the green tea by pouring the matcha powder with hot water, mixing it until the powder has dissolved.
Step 6: Add the cream cheese, 20 grams of sugar, and the green tea to the egg mixture. Beat at the lowest speed for up to two minutes or until it is well-blended.
Step 7: In a separate bowl, beat the cold whipping cream until it’s soft. Then, fold half of the whipped cream into the egg mixture until it’s smooth and soft. Follow with the other half of the whipped cream.
Step 8: Add lining to the bottom of a 9" springform pan. This will make it easier to quickly remove the cake later on.
Cake Base
Step 9: Remove all the sugar from the ladyfingers, using a knife to scrape it off. Then dip each ladyfinger in the milk, both sides.
Step 10: Pour the cake mixture into the mold, shaking the cream to smooth out the surface. Leave it in the fridge for about four hours or once the cake has cooled and firmed. You can leave it in the fridge for as long as two days.
Step 11: Remove the cake from the mold using a thin knife. Sprinkle some green tea powder on top, cut into eight slices, and serve!
Notes
Cooling Time: Four hours
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hi thanks for sharing the recipe. I followed the recipe and got confused on step 7 when the recipe said to beat everything until soft and smooth. I didnt the question the recipe and proceeded to do so until I realized I had lost the purpose of having beaten the cream separately. I went back up to the recipe steps with pictures and there it said to fold the cream ibto the egg mixture until soft and smooth. big difference. I’m sure what I made will be edible but not quite what I’m expecting. still like the recipe but will remember to follow the non-printable version next time.
Sorry for the confusion. I’ll take a look and update.
This is an excellent recipe. I live how simple it appears and delicious .Will try this out
The cake looks great and I love making cakes and pies. What are 10-12 lady fingers?
Really great to know that it is so easy to make this. I have eaten one yummy cheesecake and since then I am really looking for a great recipe. I’ll surely try this!
That looks so good and I like the green color. It looks healthy than it really is
Well, it’s a dessert, so eat in moderation.
I would love to try this!
It was delicious.