matcha cheesecake

No-Bake Matcha Cheesecake

No-Bake Matcha Cheesecake

Serves 8
Prep time 45 minutes
Meal type Dessert
Misc Gourmet, Pre-preparable, Serve Cold
By author Claire


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)


Cooling Time: Four hours

Total Time: Four hours and 45 minutes


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. Divide in sections, pouring each section slowly into the egg mixture and beating everything until it's smooth and soft.
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!