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Matcha Rare No-Bake Cheesecake Recipe

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4 from 71 reviews

This no-bake Matcha Rare Cheesecake blends the rich creaminess of full-cream cheese and whipping cream with the subtle tang of plain yoghurt, finished with the delicate earthiness of high-quality culinary-grade matcha powder. The base is a simple, classic mix of crushed Marie biscuits and unsalted butter, offering a crunchy contrast to the velvety cheesecake filling. With the addition of powdered sugar for smooth sweetness and gelatin for stability, this elegant dessert is perfect for a refreshing, sophisticated treat without the need for baking.

  • Total Time: 6 hours 20 minutes (including chilling time)
  • Yield: 8 servings

Ingredients

The Base

  • 200g Marie biscuits (Maria cookies), crushed
  • 80g unsalted butter, melted
  • 1 tbsp granulated sugar (optional, for sweeter base)

The Filling

  • 300g full-cream cream cheese, softened
  • 200ml heavy whipping cream (double cream)
  • 100g plain yoghurt (natural, unsweetened)
  • 80g powdered sugar (confectioners sugar)
  • 2 tsp culinary-grade matcha powder
  • 6g powdered unflavored gelatin
  • 3 tbsp water (for blooming gelatin)

Instructions

  1. Prepare the Base: Crush the Marie biscuits finely using a food processor or by placing them in a sealed bag and rolling with a rolling pin. Mix the crushed biscuits with melted unsalted butter and sugar if using. Press this mixture firmly into the bottom of a 7-inch (18 cm) springform or cake pan to create an even, compact base. Chill in the refrigerator while preparing the filling.
  2. Bloom the Gelatin: Sprinkle the powdered gelatin over 3 tablespoons of cold water in a small bowl. Allow it to bloom and absorb the water for about 5 minutes until it becomes spongy.
  3. Heat the Gelatin: Gently warm the bloomed gelatin over a double boiler or in short bursts in the microwave until completely dissolved, being careful not to overheat or boil it. Set aside to cool slightly but avoid letting it set.
  4. Mix the Cream Cheese and Yoghurt: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the plain yoghurt and continue to mix until fully incorporated.
  5. Add Powdered Sugar and Matcha: Sift in the powdered sugar and matcha powder to the cream cheese mixture. Mix thoroughly until the matcha is evenly distributed and there are no lumps.
  6. Whip the Cream: In a separate bowl, whip the heavy whipping cream until it holds medium peaks. Be careful not to overwhip to avoid grainy texture.
  7. Combine Ingredients: Slowly fold the whipped cream into the cream cheese mixture using a spatula, ensuring not to deflate the airiness.
  8. Add Gelatin: Gradually drizzle the dissolved gelatin into the cheesecake mixture, folding gently to combine evenly.
  9. Assemble the Cheesecake: Pour the filling over the chilled biscuit base, smoothing the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until fully set.
  10. Serve: Once set, carefully remove the cheesecake from the springform pan. Optionally, dust with a light sprinkle of matcha powder on top for decoration. Slice and serve chilled for a refreshing dessert.

Notes

  • Use culinary-grade matcha for the best balance of flavor and color in desserts.
  • Gelatin bloom and dissolve carefully to ensure a smooth cheesecake texture without lumps.
  • Chilling time is essential to allow the cheesecake to fully set; overnight chilling yields the best results.
  • For a sweeter base, add sugar to the crushed cookie mixture before pressing.
  • Ensure cream cheese is at room temperature to avoid lumps in the filling.
  • Handle whipped cream gently to maintain volume in the filling.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Japanese-inspired
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/matcha-rare-no-bake-cheesecake-recipe/