No-Bake Matcha Cheesecake
No-bake matcha cheesecake is a fridge cake with a crunchy biscuit base and a cream of cream cheese, mascarpone and whipped cream: cool, creamy and mildly sweet, with a clear, gently bitter matcha taste. It needs no gelatine and sets firm enough to slice overnight in the fridge.
- Prep time
- 25 min
- Total time
- 6 h 25 min
- Makes
- 1 springform tin 20 cm (10 slices)
- Difficulty
- Medium
Caffeine: by calculation about 10 to 40 mg per serving (from 1 g matcha)
Ingredients
- 200 g plain butter biscuits
- 80 g butter, melted
- 400 g full-fat cream cheese
- 250 g mascarpone
- 100 g icing sugar
- 8 g matcha for the cream
- 200 ml cold whipping cream
- 2 g matcha for dusting
Utensils
- Springform tin, 20 cm
- Baking paper
- Freezer bag and rolling pin, or a food processor
- Sieve
- Two mixing bowls and electric hand mixer
Method
- Line the base of the springform tin with baking paper. Crush the biscuits finely and mix them with the melted butter.
- Press the crumbs firmly into the base of the tin and chill.
- Put 8 g of matcha through the sieve into the icing sugar and mix well.
- Stir the cream cheese and mascarpone briefly with the matcha sugar until smooth and no green streaks remain.
- Whip the cream until stiff and carefully fold it into the cream cheese mixture.
- Spread the mixture over the base, smooth the top, cover and chill for at least 6 hours, better overnight.
- Release the cheesecake from the tin and, just before serving, dust 2 g of matcha over it through the sieve.
Variations and tips
- Firm without gelatine: Full-fat cream cheese, mascarpone and whipped cream give the cream its body, and time in the fridge does the rest. With lower-fat versions the cream becomes softer and is harder to slice.
- Matcha without lumps: Mixing the matcha with the icing sugar prevents green lumps in the cream. Alternatively, stir the sieved powder smooth with a little cream first and then add it to the rest.
- With quark: If you replace part of the cream cheese with low-fat quark, the cream tastes fresher and slightly tangy. It also becomes softer, so plan on chilling it overnight.
- Other bases: Instead of butter biscuits, wholemeal biscuits or hazelnut biscuits work well, as their roasted notes go nicely with matcha. The amount of butter stays the same.
- It stays green when cold: Because the matcha is not baked, the cream stays light green. White ingredients such as cream cheese and cream make the green look friendly, and the matcha on top goes on only just before serving.
- Clean slices: Dip the knife into hot water before each cut and wipe it dry. That keeps the cut edges smooth.
- Toppings: Fresh strawberries or raspberries bring acidity and colour, and chopped white chocolate extra sweetness.
Frequently asked questions
Does the cheesecake set without gelatine?
Yes, if you use full-fat cream cheese and mascarpone and whip the cream until stiff. The chilling time is what matters: at least 6 hours, better overnight. With low-fat versions or a lot of quark the cream stays softer.
Can I use quark instead of cream cheese?
Partly, yes. Some low-fat quark makes the cream fresher and slightly tangy, but also softer. If you replace the cream cheese completely, the cake usually does not become firm enough to slice without gelatine.
How long does the matcha cheesecake need to chill?
At least 6 hours, better overnight. Only then is the cream firm enough to slice. Well covered, it is less likely to take on other odours in the fridge.
Can I bake the matcha cheesecake instead?
This recipe is designed to be made without baking. For a baked cheesecake you need a separate recipe with eggs. Baking also dulls the green, because heat and a long baking time mute the colour.
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