No-Bake Matcha Cheesecake Recipe

Ingredients

• 200 g Digestive Biscuits (crushed to fine crumbs)
• 100 g Unsalted Butter (melted, warm)
• 50 g Pistachios, shelled (roughly chopped, plus extra for garnish)
• 7 g Unflavored Gelatin (about 2 teaspoons)
• 30 ml Cold Water (for blooming gelatin)
• 400 g Cream Cheese (softened at room temperature)
• 80 g Granulated Sugar (adjust to taste)
• 120 g Unsweetened Greek Yogurt (full‑fat for creaminess)
• 200 ml Heavy Whipping Cream (cold, for whipping)
• 5 g Matcha Powder (about 2 teaspoons, high‑quality culinary grade)
• 60 ml Whole Milk (warm (about 40‑45°C) for dissolving matcha)
• 1 pinch Pinch of Salt (enhances flavor)

Instructions

1. Prepare the Crust

   Place the digestive biscuits in the blender and pulse until they become fine crumbs resembling powdered cookie gold.

   Time: PT2M

2. Add Butter and Pistachios

   Add the melted butter and half of the chopped pistachios to the crumb mixture. Pulse briefly and then stir with a spatula until the mixture looks like damp sand.

   Time: PT3M

3. Press the Base

   Transfer the crumb‑butter mixture into the springform pan. Press firmly with the bottom of a glass or the spatula to create an even layer. Chill in the refrigerator for 30 minutes to set.

   Time: PT5M

4. Bloom the Gelatin

   In a small saucepan, sprinkle the gelatin over 30 ml cold water. Let sit 5 minutes, then gently heat over low heat until dissolved, stirring constantly. Remove from heat and let cool slightly.

   Time: PT5M

   Temperature: Low heat

5. Mix Cream Cheese Base

   In a large mixing bowl, beat the softened cream cheese with the granulated sugar and a pinch of salt until smooth and creamy.

   Time: PT5M

6. Add Yogurt and Warm Milk‑Matcha Paste

   Stir in the unsweetened Greek yogurt until fully incorporated. In a separate cup, whisk the warm milk with the matcha powder until a smooth jade paste forms, then add to the cream cheese mixture and blend gently.

   Time: PT4M

   Temperature: ~40°C for milk

7. Whip the Cream

   In a clean bowl, whip the cold heavy cream until soft peaks form (about 2‑3 minutes).

   Time: PT3M

8. Combine Gelatin and Cream Cheese Mixture

   With the cream cheese mixture still moving, slowly drizzle the dissolved gelatin, folding gently to incorporate without deflating the mixture.

   Time: PT2M

9. Fold in Whipped Cream

   Using a spatula, fold the whipped cream into the gelatin‑infused cream cheese mixture until just combined, preserving the airy texture.

   Time: PT2M

10. First Layer Assembly

    Spoon half of the airy mixture over the chilled crust. Smooth the surface with a spatula. Return to the refrigerator to set for about 2 hours.

    Time: PT3M

11. Second Layer and Final Chill

    After the first layer has firmed, pour the remaining mixture (which now contains the matcha swirl) over the top, smoothing the surface. Chill the assembled cheesecake for an additional 2 hours or until fully set.

    Time: PT3M

12. Garnish and Serve

    Remove the cheesecake from the springform pan. Sprinkle the remaining chopped pistachios evenly over the top. Slice with a hot, wet knife for clean cuts and serve chilled.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

20 g

Fat

15 g

Fiber

1 g