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The Creamiest No-Bake Matcha Cheesecake

A premium no-bake cheesecake featuring white chocolate and a custard base for an incredibly silky, melt-in-your-mouth texture.
Print Recipe
Prep Time 40 minutes
Cook Time 5 minutes
Resting Time 4 hours
Servings: 6 people
Course: Dessert
Calories: 480
Ingredients Method

Ingredients
  

  • The Crust:
  • 90 g Biscuit crumbs Digestive or Oreo
  • 40 g Unsalted butter melted
  • The Filling:
  • 85 g White chocolate good quality
  • 18 g Matcha powder
  • 250 g Cream cheese room temperature
  • 2 Egg yolks
  • 34 g Granulated sugar
  • 120 g Milk
  • 5 g Gelatin sheets soaked in cold water
  • 170 g Heavy cream liquid

Method
 

  1. Crust: Mix biscuit crumbs and melted butter. Press firmly into a 6-inch mold. Chill.
  2. Matcha Base: Melt white chocolate and matcha powder together. Mix with softened cream cheese until uniform.
  3. Custard: In a pot, whisk yolks, sugar, and milk. Cook on low heat until thickened. Add soaked gelatin and stir to dissolve.
  4. Combine: Strain the hot custard into the matcha-cheese mixture. Whisk well.
  5. Finish Batter: Add liquid heavy cream. Stir until smooth. Strain the entire batter to ensure no lumps.
  6. Chill: Pour into the mold. Refrigerate for 4+ hours.
  7. Serve: Unmold carefully with a warm towel or hairdryer. Dust with matcha powder.