🍵 Matcha Cheesecake (No-Bake, Ultra Creamy & Smooth)

✨ Ingredients (Serves 6–8)

🍪 Crust

• 200 g Oreo cookies (or chocolate biscuits)
• 80 g melted butter

🍵 Matcha Cheesecake Filling

• 300 g cream cheese (room temperature)
• 200 ml heavy cream (cold)
• 80 g sugar
• 2 tsp matcha powder (high quality for best color/flavor)
• 1 tsp vanilla extract
• 6 g gelatin powder (or 3 gelatin sheets)
• 3 tbsp cold water (for blooming gelatin)

🍒 Toppings (Optional but aesthetic)

• Sweet red beans (anko)
• Mint leaves
• Extra matcha powder (for dusting)

👩‍🍳 Instructions

🔹 Step 1: Make the crust

• Crush Oreo cookies into fine crumbs
• Mix with melted butter
• Press firmly into the bottom of a springform pan
• Chill in fridge for 20–30 minutes

🔹 Step 2: Bloom gelatin

• Mix gelatin with cold water
• Let sit 5–10 minutes until fully absorbed

🔹 Step 3: Prepare matcha mixture

• Sift matcha powder (avoid lumps)
• Mix with 2–3 tbsp warm cream → smooth paste

🔹 Step 4: Make cheesecake base

• Beat cream cheese + sugar until smooth
• Add vanilla
• Add matcha mixture → mix until evenly green

🔹 Step 5: Whip cream

• Whip heavy cream to soft peaks
• Fold gently into cream cheese mixture

🔹 Step 6: Add gelatin

• Melt bloomed gelatin (microwave 10–15 sec or double boiler)
• Mix into batter quickly and evenly

🔹 Step 7: Set the cake

• Pour filling over chilled crust
• Smooth the top
• Refrigerate at least 6 hours (best overnight)

🔹 Step 8: Decorate & serve

• Dust with matcha powder
• Add red beans + mint
• Slice with a warm knife for clean cuts

💡 Pro Tips

• Always sift matcha → prevents clumps
• Use ceremonial-grade matcha for vibrant green color
• Do NOT overwhip cream → will make texture heavy
• Chill long enough → this cake sets slowly
• For extra depth: add a thin layer of white chocolate ganache inside

🔥 Final Result

• Texture: silky, mousse-like, super smooth
• Flavor: slightly bitter matcha balanced with creamy sweetness
• Look: minimalist, Japanese café aesthetic