🍇 Matcha Grape Cheesecake (No-Bake, Creamy & Fresh)

✨ Ingredients (Serves 6–8 slices)

For the crust:

• 200 g digestive biscuits (or graham crackers)
• 100 g unsalted butter (melted)

For the matcha cheesecake layer:

• 250 g cream cheese (room temperature)
• 200 ml heavy cream
• 80 g sugar
• 2 tsp matcha powder (high quality for best color & flavor)
• 2 tsp gelatin powder (10 g)
• 3 tbsp warm water (to bloom gelatin)
• 1 tsp vanilla extract

For the topping:

• 200 ml whipped cream
• 200 g green grapes (seedless)
• 2 tbsp honey or grape syrup

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👩‍🍳 Instructions

Step 1: Prepare the crust

• Crush the biscuits into fine crumbs.
• Mix with melted butter until evenly combined.
• Press firmly into the bottom of a cake mold.
• Refrigerate for at least 30 minutes to set.

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Step 2: Make the matcha cheesecake layer

• Bloom gelatin with warm water for 5 minutes.
• Beat cream cheese and sugar until smooth and creamy.
• Add matcha powder and vanilla extract, mix well.
• Heat the bloomed gelatin slightly until dissolved, then mix into the batter.
• Whip the heavy cream until soft peaks form, then fold gently into the mixture.
• Pour over the crust and smooth the surface.
• Refrigerate for 3–4 hours (or until fully set).

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Step 3: Add topping

• Spread or pipe whipped cream on top of the cheesecake.
• Arrange fresh green grapes on top.
• Drizzle honey or grape syrup for a glossy finish.

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Step 4: Serve

• Slice with a warm knife for clean edges.
• Serve chilled for the best texture.

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💡 Pro Tips

• Use high-quality matcha → better color (bright green) and less bitterness.
• Do not overwhip the cream → keeps the texture light and smooth.
• Chill long enough → the cake should be firm but creamy, not runny.

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🔥 Final Result

A buttery crunchy base, topped with a silky smooth matcha cheesecake layer, finished with airy whipped cream and juicy fresh grapes. The flavor balance is next level: slightly bitter matcha + creamy richness + sweet, refreshing grapes. Clean, aesthetic, and premium dessert vibes.