Matcha Cheesecake
A creamy no-bake matcha cheesecake with a buttery cookie crust, topped with fresh mango and a drizzle of green matcha sauce. Quick to assemble and perfect for a refreshing dessert.
- Total time
- 20 min
- Servings
- 8
- Calories
- 420
- Protein
- 5g
Ingredients
- 8 oz cream cheese
- 1 cup heavy cream
- ½ cup sugar
- 2 tbsp matcha powder
- 1.5 cup graham cracker crumbs
- ½ cup butter
Instructions
- 1
In a medium bowl, mix 1.5 cups graham cracker crumbs with 0.5 cup melted butter until evenly moistened. Press firmly into the bottom of a 9-inch springform pan.
- 2
In a large bowl, beat 8 oz softened cream cheese with 0.5 cup sugar and 1 tbsp matcha powder until smooth and no lumps remain.
- 3
In a separate bowl, whip 1 cup heavy cream with the remaining 1 tbsp matcha powder until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- 4
Pour the filling over the crust and smooth the top. Refrigerate for at least 4 hours, until set and firm to the touch.
- 5
Before serving, top with sliced fresh mango and drizzle with a little extra matcha mixed with cream, if desired.
Tools you’ll need
- 9-inch springform pan
- mixing bowls
- electric mixer
- spatula
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