Since Matcha is naturally mild and slightly sweet, it is not only delicious by itself, but it is also delicious in almost anything—drinks, desserts, meals—the possibilities are endless. To increase awareness of Matcha’s incredible versatility, we often have professional bloggers and recipe makers create recipes for us using our Cooking Grade Matcha. To make sure these recipes are doable for non-professionals like us, we occasionally have blog posts like this one, re-creating recipes made by professionals and giving you our tips, input, and our thoughts for a successful cooking experience.
For this blog post, I tried making the “No-Bake Matcha Cheesecake” found in the recipes page of our website.
What got me wanting to try this recipe was the words “no-bake” in the title. I always seem to have some sort of trouble with ovens and fire, so a no- bake recipe sounded perfect for me. No burning my arm on the edge of the oven this time! Anyway, I had a lot of fun creating this cheese cake because although it’s not something I’ve done before, it was easy enough to get it right the first time—my hard work yielded a perfectly delectable cake.
One thing that I noticed while making this recipe was that you need to follow the instructions exactly as it says, or else the consistency of the cake could potentially get messed up. Too much gelatin and the cake could too much resemble the consistency of a Jell-O. Too little gelatin and the cake could end up falling apart. For me, I think the cake came out a tad bit on the Jell-o-ey side because I feared that the cake wasn’t going to set. Another thing I would recommend is measuring and putting aside the ingredients beforehand, because I found myself rushing to measure my ingredients in the process.
Here are the ingredients I used for this cake:
For the crust:
- 7oz Graham Crackers (I used the Honey maid brand)
- 1 stick of unsalted butter (this needs to be room temperature)
For the cheese cake filling:
- 3 tbsp water
- 1 tbsp gelatin
- 5 oz cream cheese
- ½ cup sugar
- 1 tbsp Aiya cooking grade Matcha
- 1 oz sour cream
- 1 tsp lemon juice
- ½ cup heavy cream
For the decoration (if desired):
- Whipped cream
- Mint leaves
- Fresh fruits (I skipped this step, but I think blueberries around the edge would have added a nice touch)
- 1. First, we make the crust. Put the 7 oz graham crackers (around 13.5 graham cracker sheets) in a big Ziploc bag and use a rolling pin to crush the crackers into fine crumbs.
- 2. Next, combine the crumbled graham crackers with 1 stick of room temperature butter. I actually forgot to leave the butter out, so I had to microwave it for about 10 seconds to make it soft enough to work with (which worked perfectly fine). Combine the graham cracker crumbs and the butter together to form a soft dough. Let it rest for 30 minutes.
- 3. Once the crust has been out for 30 minutes, Press the graham cracker dough into a pie plate. This part took me a while because I’m a bit of a perfectionist, and it took a while to get the crust to be even in thickness all around.
- 4. Now, we set the pie crust aside and work on the actual cheese cake. The next step on the recipe says to mix the 1 tbsp gelatin with the 3 tbsp room temperature water, but I would actually recommend doing this at the very end, and with hot water. The gelatin hardened quickly, and was grainy from using the room temperature water.
- 5. Next, I sifted the Matcha into a bowl and added 1 tbsp room temperature water, mixing the two until a paste was formed. I made the mistake of using a spoon (instead of a whisk), which didn’t completely break up the little Matcha chunks, so my cake had some tiny clumps in it. But no big deal—it didn’t take away from the taste or looks of the cake. I would recommend using a fork if you don’t have a whisk.
This is what will give the cake the pretty green color:
- 6. Next, measure 5.5 oz of cream cheese, and mix it until it is soft and smooth. Once smooth, slowly mix in the ½ cup sugar into the cream cheese, mixing as you pour.
- 7. Next, add the Matcha paste, 1 oz sour cream, and 1 tsp lemon juice into the cream cheese mixture. This will give the cheese a pretty green hue.
- 8. Mix the 1 tbsp gelatin with the 3 tbsp hot water until the gelatin is fully dissolved. Then, quickly mix in the gelatin to the Matcha cream cheese mixture.
- 9. Next, whip up the ½ cup heavy cream with an electric hand mixer until it looks fluffy. Though this step could probably be done by hand, using the hand mixer is probably better because since whipping the cream by hand may take longer, this can cause the gelatin in the Matcha cream cheese mixture to harden before we can add in the whipped cream. If you do whip the cream by hand, I would recommend either occasionally mixing the Matcha cream cheese mixture or adding the gelatin after the Matcha cream cheese and whipped cream have been combined.
- 10. Then, combine the Matcha cream cheese mixture with the whipped cream by “folding in” the Matcha cream cheese mixture. This technique seemed to work well, because I think mixing them in a circular motion may have flattened the whipped cream.
- 11. Finally, pour the finished mixture into the graham cracker crust. I used a silicone spatula to flatten and smooth out the mixture. Once done, put the cheese cake in the fridge to set. Mine took about 20 minutes to harden. I was surprised at how fast the mixture hardened (I thought it was going to take a couple of hours).
- 12. The last step is optional—the decoration. I added a little mint leaf from my garden in the center and it looked like this:
I wanted to add whipped cream around the sides, but I realized that I didn’t have the tools to make it look nice, so I decided against it. I tried cutting a slice and adding some whipped cream on there with a spoon, however. I think this dessert would go perfect with some tea.
Overall, I was pleasantly surprised at how well the no-bake cheese cake came out. The cake had a nice, fluffy texture to it because of the gelatin, and it wasn’t too sweet, which I liked. But for those who prefer sweeter, I’d recommend putting a little more sugar. Next time, I think I want to try adding a blueberry flavor to this cake. Because blueberries are not extremely sweet, I think it would go well with the mild taste of the