Green Tea Mousse Cheesecake

  4.5 – 12 reviews  • Cheesecake Recipes

Have you been hunting for a no-bake green tea cheesecake in the Japanese way for a while now? This dish was made especially for you, then.

Prep Time: 20 mins
Cook Time: 1 mins
Additional Time: 7 hrs
Total Time: 7 hrs 21 mins
Servings: 12
Yield: 1 9-inch cheesecake

Ingredients

  1. 1 (4.8 ounce) package graham crackers, crushed
  2. 2 tablespoons white sugar
  3. 3 tablespoons unsalted butter, melted
  4. 2 tablespoons green tea powder (matcha)
  5. ½ cup warm water
  6. 2 tablespoons unflavored gelatin
  7. ½ cup cold water
  8. 2 cups whipping cream
  9. 2 (8 ounce) packages cream cheese, at room temperature
  10. ½ cup white sugar
  11. 1 teaspoon vanilla extract
  12. ¼ cup honey
  13. 2 eggs

Instructions

  1. Combine the graham cracker crumbs with 2 tablespoons of sugar in a mixing bowl. Drizzle in the melted butter and mix until evenly moistened. Press into the bottom of a 9-inch springform pan lined with waxed paper; set aside.
  2. Stir the tea powder into the warm water; set aside. Sprinkle the gelatin over the cold water; set aside.
  3. Whip the cream to stiff peaks; set aside. Beat the cream cheese, 1/2 cup sugar, vanilla, and honey in a clean mixing bowl. Beat in the eggs one at a time until evenly blended. Cook the gelatin mixture in the microwave until melted, about 45 seconds. Beat the gelatin and tea into the cream cheese mixture, then fold in the whipped cream until smooth. Pour into the springform pan. Refrigerate 7 hours to overnight before unmolding and serving.

Nutrition Facts

Calories 417 kcal
Carbohydrate 27 g
Cholesterol 134 mg
Dietary Fiber 0 g
Protein 6 g
Saturated Fat 20 g
Sodium 208 mg
Sugars 20 g
Fat 33 g
Unsaturated Fat 0 g

Reviews

Stephen Smith
I am a low carb lady and this recipe was so simply to modify! I just exchanged the sugar and honey for Zsweet. Plus I used a coconut butter crust instead of the graham cracker. I love it and will defiantly be making it again.
Alexander Rice
Nice recipe. I cut some sugar and added a little more green tea.
Lauren Porter
Super good! Kind of light but just right! Added matcha powder on top to add a little more flavor
Jesse Armstrong
I just finished making this and it was pretty good. I couldn’t find any matcha, which I thought was ridiculous since I live in Korea town! I decided to buy good quality green tea and emptied out 5 tea bags into my coffee grinder to produce matcha, it worked pretty well. I also incorporated some leftover matcha into my crust along with some green tea Pocky sticks. I don’t like melting my butter when I make gram cracker crusts because I feel that mixing in cold butter until the crumbs stick together give it a better taste and texture. I also decorated the cheesecake with green tea whipping cream, an apple swan and pocky sticks. Overall it’s a pretty good recipe, will defiantly be making it again (:
Walter Maynard
I have just finished this. However, I am concerned that, since I beat the egg directly into the mixture, it is still raw.
Angie Cherry
i followed the recipe exactly, and the mousse cake i made turned out great!!! i made it for my roommate and she just loved it. i made it in a heart shape by using a heart shape springform pan. i also sifted some greentea powder on the top of the cake, and chopped white chocolate flakes at the top, and it looks gorgeous..
Samuel Sparks
Avoid adding too much matcha as it can be a bit bitter. I think a white chocolate whipped cream would be a great accompaniment to this. I also used shortbread crust instead of graham. Tasty and light…not heavy like traditional cheesecakes.
Rodney Gill
The crust is good. But the cheesecake part had a “gelatinous” texture/flavor to it. I think there is too much gelatin. And the flavor was very one dimensional. Maybe it needs more honey, and a splash of lemon juice or zest to brighten up the flavor. Edible, but will be looking for another recipe, or tweaking this one.
Rebecca Oneal
Good recipe. Needs more machta powder to increase flavor. A bit on the bland side in that respect but otherwise is a good recipe.
Rita Campbell
Very good. Very sweet, so the grassy-ness of the green tea doesn’t stand out so much.
Brandon Wilson
Wow, I love green tea flavors and this was my very first attempt at making a dessert out of matcha. I am so used to getting this flavor from green tea ice cream, it was almost bizarre to have it in a fluffy airy mousse cake like this. The color is delightful and is not as rich as a lot of cheesecake. I really enjoyed this recipe!
Sylvia Rosario
Outstanding! This recipe is fabulous. The presentation is also gorgeous. Go make this NOW!

 

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