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 (4.8 ounce) package graham crackers, crushed
- 2 tablespoons white sugar
- 3 tablespoons unsalted butter, melted
- 2 tablespoons green tea powder (matcha)
- ½ cup warm water
- 2 tablespoons unflavored gelatin
- ½ cup cold water
- 2 cups whipping cream
- 2 (8 ounce) packages cream cheese, at room temperature
- ½ cup white sugar
- 1 teaspoon vanilla extract
- ¼ cup honey
- 2 eggs
Instructions
- 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.
- Stir the tea powder into the warm water; set aside. Sprinkle the gelatin over the cold water; set aside.
- 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
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.
Nice recipe. I cut some sugar and added a little more green tea.
Super good! Kind of light but just right! Added matcha powder on top to add a little more flavor
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 (:
I have just finished this. However, I am concerned that, since I beat the egg directly into the mixture, it is still raw.
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..
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.
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.
Good recipe. Needs more machta powder to increase flavor. A bit on the bland side in that respect but otherwise is a good recipe.
Very good. Very sweet, so the grassy-ness of the green tea doesn’t stand out so much.
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!
Outstanding! This recipe is fabulous. The presentation is also gorgeous. Go make this NOW!