Recipe: Perfect Non-baked Matcha cheesecake (easy)

Non-baked Matcha cheesecake (easy).

You can cook Non-baked Matcha cheesecake (easy) using 9 ingredients and 14 steps. Here is how you cook it.

Ingredients of Non-baked Matcha cheesecake (easy)

1. Prepare 75 g of digestive biscuits.
2. Prepare 40 g (1/3 stick) of unsalted butter, melted.
3. You need 8 g of (~4 tsp) of green tea matcha powder.
4. You need 70 ml of (~1/3 cup) of hot water.
5. You need 70 ml of (~1/3) of cold water.
6. You need 9 g of (~4 tsp) of gelatine powder.
7. It's 225 g of (8oz/one block) of cream cheese.
8. Prepare 60 g of (~1/3 cup) of sugar.
9. Prepare 250 ml (1 cup) of whipping cream.

Non-baked Matcha cheesecake (easy) instructions

1. Using a food processor, grind the biscuits up into a fine powder. Then, add in the butter and blend until a wet sand consistency is achieved..
2. Line the bottom of a 6 inch springform cake pan with parchment paper.
3. Pour the biscuit mixture into the pan and press to form an even layer.
4. Set aside and chill in the fridge.
5. Whisk together the matcha powder and hot water until well dissolved and then set aside to cool.
6. Sprinkle the gelatin powder over the cold water and then set aside for it to set..
7. In a large bowl, whisk together the cream cheese and sugar until well combined..
8. In another bowl, whip up the whipping cream until soft peaks form.
9. Whisk the green tea matcha mixture into the cheese mixture until well combined..
10. Melt the gelatin mixture in hot water until fully dissolved, stirring occasionally. Whisk this into the cheese mixture.
11. Gently fold in the whipped cream until no streaks of cream remain. Pour the complete batter into the pan on top of the chilled biscuit base.
12. Refrigerate for 7-9 hours, preferrably overnight, until the cake is fully set.
13. Release cake from springform pan and dust with matcha powder before cutting and serving.
14. Enjoy!.