Surprise your family and friends by making this matcha marbled no-bake cheesecake this holiday season. It is easier to make than the Japanese souffle cheesecake.
What is no-bake cheesecake
No-bake cheesecake is called “rare cheesecake” in Japan. As the name suggests, you don’t need to bake the cake. It is so simple to make and doesn’t require many kitchen devices because you basically beat all the ingredients and then refrigerate to set.
6 No-bake cheesecake filling ingredients
It only requires 5 ingredients for the cream cheese filling and Oreo cookie crust. You need to gather cream cheese, powdered sugar, heavy whipping cream, lemon juice, matcha powder, and gelatine. Using gelatine makes this cake easier to set and also keeps this cheesecake airy and fluffier.
The crust for no-bake cheesecake
I used Oreo original cookies for the crust. It’s rich cocoa flavor really matches with the subtly matcha flavored cheesecake filling. You can get Oreo Baking Crumbs online, which is already crushed and so it is convenient. Alternatively, you can substitute with Graham Crackers.
Silky smooth no-bake cheesecake filling
The aim is for the final product to be a silky smooth, airy and fluffy cheesecake without any lumps. In order to achieve this texture, we need to pick the right ingredients. I use the Philadelphia brand, original all-natural cream cheese block. This is what I used to use in Japan also. Also, it is important to use powdered sugar.
Leave the cream cheese blocks at room temperature or microwave for 20 seconds at 500W to soften the cream cheese in a large bowl. Smooth the softened cream cheese well with a rubber spatula at this stage. This is an important step because we don’t want to risk any lumps remaining in the filling.
Then we need to prepare matcha and gelatine. Gelatine really helps to set in a short time and keep the airy fluffy texture. I used gelatine sheets but if it is not available, you can use the same weight of gelatine powder. After you made matcha, sprinkle gelatine powder over the matcha. The rest of the procedure is the same.
Matcha Marble effect
Now we are going to whip the heavy cream. Add lemon juice which helps to whip easier. We don’t need to whip it firm so use an electric handheld mixer and beat until it till it forms a soft peak.
Then carefully and gently fold it into the matcha cheesecake mixture. Pour all into the prepared springform with Oreo crust. Cover with cling wrap and chill for about 4 hours.
Other Japanese cheesecakes to check out
You may also be interested in other types of Japanese cheesecakes. Check these recipes on my blog. There are all so very yummy and slightly decadent.
Make ahead and store
You can make this cheesecake ahead of time. It will definitely set in 4 hours or less but I rest it overnight. It will freeze well too, so you can have some ready for parties or office lunches. Slice the cheesecake and wrap it individually with cling wrap then store them in an airtight container. It stores for a month in a freezer.
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- 8 inch springform pan
- 137 g Oreo original cookies *1
- 30 g unsalted butter (melted) *2
Cheese cake filling
- 500 g Philadelphia original cream cheese *3
- 120 g powder sugar *4
- 300 ml heavy cream *5
- 2 tsp lemon juice
- 1 tsp matcha powder
- 2 tbsp hot water
- 8 gelatine sheets *6
- Prepare the spring form by lining the springform with parchment paper and set aside.
- Place the all Oreo cookies in a ziplock bag. Crush them into crumbs with a rolling pin over the bag.
- Put the biscuit crumbs in a mixing bowl and add melted butter.
- Combine them all together with a wooden spatula evenly.
- Press the crumb mixture onto the bottom of an 8 inch spring form and press them firmly with the bottom of a measuring cup.
- Place cling wrap over and set aside in a fridge.
Cheese cake filling
- Soak the gelatine sheets in a bowl of water.
- Sift the matcha powder with a fine strainer into to a little bowl.
- Add hot water and stir to make matcha.
- Remove excess water off soaked gelatine and add them into the matcha.
- Over a hot bath, dissolve the gelatine into matcha and set aside.
- Place cream cheese in a large mixing bowl and microwave for 20 seconds on 500w. Alternatively, leave the cream cheese blocks at room temperature for a while beforehand.
- Stir the cheese with a rubber spatula to smooth until no lumps are seen.
- Add powdered sugar in three times and mix them well each time.
- Pour the matcha gelatine mixture into the creamcheese bowl and combine them all together well.
- Whip up the heavy cream. Pour the heavy cream into a mixing bowl.
- Add lemon juice and whip up till it form soft peak.
- Fold the whipped cream into the matcha cheesecake mixture carefully and gently.
- Transfer the matcha cheesecake filling into the prepared spring form with oreo crust.
- Flatten the top of the cheesecake with a spatula.
- Wrap with cling wrap and chill in the fridge for about 4 hours.