No-Bake Matcha Cheesecake Recipe

Method

• 1)

  Prepare the Cookie Crumble Crust. In a non stick pan, pour in 2 Tablespoons Granulated Sugar and heat on medium. It will take a few minutes for the sugar to liquify, keep and eye on it and stir often with a silicone spatula.

• 2)

  As soon as the sugar liquifies, add the 4 Tablespoons of unsalted butter and stir well so the butter and the liquid sugar are combined.

• 3)

  Once all the butter has melted, add 1 ½ Cups of Cookie Crumbs and mix well, coating all the crumbs with the butter-sugar mixture. Keep on medium heat for 1 minute while you’re mixing the cookie crumbs. Pour the crumbs into a bowl and set aside to cool.

• 4)

  Bloom the Gelatin. In a small sauce pan, pour in the ¼ cup water and sprinkle in the 2 Teaspoons of gelatin and stir. Let it sit for a few minutes until the gelatin swells and has absorbed all the water. Turn your stove on low and heat until the gelatin has melted, then set aside to cool.

• 5)

  Add ½ Cup Heavy Whipping Cream to your mixing bowl, beat on high until stiff peaks form. Scoop out the whipped cream and set it aside in a bowl.

• 6)

  In the same mixing bowl, add the 16 oz of Cream Cheese, 1 Cup of Powdered Sugar, 3 Teaspoons of Matcha Powder and 1 Teaspoon of Vanilla Paste and mix on medium high until the mixture is smooth, light and fluffy.

• 7)

  Add the 1/2 Cup of Sour Cream and Whipped Cream to the mixing bowl. Mix on medium until everything is combined and the mixture is smooth and creamy. You should taste it at this point, some matcha powders are more bitter than others so you may need to add a few more tablespoons of powdered sugar to suit your taste.

• 8)

  Make sure your gelatin is still liquid, if it has started to gel, heat it again so it liquifies. The gelatin can be slightly warm, but it should not be hot when you pour it into your cheesecake mixture. With the mixer on low, slowly drizzle the gelatin into the cheesecake mixture and mix for another 1-2 minutes so the gelatin is evenly distributed.

• 9)

  Add the cookie crumbs to your serving cups, you want about 1 cm of crust on the bottom, you don’t need to pack the crumbs tightly, but you can just use a small spoon to even it out. I reserved a few tablespoons of the crumbs to top the cheesecake cups.

• 10)

  Attach a large round pastry tip to a pastry bag (I used a Wilton 1A Tip) and fill it with the cheesecake mixture. Pipe the cheesecake mixture into your serving cups and refrigerate for at least 4 hours. Top with whipped cream and dust with Matcha Powder before serving.

  I filled 12 mini cups with about 3oz of cheesecake each.