November 6, 2015
Matcha has been all the craze: from Matcha lattes to Matcha granolas, the obsession with this superfood shows no signs of abating. We jumped onboard the Matcha bandwagon and are loving every moment of it. A silky smooth cup of Matcha latte may be good, but more inviting would be this No Bake Matcha Cheesecake. It’s easy, delicious and takes almost no time at all. And bonus point: this recipe ensures no mess amidst all the frantic Christmas party preparation.
1.5 cups Graham Cracker Crumbs
2 Tbsp Granulated Sugar
6 Tbsp Butter, melted
16 Ounces Cream Cheese, softened
1 Tsp Pure Vanilla Extract
3 Tbsp Matcha Powder
1 Cup Powdered Sugar
3/4 Cup Heavy Whipping Cream
1. For the crust, in a medium bowl, combine the cracker crumbs and sugar. Stir in the melted butter until well-combined. Pour mixture into a 9-inch springfoam pan. Refrigerate while you prepare the filling.
2. In a large bowl and using an electric handheld mixture, mix the cream cheese, vanilla and powdered sugar for 2 – 3 minutes, until smooth and light.
3. Add in whipping cream and continue mixing for 4 – 5 minutes, until thick and creamy.
4. Finally, pour filling into the pan and spread evenly. Cover with plastic wrap and freeze for at least 4 hours. We like to freeze for 8 hours to ensure the cake achieves a nice even consistency.