3 Ways to Make Soft and Fragrant Matcha Cheesecake Without an Oven

Crush the cookies and mold

First, break 75g of crispy cookies in half and place them in a food processor to grind them into fine crumbs.

Next, add 1 spoon of matcha powder along with the cookies and continue grinding until fine. During the grinding process, stop the machine about 2 – 3 times to stir evenly, this will help the crust be smoother!

Then, add all 40g of melted unsalted butter and blend the mixture once more. Next, pour the cookie mixture into a mold (with a diameter of about 16 cm), spread it evenly and press it down firmly to form the crust.

Finally, place the crust in the refrigerator for about 30 minutes to help the crust become firmer and harder.

Soak the gelatin and dissolve the green tea powder

While waiting for the cake base, place all 12g of gelatin into a bowl of regular water and soak for about 10 – 15 minutes (if the weather is too hot, replace with cold water).

Next, add 15g of green tea powder (matcha) into a large bowl and add 3 tablespoons of hot water, using a whisk to stir well and dissolve the powder.

Heat the milk and gelatin mixture

Add 150ml of unsweetened fresh milk to a pot and heat for about 3 minutes on low heat until the milk is warm (do not let it boil).

Next, add the soaked gelatin into the pot of milk and stir well to dissolve the gelatin completely. If the gelatin has not dissolved, place it on the stove, heat and stir for about 2 minutes!

After the gelatin has dissolved, wait for 10 – 15 minutes for the mixture to cool down slightly.

Mix the cream cheese mixture with the milk mixture

For the cream cheese, set it aside in a separate bowl and mash it together with 115g of granulated sugar. Use a whisk to mash and stir evenly so that the sugar and cream blend together.

Next, gradually add whipping cream into the cream cheese and mix well. When the mixture becomes liquid, use a whisk and beat vigorously for about 5 – 7 minutes until the mixture is thick and smooth.

At this stage, add the gelatin milk mixture along with the cream cheese from earlier and use the whisk to mix thoroughly for about 5 minutes.

Mix green tea cream

You add about 300g of the cream cheese and milk mixture into the bowl of green tea (matcha) that was dissolved in the previous step and stir well.

Then, you scoop the mixed green tea cream back into the remaining cream cheese and milk to obtain a lighter-colored green tea cream cheese.

Finally, you scoop 2 tablespoons of each cream into 2 separate bowls for decorating the cake.

Pour into mold and decorate

You pour all the lighter-colored green tea cream cheese into the cake base mold, spreading the mixture evenly. Next, you carefully pour the darker green tea cream into small circular shapes in the center of the cake.

Then, you scoop each spoonful of the darker green tea cream cheese and pour them into small circles around it and decorate as desired.

To create a heart shape, you use a toothpick and connect the circles together. Finally, you leave the cake in the refrigerator for 6 hours to fully set, then remove the mold from the cake, and it’s done.

Final product

Matcha cheesecake has the characteristic green color of matcha, a crumbly cookie base, and a rich, aromatic layer of matcha cream on top that is hard to resist.

Just a bite of the cake will stimulate all your senses to the max. With its vibrant colors and eye-catching appearance, the matcha cheesecake will surely make you and your family love it, so show off your skills right away!

Soak gelatin

Add 30ml of cold water to 10gr of gelatin and soak for about 15 minutes until the gelatin softens. Then, use a microwave or steam to completely dissolve the gelatin, then let it cool at room temperature.

Make the cake base

Put 12 oreo cookies into a blender and crush them. Then, add 50gr of melted unsalted butter, mix well, and spread the mixture into a round cake mold, using a spoon to press it tightly to form the cake base.

Next, place the cake mold in the refrigerator for at least 30 minutes.

Mix cheese with yogurt

You add 150g cream cheese, 1 box of unsweetened yogurt, and the cooled gelatin into a bowl. Then, use a whisk to beat until the mixture is well combined.

Whip the cream

Use a mixer to beat 100ml of whipping cream until the cream reaches soft peaks. Then mix the whipping cream into the cheese mixture, using a spatula to gently fold using the fold technique.

Mix the green tea with the cheese cream mixture

Next, take a clean bowl, dissolve 5g of green tea powder with 15ml of boiling water, and stir well until the powder is completely dissolved.

Then, divide the whipped cream mixture into 5 small portions, adding each portion into a separate bowl. Next, add 1/2 teaspoon of green tea to 2 portions, and 1 teaspoon of green tea powder to 1 portion, and mix well to combine the mixtures.

Finally, you will have 2 portions of white cream, 2 portions of light green, and 1 portion of dark green.

Pouring the mold

After preparing the cream, take the cake base out of the refrigerator and gradually add 2 portions of white cream first, spreading it evenly. Next, add 2 portions of light green cream, and finally, the dark green cream.

Then, place the cake mold in the refrigerator for at least 2 hours or more to allow the cake to set completely.

Finished product

After the cake has set, you can decorate it as you like.

The matcha oreo cheesecake has a very eye-catching color with the top layer being dark green, followed by light green, white, and finally dark brown. The cake has a strong green tea aroma, with the sweet, creamy taste of cheese and whipped cream, making it very appealing.

Make the cookie crust

You break 90g of crispy cookies in half and put them into a food processor to grind them finely. Next, you place a pot on the stove and melt 50g of unsalted butter for about 3 minutes, making sure to stir constantly!

Then, you add all the butter to the cookie crumbs in the food processor and continue to blend the mixture for about 1 minute. Next, you line the cake mold (about 18 cm in diameter) with parchment paper, then add the butter and cookie mixture, spreading it evenly and pressing down firmly to shape the crust.

Finally, you put the crust into the refrigerator for 30 minutes to 1 hour to let it harden!

Prepare the lemons

After purchasing the lemons, wash them thoroughly and use a grater to finely grate the lemon zest, then set it aside. Next, squeeze the juice from the 2 lemons.

Making lemon butter filling

To make the lemon butter filling, place a pot on the stove and add 80ml of water, 60gr of sugar, 20gr of cornstarch, along with the lemon juice from earlier, then cook and stir evenly until the mixture thickens.

After about 2 – 3 minutes, add 20gr of unsalted butter to the mixture, stir well, and add all the grated lemon zest and egg yolk, mixing everything together for another 1 – 2 minutes before turning off the heat.

Pour all the lemon cream filling into a small mold (about 13 – 14 cm in diameter), spread it evenly, and place it in the freezer for about 30 minutes.

Dissolving green tea powder and gelatin

Add 8gr of green tea powder (matcha) to a bowl and pour in 70ml of hot water, then dissolve the powder.

Next, soak 9gr of gelatin in cold water for about 10 minutes. After that, remove the gelatin and dissolve it in a little warm water (about 20ml).

Mix cream cheese

You put 250g of cream cheese in a separate bowl along with 80g of sugar and then use a whisk to mix the mixture well.

For the whipping cream, you pour it into a large bowl and use a mixer to whip it for about 4 – 5 minutes until the cream has a certain stiffness.

Mix the green tea cream cheese mixture

You add all the dissolved green tea powder into the cream cheese and mix it thoroughly. Next, you add the gelatin in and stir for about 2 – 3 minutes.

Then, you pour the green tea cream cheese mixture into the whipping cream bowl and continue to whisk until the ingredients are well combined.

Pour into mold and decorate

In this final step, take the lemon butter filling out of the mold and place it in the center of the cake base mold. Then, pour all the green tea cream cheese mixture in and place it in the refrigerator for about 4 hours or overnight to let the cake set.

Next, take the cake out of the mold and sprinkle a little green tea powder on the surface of the cake, adding a few slices of lemon and fruits of your choice for decoration.

Finished Product

Matcha cheesecake has the characteristic green color of matcha. The cake is decorated with a few slices of lemon and some grapes that look really eye-catching.

Taking a bite of the cake, you can feel the fragrant lemon flavor, unusual and combined with the creamy lemon filling inside, blending with the crumbly cake base and the rich cream layer. Just a taste is enough to be irresistible.

This weekend, you should head to the kitchen and change up the flavors for your family with this visually appealing and incredibly enticing matcha lemon cheesecake!