Matcha Cheesecake

This Matcha Cheesecake is creamy, rich, and infused with the earthy flavor of Everyday Matcha by Bree Matcha. With no eggs and an easy no-bake method, it’s perfect for beginners and matcha lovers alike.

Ingredients (Serves 8)

For the Crust:

🍃 200 g digestive biscuits or graham crackers (crushed)

🍃  ½ cup melted butter

For the Cheesecake Filling:

🍃 2 cups cream cheese (room temperature)

🍃 1 cup heavy cream (whipped to soft peaks)

🍃 ¾ cup powdered sugar

🍃 2 tbsp Everyday Matcha (sifted)

🍃 1 tsp vanilla extract

🍃 2 tsp gelatin (or agar-agar for vegetarian version) dissolved in 3 tbsp hot water

Instructions

🍃 Mix crushed biscuits with melted butter. Press firmly into a springform pan to form the crust. Chill in the fridge for 20 minutes.

🍃 In a bowl, beat cream cheese + powdered sugar until smooth.

🍃 Add sifted Everyday Matcha + vanilla extract and mix well.

🍃 Stir in dissolved gelatin (or agar-agar).

🍃 Gently fold in whipped cream until fully combined.

🍃 Pour filling over the crust, smooth the top, and refrigerate for 5–6 hours (or overnight) until set.

🍃 Slice and serve chilled. Garnish with a dusting of matcha or white chocolate curls.

✨ Pro Tips

• Use agar-agar for a fully vegetarian version.

• For a baked option, bake the filled cheesecake at 160°C (320°F) for 45 minutes, then chill before serving.

• Pair with green tea or iced matcha for a perfect café-style dessert.