“Been looking for a no-bake Japanese-style green tea cheesecake for a long time? Well, this is the recipe created just for you.” - by Erika
Ingredients
Adjust Servings
Original recipe yields 1 9-inch cheesecake
Directions
- Combine the graham cracker crumbs with 2 tablespoons of sugar in a mixing bowl. Drizzle in the melted butter and mix until evenly moistened. Press into the bottom of a 9-inch springform pan lined with waxed paper; set aside.
- Stir the tea powder into the warm water; set aside. Sprinkle the gelatin over the cold water; set aside.
- Whip the cream to stiff peaks; set aside. Beat the cream cheese, 1/2 cup sugar, vanilla, and honey in a clean mixing bowl. Beat in the eggs one at a time until evenly blended. Cook the gelatin mixture in the microwave until melted, about 45 seconds. Beat the gelatin and tea into the cream cheese mixture, then fold in the whipped cream until smooth. Pour into the springform pan. Refrigerate 7 hours to overnight before unmolding and serving.
Nutrition
Amount Per Serving (12 total)
- Calories
- 420 cal
- 21%
- Fat
- 32.6 g
- 50%
- Carbs
- 27.4 g
- 9%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"Wow, I love green tea flavors and this was my very first attempt at making a dessert out of matcha. I am so used to getting this flavor from green tea ice cream, it was almost bizarre to have it in a ..." See morefluffy airy mousse cake like this. The color is delightful and is not as rich as a lot of cheesecake. I really enjoyed this recipe!"
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