For the cheesecake lovers who want to incorporate Matcha into their favourite. This no bake recipe is easy to make and great for emphasizing the Matcha flavour. Oreos and Matcha taste so good together as well.
Prep time 30 mins
Cooking time 40 mins
Chill time 40 mins for crust then 4 hours to set
What you’ll need to serve around 6:
Step 1: Separate the oreo biscuit from the cream filling (you won’t need the cream filling so throw away or you can add to the filling but I don’t), fill a bag with the biscuits and smash with a rolling pin until it resembles bread crumbs. Set some biscuits aside to sprinkle over the top.
Step 2: Pour the biscuits into your mould, then add the melted butter and mix thoroughly. Pat down firmly and push a little to the ends to create a little edge to your cheesecake. Leave to chill in the fridge for at least 40 minutes or in the freezer for 20 minutes.
Step 3: Cut and mix the cream cheese until smooth, separate out 3/4 into another bowl and add the Matcha and mix until combined. Then in another bowl whip the cream to soft peaks.
Step 4: Fold proportionate amounts of the cream into both cream cheese mixtures – this creates a lighter textured cheesecake. Once fully combined, leave to rest in the fridge until the crust is ready
Step 5: Pour either mixture first and the other on top to create a two layered slice.
Step 6: Pop back into the fridge to chill and set for at least 3 hours or in the freezer for 2 hours, although it’s best to leave it in the fridge overnight.
Step 7: Once it’s set, take the cheesecake out of its mould and start to decorate! Sprinkle oreo biscuit crumbs, pieces of oreos, Matcha and anything you like over it!
If you can’t wait for the cream cheese to thaw just microwave the cream cheese in small bursts at a low heat
If you want to skip the two layer effect, just mix the Matcha and cream cheese in one bowl but add a bit more Matcha to really get that kick – or add to taste.
Diced fresh or canned mangoes are surprisingly good with this.