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Super Easy, No Fuss, No-Bake Matcha Cheesecake!

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Easy Raw Matcha Cheesecake

One of my favourites desserts in the world is the good ol' cheesecake. Sometimes I just don't have time to make desserts which involve using the oven and following each step methodically. I do like to just throw things together, whizz it up and voilà - magic!

This Japanese inspired raw cheesecake involves no cooking and minimal cleaning up.

Enjoy!

Enna x

Ingredients

Serves 1-2 using a 3" cake tin.

1 Digestive crackers
2 Marie crackers
1 tbsp white toasted sesame seeds
15g melted butter
50g Silken Tofu
50g Cream cheese
50g Greek or Thick natural yoghurt
25ml Full fat cream
25g sugar
1/2 tbsp lime juice
2.5g Gelatine powder
25ml hot water (not boiling)

To Garnish

Freeze dried berries 
Method
  1. Line the pan with baking paper.
  2. Crush the crackers, sesame and add melted butter.
  3. Placed the crackers into the pan to make a base. Place in fridge to cool.
  4. Blend tofu, cream cheese, yoghurt, cream, sugar and lime juice together.
  5. Mix the Gelatine powder and hot water together. Add to your cheesecake filling.
  6. Pour into the tin and let it cool in the fridge for at least 2-3 hours.
  7. Serve with your cheesecake and garnish with freeze-dried berries, ganache/chocolate drizzle and mousse.

Easy no bake Japanese raw Matcha Cheesecake

 

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