No-Bake Matcha Cheesecake

Instructions

1. 1

   Make the crust: Mix crushed graham crackers, melted butter, and 2 tbsp sugar. Press firmly into the bottom of a 9-inch springform pan. Refrigerate while making filling.
2. 2

   Make matcha paste: Sift matcha into a small bowl, add hot water, and whisk until smooth. Set aside to cool.
3. 3

   Beat cream cheese with an electric mixer until smooth and fluffy, about 3 minutes. Add powdered sugar and vanilla, beat until combined.
4. 4

   In a separate cold bowl, whip heavy cream to stiff peaks.
5. 5

   Fold whipped cream into cream cheese mixture in two additions until smooth.

   💡

   Pro tip: Fold gently to keep the filling light and airy.
6. 6

   Transfer half the filling to the crust and smooth the top. Add matcha paste to remaining filling, fold until evenly green.
7. 7

   Spread matcha layer over white layer. Use a knife to create swirls if desired.
8. 8

   Refrigerate for at least 4 hours or overnight until set.

   4+ hours
9. 9

   Before serving, drizzle with melted white chocolate and dust with extra matcha powder.