For a smoother crust, pulse the graham crackers in a food processor until finely ground. Ensure the cream cheese is at room temperature for a lump-free base. When melting the gelatin, do not overheat, as this can reduce its effectiveness. Gently fold in the whipped cream to maintain a light and airy texture. Allow ample time for the cheesecake to set fully; overnight is best for optimal results. For a more intense matcha flavor, increase the amount of green tea powder slightly, but be mindful of bitterness.
Green Tea Mousse Cheesecake
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PREP TIME20 mins
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COOK TIME1 mins
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TOTAL TIME7 hrs 21 mins
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SERVING12 People
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VIEWS58
Embark on a culinary journey to Japan with this ethereal no-bake green tea cheesecake. Delicate matcha-infused mousse atop a crisp graham cracker crust creates a symphony of textures and flavors, perfect for a sophisticated dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol134 mg
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Fiber0 g
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Protein6 g
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Saturated Fat20 g
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Sodium208 mg
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Sugar20 g
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Fat33 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Crust: In a mixing bowl, combine the graham cracker crumbs with 2 tablespoons of sugar. Drizzle in the melted butter and mix until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan lined with waxed paper; set aside. (15 minutes)
02
StepInfuse the Matcha: Stir the green tea powder (matcha) into the warm water until dissolved; set aside. (5 minutes)
03
StepBloom the Gelatin: Sprinkle the unflavored gelatin over the cold water in a small bowl; set aside to bloom. (5 minutes)
04
StepWhip the Cream: In a large bowl, whip the heavy cream to stiff peaks using an electric mixer; set aside. (10 minutes)
05
StepCreate the Cream Cheese Base: In a separate, clean mixing bowl, beat the cream cheese, 1/2 cup sugar, vanilla extract, and honey until smooth and well combined. Beat in the eggs one at a time until evenly blended. (10 minutes)
06
StepMelt and Incorporate Gelatin: Cook the gelatin mixture in the microwave until melted, about 45 seconds. Let it cool slightly, then slowly drizzle the gelatin and tea mixture into the cream cheese mixture while beating on low speed. (5 minutes)
07
StepFold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until smooth and fully incorporated. Be careful not to overmix, which can deflate the cream. (5 minutes)
08
StepAssemble and Chill: Pour the mousse mixture into the prepared springform pan, spreading evenly. Cover with plastic wrap and refrigerate for at least 7 hours, or preferably overnight, to allow the cheesecake to set completely. (7+ hours)
09
StepUnmold and Serve: Once set, carefully remove the cheesecake from the springform pan. Slice and serve chilled. Garnish with a dusting of matcha powder or fresh berries, if desired.
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Kira Hodkiewicz
May 28, 2025Next time, I might try adding a layer of red bean paste at the bottom for an extra touch of Japanese flavor.
Ignacio Turner
May 22, 2025Be careful not to overmix the gelatin mixture, as it can become rubbery.
Betty Feest
Apr 2, 2025This is my go-to dessert for special occasions now. Thank you for sharing this amazing recipe!
Audie Berge
Mar 29, 2025I found that 6 hours was enough chilling time, but overnight is definitely better.
Jaylan Fay
Feb 16, 2025I added a pinch of salt to the crust and it really enhanced the flavors.
Leon Abernathy
Oct 30, 2024Absolutely divine! The matcha flavor is perfectly balanced and the texture is so light and airy.
Phyllis Glover
Oct 21, 2024The instructions were so clear and easy to follow, even for a novice baker like myself.
Kathryne Schultz
Oct 16, 2024This recipe is a keeper! I made it for a dinner party and everyone raved about it.