Description
Craving a dessert that’s both refreshing and indulgent? This No-Bake Matcha Cheesecake with Oreo Crust combines the earthy, vibrant flavor of matcha with a rich, chocolatey Oreo base and a fluffy whipped cream topping. These mini cheesecakes are perfect for parties, special occasions, or a simple treat to satisfy your sweet tooth
Ingredients
This recipe has three components—Oreo crust, matcha cheesecake filling, and whipped cream topping—with a short list of ingredients that pack a flavor punch. Use culinary-grade matcha for the best taste and color.
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Oreo Crust:
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150 g (about 9 whole) Oreo cookies, crushed: Create a rich, chocolatey base.
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¼ teaspoon salt: Enhances the flavor and balances the sweetness.
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80 g (⅓ cup) unsalted butter, melted: Binds the crust for a firm, crunchy texture.
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Matcha Cheesecake:
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1 ½ tablespoons matcha powder, culinary grade: Provides the earthy, green tea flavor and vibrant color.
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150 g (⅔ cup) whipping cream: Adds lightness to the cheesecake filling.
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250 g (1 cup) cream cheese, softened: Creates a creamy, tangy base.
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50 g (¼ cup) Greek yogurt: Adds a slight tang and smooth texture.
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100 g (¾ cup) powdered sugar: Sweetens the filling without graininess.
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Whipped Cream Topping:
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300 g (1 ¼ cups) whipping cream: Forms a light, fluffy topping.
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3 tablespoons powdered sugar: Sweetens the whipped cream subtly.
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1 teaspoon vanilla extract: Enhances the topping’s flavor.
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Substitutions and Variations:
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Dairy-Free: Use vegan cream cheese, coconut cream instead of whipping cream, and vegan butter for the crust. Omit Greek yogurt or use a dairy-free alternative.
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Gluten-Free: Swap Oreos for gluten-free chocolate sandwich cookies.
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Lower Sugar: Reduce powdered sugar to 70 g in the filling and 2 tablespoons in the topping, or use a sugar-free sweetener.
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Flavor Twist: Add 1 teaspoon lemon zest to the filling for a citrusy kick or a pinch of cinnamon to the crust for warmth.
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Cookie Swap: Replace Oreos with Biscoff or graham crackers for a different crust flavor.
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Why These Ingredients Matter: The Oreo crust provides a chocolatey, crunchy base, the matcha cheesecake filling delivers a creamy, earthy flavor, and the whipped cream topping adds a light, elegant finish. Each component balances the others for a perfect bite.
Instructions
Step 1: Prepare the Oreo Crust
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Line a 12-cup muffin pan with parchment or cupcake liners.
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In a food processor, pulse 150 g Oreo cookies until finely crushed (or place in a zip-top bag and crush with a rolling pin).
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In a small bowl, mix the crushed Oreos, ¼ teaspoon salt, and 80 g melted unsalted butter until it resembles wet sand.
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Spoon about 1 tablespoon of the mixture into each muffin liner and press firmly with your fingers or the back of a spoon to form an even crust.
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Chill the crusts in the fridge while preparing the filling.
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Tip: Press the crust firmly to ensure it holds together when removing the liners.
Step 2: Make the Matcha Cheesecake Filling
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In a mixing bowl, combine 1 ½ tablespoons matcha powder with 150 g whipping cream, adding the cream 1 tablespoon at a time and stirring to form a smooth, lump-free paste.
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Add the remaining whipping cream and whip with a hand mixer or stand mixer until stiff peaks form (about 3–5 minutes).
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In a separate large mixing bowl, beat 250 g softened cream cheese, 50 g Greek yogurt, and 100 g powdered sugar with a hand mixer or stand mixer until smooth and creamy (about 2 minutes).
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Gently fold half of the matcha whipped cream into the cream cheese mixture with a silicone spatula. Fold in the remaining matcha cream until no streaks remain, being careful not to deflate the whipped cream.
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Tip: Fold gently to maintain the airy texture, and ensure the cream cheese is softened to avoid lumps.
Step 3: Assemble the Cheesecakes
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Spoon the matcha cheesecake mixture into the muffin liners over the chilled Oreo crusts, filling almost to the top.
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Smooth the surface of each cheesecake with a spatula or the back of a spoon for a neat finish.
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Tip: Tap the muffin pan gently on the counter to remove air bubbles and ensure an even filling.
Step 4: Prepare the Whipped Cream Topping
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In a large mixing bowl, combine 300 g whipping cream, 3 tablespoons powdered sugar, and 1 teaspoon vanilla extract.
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Whip with a hand mixer or stand mixer until stiff peaks form (about 3–5 minutes).
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Transfer the whipped cream to a piping bag fitted with a decorative tip (e.g., star or round).
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Tip: Chill the bowl and whisk in the fridge for 10 minutes before whipping for faster results.
Step 5: Decorate and Chill
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Pipe rosettes or swirls of whipped cream onto the top of each cheesecake.
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Optionally, sprinkle with extra crushed Oreos for added texture and flair.
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Cover the muffin pan with plastic wrap and freeze for at least 4 hours, preferably overnight, to set the cheesecakes.
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Tip: Freeze for clean removal from liners, but let the cheesecakes soften before serving for the best texture.
Step 6: Serve
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Remove the cheesecakes from the freezer and let them sit at room temperature for 10–15 minutes or in the fridge for 20–25 minutes to soften slightly.
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Carefully remove the parchment liners and serve on a platter or individual plates.
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Tip: Use a small offset spatula to lift the cheesecakes from the liners for a neat presentation