Name: No Bake Matcha Oreo Marble Cheesecake Recipe
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: Fusion
Ingredients: 137 g Oreo original cookies; 30 g unsalted butter, melted; 500 g Philadelphia original cream cheese; 120 g powdered sugar; 300 ml heavy cream; 2 tsp lemon juice; 1 tsp matcha powder; 2 tbsp hot water; 8 gelatine sheets

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Introduction

This No Bake Cheesecake Matcha Marble is a delightful fusion of creamy cheesecake and earthy matcha flavors, set atop a crunchy Oreo crust. It’s an elegant, easy-to-make dessert perfect for any occasion without needing an oven.

A single slice of light green mousse cake with a smooth and creamy texture sits on a speckled beige plate, topped with a small piece of green garnish. The cake has two layers: a thick, pale green mousse layer on top and a thin, dark brown crumbly crust at the bottom. A wooden fork with a matching piece of the mousse is placed next to the slice, resting on the plate. The setting is on a white marbled surface, part of a larger white plate with more cake slices can be seen blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

137 g Oreo original cookies
30 g unsalted butter (melted)

500 g Philadelphia original cream cheese
120 g powdered sugar

300 ml heavy cream
2 tsp lemon juice

1 tsp matcha powder
2 tbsp hot water
8 gelatine sheets

Instructions

Step 1: Prepare the crust by lining an 8-inch springform pan with parchment paper. Place the Oreo cookies in a ziplock bag and crush them into fine crumbs using a rolling pin.
Step 2: Transfer the crumbs to a mixing bowl, add melted butter, and mix evenly with a spatula. Press the mixture firmly into the bottom of the springform pan using the bottom of a measuring cup. Cover with cling wrap and chill in the refrigerator.
Step 3: Soak the gelatine sheets in a bowl of cold water until soft. Meanwhile, sift the matcha powder into a small bowl, add hot water, and stir to combine.

Step 4: Remove excess water from the gelatine sheets and add them to the matcha mixture. Melt the gelatine over a hot water bath, stirring until dissolved, then set aside.
Step 5: Place the cream cheese in a large bowl and microwave for 20 seconds at 500W, or let it soften at room temperature. Stir with a spatula until smooth and lump-free.
Step 6: Gradually add powdered sugar in three additions, mixing well after each to incorporate.

Step 7: Pour the dissolved matcha and gelatine mixture into the cream cheese and combine thoroughly.
Step 8: In a separate bowl, whip the heavy cream with lemon juice until soft peaks form. Gently fold the whipped cream into the matcha cheesecake mixture.
Step 9: Pour the filling over the chilled Oreo crust in the springform pan, smoothing the top with a spatula. Wrap with cling wrap and refrigerate for about 4 hours until set.

Tips & Variations

For a stronger matcha flavor, increase the matcha powder to 1.5 teaspoons and adjust sweetness accordingly.
Use a hand mixer to whip the cream for a lighter texture.
Substitute Oreo cookies with graham crackers or digestive biscuits for a different crust flavor.

If gelatin sheets are unavailable, use powdered gelatin but follow package instructions for quantity and blooming.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To serve, let it sit at room temperature for 10-15 minutes for easier slicing. This cheesecake is not suitable for freezing as the texture may change.

How to Serve

A slice of light green mousse cake is placed on a speckled brown plate set on a white marbled texture. The cake has two layers: a thick, smooth light green mousse layer on top and a thin dark brown crumbly base at the bottom. On top of the mousse cake is a small green garnish. In front of the slice, a piece of mousse is cut and resting on a small wooden fork lying on the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered gelatin instead of gelatin sheets?

Yes, you can substitute powdered gelatin, but be sure to follow the package instructions for the correct amount and blooming process to ensure the cheesecake sets properly.

What if I don’t have a microwave to soften the cream cheese?

Simply leave the cream cheese at room temperature for about 30 minutes before starting. Softened cream cheese mixes more smoothly for a lump-free filling.