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No Bake Matcha Oreo Marble Cheesecake Recipe

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★★★★★

4.9 from 109 reviews

This delightful No Bake Matcha Marble Cheesecake combines the rich, creamy texture of classic cheesecake with the earthy aroma of matcha green tea. Featuring a crunchy Oreo cookie crust and a smooth matcha-infused filling, this elegant dessert requires no baking and is perfect for a refreshing treat or special occasion.

Ingredients

Scale

Crust

  • 137 g Oreo original cookies
  • 30 g unsalted butter, melted

Cheesecake Filling

  • 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

  1. Prepare the crust: Line an 8-inch springform pan with parchment paper and set aside. Place the Oreo cookies in a ziplock bag and use a rolling pin to crush them into fine crumbs. Transfer the crumbs to a mixing bowl and add the melted butter. Mix thoroughly with a spatula until combined.
  2. Form the base: Press the Oreo crumb mixture firmly and evenly onto the bottom of the prepared springform pan using the bottom of a measuring cup. Cover with cling wrap and refrigerate while preparing the filling.
  3. Soak gelatine: Place the gelatine sheets in a bowl of cold water and let them soften for about 5 minutes.
  4. Prepare matcha mixture: Sift the matcha powder through a fine strainer into a small bowl. Add hot water and stir until smooth. Remove excess water from the softened gelatine sheets and add them to the matcha mixture. Dissolve the gelatine by placing the bowl over a hot water bath, stirring gently until fully melted. Set aside.
  5. Soften cream cheese: Place cream cheese in a large mixing bowl and microwave for 20 seconds at 500W, or leave at room temperature until soft. Stir with a rubber spatula until smooth and lump-free.
  6. Sweeten the cheese: Gradually add powdered sugar in three batches, mixing well after each addition to ensure smoothness and even sweetness.
  7. Incorporate matcha gelatine: Pour the dissolved matcha gelatine mixture into the cream cheese bowl and mix thoroughly to combine all flavors evenly.
  8. Whip heavy cream: In a separate bowl, add lemon juice to the heavy cream. Whip until soft peaks form, indicating the cream holds shape but remains light.
  9. Fold whipped cream: Carefully fold the whipped cream into the matcha cheesecake mixture with gentle motions to maintain airiness and prevent deflation.
  10. Assemble the cheesecake: Transfer the combined filling onto the chilled Oreo crust in the springform pan. Spread and flatten the top with a spatula for an even finish.
  11. Chill: Cover with cling wrap and refrigerate the cheesecake for at least 4 hours until set and firm, allowing the flavors to meld and the texture to solidify.

Notes

  • For best results, use room temperature cream cheese to avoid lumps.
  • If you don’t have a microwave, soften cream cheese by leaving it at room temperature for about 30 minutes.
  • Ensure the gelatine is fully dissolved and warm before mixing to prevent clumps in the filling.
  • Use a fine strainer to sift matcha powder for a smooth texture without bitterness.
  • Press the crust firmly to avoid crumbling once chilled.
  • Keep the cheesecake chilled and consume within 2-3 days for freshness.

Keywords: No Bake Cheesecake, Matcha Cheesecake, Oreo Crust, No-Bake Dessert, Matcha Marble Cheesecake, Easy Cheesecake Recipe, Japanese Dessert

Find it online: https://flavorsbymaya.com/no-bake-matcha-oreo-marble-cheesecake-recipe/