No-bake Matcha Cheesecake
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Author:
Bold Commerce Collaborator
Indulge in these stunning two-toned cheesecake bars that perfectly balance the earthy richness of matcha with the sweet-tart burst of fresh raspberries! Built on a buttery graham cracker crust, these no-bake bars feature beautiful layers of raspberry cream cheese filling topped with smooth matcha cream cheese. The vibrant pink and green layers create an eye-catching dessert that's as Instagram-worthy as it is delicious. Finished with an optional white chocolate drizzle, these bars are perfect for special occasions, tea parties, or whenever you want to impress with minimal effort.
Ingredients
- 3.5 ounces biscuits or graham crackers (about 6 crackers)
- 3.5 tbsp butter
- ¾ cups sugar
- 1 package of cream cheese
- ¼ c cream
- 3/4c gelatin
-
6 tbsp matcha
- 3 tbsp hot water
- 3.5 ounces raspberries
- White chocolate sauce (optional)
Directions
To make graham cracker base:
- Put graham crackers in a ziplock bag and crush into crumbs.
- In a medium mixing bowl, combine graham cracker crumbs with butter.
- On a baking sheet lined with parchment paper, add graham cracker mixture so it creates an even bottom layer. Pack with fingers.
- Refrigerate for 30 minutes.
To make filling:
- In a large mixing bowl, combine gelatin, cream cheese, cream, sugar and water.
- In a separate small bowl, mix matcha with hot water.
- Separate the cream cheese mixture into two medium mixing bowls. In one, fold in raspberries.
- In the other, add the matcha combined with hot water and mix until smooth.
- Take the raspberry cream cheese mixture and pour it onto the chilled graham cracker base.
- Freeze for 15 minutes
- Then, add the matcha cream cheese mix and freeze for three hours.
- Once out of the freezer, slice off the edges, then cut evenly into squares bars.
- Drizzle with white chocolate sauce and enjoy!
