White chocolate and matcha cheesecake

White chocolate and matcha powder are a matcha made in heaven in this creamy, no-bake cheesecake.

  • 30 mins preparation
  • 4 hrs marinating
  • Serves 10
  • Print


White chocolate and matcha cheesecake
  • 250 gram butternut snap biscuits
  • 90 gram melted butter
  • 2 teaspoon ground ginger
  • 250 gram softened cream cheese
  • 300 millilitre thickened cream
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon matcha powder, plus 1 teaspoon extra
  • 2 teaspoon gelatine
  • 1/4 cup just-boiled water
  • 200 gram melted white chocolate


White chocolate and matcha cheesecake
  • 1
    Grease and line base and sides of a 20cm springform pan.
  • 2
    In a food processor, pulse biscuits to fine crumbs. Add butter and ginger and mix well. Press firmly over base of pan. Freeze for 10 minutes.
  • 3
    In a medium bowl using an electric mixer, beat cream cheese until smooth. Beat in cream, whipped to soft peaks, lemon juice, vanilla bean paste and 1 teaspoon matcha powder until smooth.
  • 4
    Sprinkle gelatine over boiled water and whisk vigorously with a fork to dissolve. Beat into cream cheese mixture, then gradually add white chocolate, beating to combine.
  • 5
    Pour cream-cheese mixture into pan, reserving 1/3 cup. Whisk extra matcha powder into reserved mixture. Spoon large dollops over cheesecake and gently swirl through, using a butter knife. Chill, covered, 4 hours or overnight. Serve dusted with extra matcha powder.

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