No-Bake Coconut Matcha Cheesecake
Prep time: 30 min Fridge time: 6 hours Total time: 6 hrs 30 min
Serves: 4-6 (uses 14cm round tin)
Ingredients
Base
· 150 g biscuits (I used Violanta coconut oat cookies)
· 60 g coconut oil, melted
Filling
· 200 g cream cheese
· 210 g tin sweetened condensed coconut milk (I used Biona Organic)
· 3-4 tsp (6-8 g) Chasana matcha powder
· ½ tsp vanilla extract (optional)
· 1 tbsp lemon juice
· 120-150 ml heavy cream, whipped to soft medium peaks
· 6 g powdered gelatin
- Bloom with 1 tbsp cold water
- Melt with 1 tbsp hot water
Topping
· Sliced fresh strawberries
· Coconut flakes
Method
Prepare your tin
1. Line the bottom of your tin with baking paper.
2. Grease the sides with coconut oil.
Prepare the base
1. Crush the biscuits into fine crumbs.
2. Mix with 60 g melted coconut oil until evenly coated.
3. Press firmly into the bottom of your 14 cm springform tin.
4. Chill in the fridge while you make the filling.
Prepare the gelatin
1. Sprinkle 6 g gelatin over 1 tbsp cold water → let bloom for 5 minutes.
2. Add 1 tbsp hot water and stir until fully dissolved and clear.
3. Let it cool for 1–2 minutes so it’s warm, not hot.
Make the matcha paste
1. In a small bowl, whisk matcha with 1-2 tbsp hot water
→ smooth paste, no lumps.
Make the filling
1. In a mixing bowl, beat the cream cheese until smooth.
2. Add the condensed coconut milk, mix well.
3. Add matcha paste, lemon juice, and vanilla (if using).
4. While mixing or whisking on low, slowly stream in the melted gelatin so it blends evenly.
5. Fold in the whipped cream gently with a spatula until just combined.
Assemble
1. Pour the filling over the chilled base.
2. Tap the tin gently to remove air bubbles and smooth the top.
3. Refrigerate at least 6 hours, but overnight gives the best firmness and height.
