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Craving something between refreshing Lemon Rare Cheesecake and decadent caramelized Basque Cheesecake? This Easy No-bake Matcha Rare Cheesecake strikes the perfect balance.
Creamy, tangy and packed with vibrant matcha flavor, making Japanese-inspired desserts doesn’t need to be complicated!
Matcha Rare cheesecake
Recipe Snapshot
- What is it? Light, creamy, mousse-like matcha cheesecake.
- Flavor profile: Earthy, Sweet, Creamy.
- Why you’ll love this recipe: This recipe delivers a creamy and satisfying cheesecake without being heavy, with the perfect level of matcha flavor and sweetness.
- Must-haves: High quality matcha powder, 6″ spring form pan, electric whisk.
- Skill Level: Medium
What is Rare Cheesecake?
Rare cheesecake is Japan’s answer to no-bake cheesecake. It’s made with a blend of cream cheese, whipped cream and yogurt which together create a light and refreshing dessert with a fluffy, mousse-like texture.
Since this cheesecake recipe doesn’t contain eggs or baking, a small amount of gelatine is added for stability. It’s easy to make and perfect for those days you don’t feel like turning the oven on! My Matcha Rare Cheesecake combines the sweet and tangy flavors of a classic no-bake cheesecake with the rich and earthy flavors of matcha green tea. It’s a must-try dessert for matcha lovers!
Matcha Rare Cheesecake Ingredients
What You’ll Need for matcha rare cheesecake
- The Base: A classic combination of crushed cookies and unsalted butter is used for this cheesecake. I used Marie biscuits (マリー), also known as Maria cookies in the US. Feel free to mix some sugar into the cookie crumbs if you like it sweeter.
- Dairy: Full-cream cheese and heavy whipping cream (double cream) are key to a rich and creamy result. Plain yoghurt adds lightness and a mild tangyness that compliments the cheese.
- Powdered sugar: The finer the sugar, the easier it is for it to dissolve into the mixture. Powdered sugar also contains a little cornstarch which contributes to stability.
- Gelatine: A small amount of powdered unflavored gelatine will give an extra boost of stability to your cheesecake. I opt for the powdered type since it’s easier to use in small amounts.
- Matcha Powder: When it comes to desserts, using a good quality culinary-grade matcha is perfectly suitable. It should be bright green and have a bright fragrance to indicate freshness.
Tools:
- Electric whisk: This recipe is possible to make by hand, but an electric mixer of some kind will make it quicker and easier!
- Springform pan: For easy removal, a springform pan works best. I use a 6″ pan (15cm) for a small but tall cheesecake. Or you can double the recipe and use an 8″ or 9″ pan.
- 3 Mixing bowls: One bowl to mix the cream cheese, one to whip the cream and another to hold ice and keep the cream nice and cold. Glass or steel mixing bowls work best for whipping cream as they conduct heat (or cold) better. You can also chill the bowl for even better results.
Substitutions /Variations
- Gelatine substitute: Skip the gelatine and use Greek yogurt instead of regular yogurt to keep the cheesecake mixture thick. The texture and taste will be richer. For added stability, agar agar/kanten powder can be used, but keep in mind that it needs to be boiled for two minutes to activate the setting properties. You will need to make more than you need and then add 1 tbsp to the cheesecake batter.
- Gluten free: Sub the graham crackers with your favorite gluten-free alternative.
Have trouble finding Japanese ingredients? Check out my ultimate guide to Japanese ingredient substitutes!
How to Make My Matcha Rare Cheesecake
Before you start: chill one mixing bowl for the cream, and bring your cream cheese and yogurt to room temperature. Lightly grease the edges of your spring form pan, and line the bottom with a piece of baking paper for easy removal.
Start by crushing your cookies using your preferred method. Add a few teaspoons of sugar if you prefer a sweeter base.
I like to crush my cookies with a rolling pin for that crunchy, irregular texture, but use a food processor if you want it super fine.
Melt your butter and pour it over the crumbs, then mix until all the crumbs are saturated. I use a freezer bag and massage until combined.
Pour the crumb mixture into the pan and press it down with a spoon or flat-based glass.
Once it’s well flattened, keep in the refrigerator until later.
Measure cold water into a small heat-proof bowl and sprinkle the gelatine on top. Mix well and set aside for 10 minutes to let it bloom.
If you forgot to bring your cream cheese to room temperature, place it in a heatproof mixing bowl and microwave for 20-30 seconds to soften it. Whisk until smooth.
Once it’s smooth, add the yogurt, powdered sugar and vanilla essence.
Whip until well incorporated, then set aside.
Take two mixing bowls, add a handful of ice to one and then place the other one on top. I recommend using glass or steel mixing bowls for this. Pour about 1/3 of the cream into the empty bowl and sift in the matcha.
Whip with an electric whisk until smooth. If you have one, I also find using a milk frother works really well to break up any stubborn lumps of matcha, but of course, this is optional.
Once the matcha is smooth and well combined, add the rest of the cream and whip until firm peaks. The firmness of the cream is vital for the stability of your cheesecake.
Pour the matcha whipped cream into the cream cheese mixture and whisk until combined.
Melt the gelatine by heating it in the microwave at 20-second intervals until completely dissolved and then pour it into the cheesecake mixture.
If you don’t have a microwave, melt using a double boiler method (place the bowl over a cup of freshly boiled water and mix until dissolved).
Make sure your gelatine is completely melted, any leftover crystals will create a grainy texture in your cheesecake!
Mix until evenly distributed throughout the cheesecake filling.
Pour the filling over the biscuit base and smooth out the top.
Cover and set in the refrigerator for 8 hours, preferably overnight.
Once fully set, sprinkle with matcha powder and decorate with your choice of fruits and/or mint leaves.
Enjoy!
Essential Tips & Tricks
- Chill your mixing bowl to help whip the cream more easily.
- Use room temperature cheese and yoghurt for seamless mixing.
- If you forget to soften the cream cheese, microwave for 20-30 seconds to soften.
- Sift the matcha and whip with a small amount of cream to prevent lumps/specks of matcha.
- Whip the cream to stiff peaks, under-mixing will affect stability and over-mixing will make the texture grainy.
- Melt the gelatine thoroughly to prevent graininess.
- Chill for at least 8 hours.
With these simple tips in mind, you’re set for success every time you make this matcha rare cheesecake!
How to Store
Fridge: Sealed container, 3-5 days.
Freezer: Not suitable.
Matcha Rare Cheesecake FAQ
There are a few reasons why rare cheesecake might not set. Cream not whipped enough, not enough resting time or overheating the gelatine. To ensure stability, whip the cream to stiff peaks, avoid boiling the gelatine and chill the cheesecake in the fridge for at least 8 hours.
Over-whipping the cream can create a grainy texture, so stop whipping once you reach stiff peaks. If the gelatine isn’t melted properly, this can also make it grainy so make sure it’s fully melted before adding it to the cheesecake mixture.
Matcha (green tea powder) does not fully dissolve, it actually disperses through whatever you mix it with. It is also prone to clumping, which is why I recommend sifting it before adding to it any dessert mixtures.
More Japanese Dessert Recipes
- Lemon Rare Cheesecake
- Matcha and Dark Chocolate Brownies
- Strawberry Shortcake
- Lawson‘s Caramel Basque-Style Cheesecake
Want more inspiration? Explore my Japanese Dessert Roundup Post for a carefully selected collection of tasty recipe ideas to satisfy your next sweet craving!
Did You Try This Recipe?
I would love to hear your thoughts!
💬 Leave a review and ⭐️ rating in the comments below. 📷 I also love to see your photos – submit them here!
Matcha Rare Cheesecake (No Bake)
Equipment
- 1 6" Spring Form Pan (15cm) (for 8" or 9" inch pans, double the recipe)
Ingredients
- 75 g graham crackers or similar plain biscuit/cookie
- 40 g butter melted
- 1 tbsp cold water
- 1 tsp unflavored gelatine powder
- 200 g cream cheese full fat, softened
- 150 g plain yogurt or greek yogurt
- 2 drops vanilla essence
- 60 g powdered sugar
- 175 ml heavy whipping cream
- 2 tbsp matcha powder plus extra for sprinkling
- fresh berries optional decoration
- mint leaves optional decoration
My recommended brands of ingredients and seasonings can be found in my Japanese pantry guide.
Can’t find certain Japanese ingredients? See my substitution guide here.
Instructions
- Crush 75 g graham crackers using your preferred method. Bash with a rolling pin for chunky, blitz in a food processor for super fine.
- Melt 40 g butter and pour it over the crumbs. Mix until there are no dry crumbs left.
- Line the bottom of a springform pan with a piece of baking paper, and lightly grease the edges with a little butter. Pour the crumbs into the pan and press flat. Refrigerate while you prepare the filling.
- Pour 1 tbsp cold water into a small heatproof bowl and sprinkle 1 tsp unflavored gelatine powder over the top. Mix and leave to bloom for about 10 minutes.
- Place 200 g cream cheese in a glass bowl and whisk until smooth. If it's too stiff to mix, microwave for 20-30 seconds to soften.
- Add 150 g plain yogurt, 2 drops vanilla essence and 60 g powdered sugar and whisk until combined. Set aside while you mix the cream.
- Take a large bowl, add a handful of ice and place another empty mixing bowl on top. Measure out 175 ml heavy whipping cream and pour about one-third of it into the empty bowl. Sift in 2 tbsp matcha powder and whip until combined.
- Add the rest of the cream and continue to whip until thick with firm peaks.
- Pour the matcha cream into the cream cheese mixture and mix until combined.
- Microwave the bloomed gelatine in 20-second intervals until fully melted, then pour it into the cheesecake filling and mix until evenly distributed.
- Pour the mixture into the pan over the biscuit base, and smooth the top with a palette knife. Cover and refrigerate for at least 8 hours, preferably overnight.
- Remove from the pan and decorate with a sprinkle of matcha powder, some fresh berries and mint leaves before serving. Enjoy!
Hi, I’m Jessica from Indonesia.. If I dont have Heavy Cream can I change with Whipping Cream Dairy?
Hi Jessica!
It should work, just keep in mind the higher the milk fat percentage, the richer the cheesecake. I try to use between 35-47%.
A lower milk fat % whipping cream will make it lighter, and it might be a little less stable.
Let me know how it goes, and I hope you enjoy the recipe!
Yuto
I am going to try this recipe.
are you able to help with replacing Gelatine? I would like to use agar agar. how much agar agar will be necessary?
Hi Priyanka,
The strength of agar agar varies from brand to brand so it’s difficult to say without knowing which brand you are using and testing it myself.
Check your package instructions for an idea on how much to use, and remember that you will need to boil it in water to activate its setting properties.
I would love to hear how it goes, good luck!
-Yuto
Upto how many days can you store this cheesecake?
About 3-5 days in the fridge!