No-Bake Matcha Chocolate Berry Cheesecake

Course: Dessert

Cuisine: Asian Fusion

Prep Time: 30

Chill in the fridge: 4 30

Total Time: 5

Servings: serving as dessert

Calories: 396kcal

Author: Marvellina

This no-bake matcha chocolate berry cheesecake is a delightful mix of flavors. A crunchy graham cracker crust, rich chocolate ganache, fresh blackberries, and creamy matcha filling come together in perfect harmony, topped with white chocolate shavings for an elegant finish.

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US Customary - Metric

Equipment

Ingredients

Graham cracker crust:

168 g graham crackers about 9 full-sheets of graham crackers
2 Tbsp granulated sugar
¼ tsp salt
113 g unsalted butter melted

Semi-sweet chocolate ganache:

120 g heavy cream
113 g semi-sweet chocolate cut into small pieces or use chips
2 Tbsp unsalted butter cut into 4 pieces

Matcha cream cheese filling:

57 g good-quality white chocolate plus more for decoration
113 g full-fat cream cheese softened
25 g granulated sugar
9 g matcha powder ceremonial-grade if possible
40 g full-fat sour cream or use whole-milk Greek yogurt
60 g heavy cream make sure it's cold

Berries:

1 cup blackberries halved, more as needed

Instructions

Prepare the crust:

The recipe fits 9-inch pie plate or 14"x4.5" rectangle tart pan with removable bottom
Melt the butter over medium-low heat then remove from the heat and set aside
Place graham crackers, sugar, in a food processor. Process into fine crumbs. Make sure they are fine in texture. Add the melted butter and pulse several times to get a wet sand-like texture
Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form an even crust. You can use the back of a spoon or the flat bottom of a measuring cup to help compact the crumbs onto the bottom and use your hands to help compact the crumbs to the side of the pan
Place the crust in the freezer to set while you prepare the rest

Prepare the chocolate ganache:

Set up a bain marie. Put a heatproof bowl on top of the saucepan. Put about 1 cup of water in a saucepan. Bring to a boil and then lower the lowest. Make sure the bottom of the bowl doesn't touch the water.
Add the chocolate and heavy cream in the heatproof bowl and
let the chocolate melt until there are few chocolates still visible
Stir in the butter and continue to stir until all butter has melted. Don't let any water come into contact with the chocolate.
Remove from the heat and let it sit for about 5 minutes

Pour ganache over the crust:

Remove the crust from the freezer. Pour the ganache over the bottom of the crust. Make sure it covers the bottom evenly. Pop this back into the fridge to let the ganache harden while you prepare the filling

Layer the fruit:

Cut the blackberries in half, lengthwise. If you use strawberries, raspberries, do the same. Layer the berries, cut-side down on top of the ganache in one layer. You may or may not use up all the berries or you may end up needing more. Pop this back into the fridge while you prepare the filling

Prepare matcha cream cheese filling:

Put the chocolate in a microwave-safe bowl and set the microwave's power to 50% and heat it in a 10-second burst and stir each time until the chocolate melt. You can also do this over the bain marie like you did for the ganache
Put the matcha powder, softened cream cheese and sour cream, sugar in a mixing bowl. Use a mixer to beat them until smooth and creamy. Add the melted white chocolate and beat until just combined
Put the cold heavy cream in a measuring cup or something similar. Whip until they form a firm peak. Do not over whip it though. It turns grainy and may separate
Use a flexible spatula to fold the whipped cream into the cream cheese filling
The mixture should be light and creamy after that

Final assembling:

Use an offset spatula to spread 1/3 of the matcha cream cheese filling evenly over the berries, making sure to fill up the gaps between the berries, then pile on the next 1/3 and do the same and continue with the rest of the filling. Smoothing the top to make sure it's even and smooth
Hold the chocolate bar firmly and gently run a vegetable peeler along the edge of the chocolate to create delicate curls or shavings. Alternatively, you can use a sharp knife. Hold it at an angle and drag it across the surface of the chocolate for finer, smaller shavings.
Sprinkle this over the top of the cheesecake

Chill in the fridge:

This cheesecake tastes better if you allow it to chill in the fridge overnight or for a minimum of 4 hours. You allow the flavors to develop during this time

To serve:

Dip a sharp knife in hot water, then wipe it dry before slicing. The warmth helps the blade glide smoothly through the cheesecake. Slice gently in a straight motion rather than sawing back and forth to keep the edges sharp and clean.
After each cut, wipe the knife with a warm, damp cloth or paper towel to remove any residue.

Nutrition