Matcha Oreo Cheesecake (no-bake)

I’m a BIG fan of basque cheesecakes – they’re beautifully decadent and creamy. You’re rewarded with an impressive sweet treat with minimal kitchen effort (but don’t tell anyone!). There’s times though when I crave that crunchy biscuit base that other cheesecakes have. Especially when that base has oreo biscuits! Here comes the no-bake matcha oreo cheesecake to satisfy those cravings.

In my current no fuss baking era, this no-bake cheesecake is an absolute godsend. There’s no eggs so there’s no need to send anything into the oven. All you need is to whip cream cheese and heavy cream separately – fold it together gently and send it into the fridge.

While a lot of no-bake cheesecakes use gelatine to firm up the texture, this recipe is a lighter version that has more of a mousse like texture from the whipped heavy cream. This makes it even more moorish when paired with the crunchy oreo base! Make sure you use good quality matcha powder in the cream cheese filling for that beautifully vibrant green hue.

To create the simple but effective criss-cross pattern, all you need are some chopsticks to create the pattern and generously sift matcha powder on top. You could also create the same effect using oreo crumbs if you want more crunch on the top of your cheesecake.

Give the recipe a go! It is visually stunning and a real crowd-pleaser. Cheesecake lovers, you can also master the brûlée basque basque cheesecake, ube mochi brownie basque cheesecake or boba tea basque cheesecake. It is texture galore!

It always warms my heart to see your creations. Tag your cheesecakes with @ultimateomnoms on Instagram so I can feature you!

Matcha Oreo Cheesecake

Print Recipe Pin Recipe

Ingredients Equipment Method

Ingredients

  

• 200 g Oreo biscuits
• 45 g unsalted butter (melted)
• 500 g cream cheese (room temperature)
• 1 tsp vanilla extract
• 150 g icing sugar
• 15 g matcha powder
• 275 ml heavy cream

Equipment

• 20cm or 8inch cake tin (with removable base)

Method

 

1. Crush the oreos in a plastic bag or in a food processor
2. Melt the butter and combine with the crushed oreo crumbs
3. Firmly press the oreo mixture into the lined cake tin
4. Beat the cream cheese and vanilla extract until light and fluffy
5. Whip the cream with icing sugar until soft peaks form
6. Gently fold the cream into the cream cheese until evenly combined
7. Pour mixture into the oreo base and smooth the top with a spatula or spoon
8. Cover with plastic wrap and refrigerate for 3-4 hours or overnight
9. Once set, dust the top with matcha powder and enjoy!