Holy crap, guys.
I wasn’t even going to share this with you yet, but then I found out today was National Cheesecake Day!! So, change of plans.
After I made that Matcha Coconut Ice Cream a few weeks ago, I couldn’t stop thinking about how awesome some green tea action would be in cheesecake form.
Luckily, Mizuchi Matcha wanted to send me some of their product*, which I found out includes not only a classic Ceremony Matcha, but also Spiced Matcha (tastes just like chai, which I love), andddddddd Matcha LEMONADE. Hi. I want that in my cheesecake.
Obviously I chose a no-bake version because A. I don’t want to turn on the oven in my tiny apartment during a heat wave, and B. Uh, baking one is harder. Ain’t nobody got time for that.
I sure do make it seem like I don’t have time for anything, but I don’t have much of a life so I have time for a lot of things, actually. Even baking a cheesecake if I wanted. I sure had time to go to Sur La Table for an awesome new cheesecake pan and subsequently wander around for like, an hour.
No-Bake White Chocolate Matcha Lemonade Cheesecake
1 package white chocolate chips
2/3 package Golden Oreos
1 8 oz block of cream cheese, room temperature
1/2 cup heavy whipping cream
1 Tablespoon Mizuchi Matcha Lemonade
Juice from one lemon
3 Tablespoons sugar
Raspberries to garnish
Set your cream cheese out first and foremost. You’ll be mad at yourself if you forget to do this.
1. Crush Oreos using either a food processor, or a large sandwich bag and your own strength. If you choose the food processor, you may need to separate the Oreos into two batches.
2. Melt chocolate chips in microwave. Mix 1/4 cup of melted chocolate chips with the crushed Oreos and firmly press into the bottom of a cheesecake pan, springform pan, or 9″ round baking dish. Press some up the sides, if you want.
3. Place crust in refrigerator while you prepare the cheesecake.
1. Stir Matcha lemonade into the remaining melted chocolate chips.
2. Beat whipping cream in a medium sized bowl until soft peaks form.
3. In a separate bowl, beat the cream cheese, lemon juice, and sugar until smooth. Add melted chocolate/matcha lemonade mixture.
4. Fold in whipping cream.
5. Remove your crust from the refrigerator and spread your filling over the top.
6. Chill for at least a couple of hours, or make it ahead and chill it overnight! Garnish with raspberries, or beat the rest of your whipping cream (since you won’t use a whole carton) and do both!
I’m afraid I may have peaked at this point.
This cheesecake is so delicious. If you’re not into the Matcha flavor, no need to worry because this is far more lemony than Matcha-y. If you want it to have more green tea flavor, I would suggest adding one or two teaspoons of the classic stuff.
*Opinions are my own, I’m no liar.