No-Bake Matcha & Custard Apple Cheesecake Recipe
2 hours 30 minutes
1227 reads
About No-Bake Matcha & Custard Apple Cheesecake Recipe
Indulge in this exotic No-Bake Matcha & Custard Apple Cheesecake! A delightful fusion of Japanese matcha green tea and Indian custard apple (sitafal) creates a creamy, no-bake dessert that's surprisingly easy to make. This eggless recipe features a crunchy digestive biscuit base and a luscious cream cheese filling, perfect for impressing guests with its unique flavor combination.Unlike traditional baked cheesecakes, this recipe requires no oven and minimal cooking, making it ideal for a hot summer day or when you're short on time. The earthy matcha perfectly complements the sweet, tropical custard apple, resulting in a refreshing and unforgettable taste experience.This recipe is a personal favorite, born from a desire to create something both delicious and unique. I'm excited for you to try it and share your own culinary adventure!
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Recipe Time & More
Prep10 minutes
Cook2 hours 20 minutes
Total2 hours 30 minutes
Ingredients
Crust
- 1 ½ cups Graham Crackers digestive biscuits, graham crackers
- 6 tbsp Butter melted, unsalted
Filling
- 8 oz Cream Cheese full-fat recommended, softened
- ½ cup Sweetened Milk condensed
- 1 cup Heavy Whipping Cream cold
- 1 tbsp Matcha Powder culinary grade
- ¼ cup Custard Apple Puree sitafal
- 1 tsp Vanilla Extract
- 1 ½ tbsp Agar-Agar Powder
- 2 tbsp Water for dissolving agar-agar
Garnish
- Optional Chocolate Shavings or other desired garnish, white
Instructions
Prepare the Crust
- Combine digestive biscuits and melted butter in a food processor until finely crumbed. Press the mixture firmly into the bottom of a greased 6-inch springform pan. Refrigerate for at least 30 minutes.
Make the Matcha Filling
- In a mixing bowl, beat the softened cream cheese and sweetened condensed milk until smooth and creamy. In a separate bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture. Set aside a small amount of this mixture (about 1/4 cup). Add matcha powder to the remaining mixture and stir until well combined.
Make the Custard Apple Filling
- In a small saucepan, dissolve agar-agar powder in water, stirring constantly. Heat over medium-low heat until the mixture is clear and thickened. Let cool slightly.
- Stir the custard apple puree and vanilla extract into the reserved portion of the cream cheese mixture. Gently fold in the cooled agar-agar mixture.
Assemble and Chill
- Spread the matcha filling evenly over the chilled biscuit crust. Top with the custard apple filling and gently swirl the two layers together with a knife or toothpick for a marbled effect.
- Refrigerate for at least 1 hour, or preferably overnight, to allow the cheesecake to set completely. Sprinkle with matcha powder and white chocolate shavings before serving.
Recipe Notes
Expert Tips for the Perfect Matcha & Custard Apple Cheesecake
- Use high-quality matcha powder for the best flavor and vibrant green color.
- Ensure your cream cheese is softened to room temperature for a smoother, creamier texture.
- Don't overmix the cheesecake filling, as this can result in a dense texture. Gently fold in the whipped cream and agar-agar mixture.
- For an extra special touch, try adding a layer of fresh berries or a drizzle of white chocolate ganache before serving.
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Recipe Nutrition
Calories: 59kcalCarbohydrates: 1gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gCholesterol: 1mgSugar: 1g
Bhavisha Talati
Articles: 4
3 Comments
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Looks so delicious! Thanks for the recipe.
This looks divine! Can’t wait to make it.
Such a tasty dish! Thanks for the recipe.