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Hello, fellow Ketogenic dieters, have you ever tried to find a dessert that won’t sabotage your progress? It’s like trying to find a unicorn that won’t fart rainbows. But fear not, for I bring you a matcha no-bake cheesecake recipe that won’t make your blood sugar spike like a rollercoaster.
Now, I know what you’re thinking, ‘But cheesecake is so high in sugar and carbs!’ Well, not this bad boy. It’s a no-bake recipe that combines the best of both worlds: a western-style cheesecake with a Japanese twist. We’re talking matcha powder, baby. And we’ve even taken out the yogurt to make it keto-friendly.
So go ahead, indulge in this guilt-free treat. You deserve it after all those avocado and bacon salads.
This recipe makes a yield of 16 slices, each slice’s weight 35g
Each slice contains:
90 Calories
0.175 Carb
0 Net-Carb
** The nutrition may be different depending on the brand of ingredients you are using. My suggestion is to find the brand with the lowest carb and sugar. **
Let Master a Keto-Friendly No-Bake Matcha Cheesecake!
The first step in making this cheesecake is to gather all the ingredients that need to be chilled beforehand because doing so will make it easier to deal with.
I use two 11 cm cake pans for this recipe, but you can also use a 20 cm one. Just keep in mind that you may need to adjust the measurements to get the same amount of yield.
These two pictures display the ideal texture for the cheesecake crust, which includes a bit of roughness for added crunch. But don’t worry, if you prefer a different texture, you’re free to make adjustments without affecting the overall cake.
The picture above shows the desired texture for gelatine. When soaked in room temperature water for 15 minutes, it should have the texture on the left, and when placed in a water bath, it should have the consistency on the right.
The pictures above display the texture of the cheesecake filling after blending. Additionally, the right image shows the color of matcha powder when combined with half the amount of cheesecake filling. You have the freedom to adjust the amount of matcha powder in your cheesecake according to your preference, whether you want more or less than what’s in the recipe.
In this photo, you can see how I put the cheesecake filling into the tins. You can stack it however you like, and it might even look nice with a swirl pattern.
If you try this matcha cheesecake recipe, I’d love to hear your feedback in the comments section!
| Prep time: Approximately 1 hour | The difficulty: Easy |
| Total time to till serve: Approximately 3 hour | Dietary: Gluten Free, Soy Free |
| Ingredients |
|---|
| Cheesecake Base 40g Almond Flour 60g Almond Whole 20g Monk-fruit Sugar 40g Butter |
| Cheesecake Filling 370g Cream cheese 100ml Thick Cream 60g Monk-fruit Icing Sugar 6g Gelatine 60ml Water (Room Temp.) 4tsp Matcha Powder 30ml Water (Hot) |
| Methods |
|---|
| Cheesecake Base – Blend whole almonds in a blender and leave some texture for crunchiness when biting. – Melt a butter in the microwave – Mix all the cheesecake base ingredients and combine them by hand to form a gluey texture – Divided the base by half and pressed by using a spoon in each cake tin (Ensure pressed properly. The base must be firm) – Leave it set in a fridge for approximately an hour, or can put it in a freezer if you need it to set quicker |
| Cheesecake Filling – Ensure you have cream cheese chilled outside in advance – Mix a gelatine with room temperature water and set aside for 15 minutes – While waiting for a gelatine to ready, use a hand mixer or stand mixer to break down a cream cheese to a creamy-smooth texture – Use a hand mixer to mix a thick cream and monk-fruit icing sugar to form a soft peak meringue – Make a small water bath in a bowl by pouring boiling water into it, then place a cub of gelatine on top of the water bath to melt the gelatine to a liquid consistency – Mix cream cheese, thick cream, and gelatine together by using a hand mixer or stand mixer – Divided the filling into half – Melt a matcha powder with hot water and mix into a half of the filling – Take the cheesecake base that we prepared earlier out from the fridge – With a cream cheese white filling, divide into half and pour into each the cake tin – With a cream cheese matcha filling, also divide into half and pour on top of the white filling to each the cake tin – Put a cheesecake in the fridge to set, and it will take approximately 2 to 3 hours to be ready to take off the tin and cut – Sprinkle with matcha powder on top to serve is optional |
