Oh man, you guys, I am really excited to share this cheesecake recipe today! There are a few key things that I really love about the base of this recipe. First, the overall texture is a lighter, creamier take on most average cheesecakes. We’re talking melt in your mouth creamy! And second, I love that this is a no-bake cheesecake situation. Where I live, it’s currently in the high 90s and quite humid everyday. So although I will dare to turn on my oven now and again, I like that this delicious dessert does not require it.
We worked with Pocky on this recipe. You’ll see that I’ve used their Matcha Green Tea flavor in the crust of this recipe. I’ve loved Pocky since high school. It’s one of those treats that is delicious but also super unique. So, you can see the appeal. 🙂
You guys ready to make some no-bake cheesecake yet?! Let’s do this.
For the crust:
1 package (2.47 oz) Matcha Green Tea Pocky
1 cup (2 oz.) pretzel sticks
1/4 cup butter, melted
For the filling:
two 8 oz packages of cream cheese, softened
2/3 cup sugar
1/2 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
1 tablespoon matcha green tea powder
fresh whipped cream or extra Pocky to decorate with (optional, but do it!)
*The pan I used to make the cheesecakes you see here is called Zenker Ring Mold Creations. You could use a number of other pans like a jumbo cupcake pan (will only make enough to fill 6), standard cupcake pan (will make enough crust and batter to fill 10-12), or a regular pie pan. How thick your cheesecake turns out might vary slightly, but since this is a no-bake cheesecake, it won’t affect the overall texture or “doneness” of your dessert. If you do use a cupcake or muffin pan, feel free to line each cup with a baking liner, just so it’s easier to remove each from the cup after it has cooled.
First let’s make the crust. In a food processor, combine the Pocky and pretzels. Pulse until the mixture is a very fine grain. You don’t want to pulse so long that it turns to a paste, but just long enough that the mixture resembles a coarse powder.
Remove to a small mixing bowl and stir in the melted butter. Give this a mix so everything gets coated in the butter. Now press the crust into the bottom of your pan(s). For the type of pan I used, I found that using the bottom of a (clean) spice jar made it easier to really press the crust in to the bottom, since my hand couldn’t quite fit as easily as if I were using a pie pan.
Once you’ve pressed your crust in place, pop this in the refrigerator while you make the batter.
With an electric mixer or in a stand mixer, blend together the softened cream cheese, sugar, and vanilla extract. You’re looking to really incorporate the sugar throughout so that your final cheesecake texture isn’t overly grainy. Beat for a couple minutes, then turn off your blender and rub a small amount of the mixture between your fingers. Does the sugar feel like it’s incorporating? It won’t completely disappear, but you shouldn’t feel large chunks of stuck-together sugar. If you do, scrape down the bowl and blend for another few minutes.
Next, in a clean bowl, or you may have to remove the cream cheese mix and clean out your stand mixer bowl, add the heavy whipping cream and the matcha green tea powder. Be sure to sift the powder before adding to help eliminate clumps. Beat on high until medium soft peaks begin to form. You’re basically looking to make a soft whipped cream mixture here. One you have that, fold the two mixtures together. I think a rubber spatula works best here.
Now add the batter to each crust, or to the pie pan, whichever you are using. Cover and chill for at least 2 hours or overnight.
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.