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To make No-Bake Matcha Cheesecake Squares, gather these simple ingredients: - 1 ½ cups digestive biscuits or graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - ¾ cup powdered sugar - 2 teaspoons matcha green tea powder - 1 teaspoon vanilla extract - 1 cup heavy whipping cream - ¼ cup white chocolate chips (optional for garnish) - Fresh mint leaves for garnish (optional) These ingredients make a creamy, flavorful treat. The digestive biscuits or graham crackers create a crunchy base. The unsalted butter holds the crust together. Cream cheese gives the cheesecake its rich texture. Powdered sugar adds sweetness without graininess. Matcha green tea powder brings a lovely green color and unique flavor. Vanilla extract enhances the taste. Heavy whipping cream makes the filling light and fluffy. White chocolate chips and mint leaves are great for a pretty finish if you want. Feel free to mix and match flavors or add more toppings based on your taste! To start, gather your ingredients. You will need 1 ½ cups of digestive biscuits or graham cracker crumbs and ½ cup of melted unsalted butter. Mix these in a medium bowl until they look like wet sand. This step is key for a tasty crust. Next, press the crumb mixture into the bottom of an 8x8 inch baking pan. Use the back of a measuring cup to pack it down firmly. This helps the crust stay together. Chill the crust in the fridge for 15 minutes. Now, let's make the filling. In a large bowl, add 2 cups of softened cream cheese and ¾ cup of powdered sugar. Beat them together until it’s smooth and creamy. Scrape down the bowl to mix well. After that, add 2 teaspoons of matcha green tea powder and 1 teaspoon of vanilla extract. Blend these in until you have a beautiful green color. Next, take 1 cup of heavy whipping cream and whip it in a separate bowl until medium peaks form. Gently fold this whipped cream into your matcha cream cheese mixture. Be careful! You want to keep that air in the whipped cream for a light texture. Once the whipped cream is mixed in, pour the matcha cheesecake filling over your chilled crust. Smooth out the top with a spatula. Cover the pan with plastic wrap and put it in the fridge. Let it chill for at least 4 hours, but overnight is best. This will help the squares set well. When ready, cut them into squares. For an extra touch, melt some white chocolate chips and drizzle over the top. Add fresh mint leaves for a nice look, too. Enjoy your delicious no-bake matcha cheesecake squares! To get the best texture, use softened cream cheese. This step makes it easy to mix. Blend it well with the powdered sugar until it’s smooth. When you whip the cream, aim for medium peaks. This adds fluffiness to the cheesecake. Fold the whipped cream gently into the mixture. Be careful not to deflate it. This keeps your cheesecake light and airy. Chilling it for a longer time helps it firm up nicely. I recommend letting it sit overnight for the best results. Matcha adds a unique taste, but you can mix it up. Try adding a splash of almond extract for a nutty flavor. You can also use lemon juice to give it a zesty kick. If you want more sweetness, add extra powdered sugar. For a richer flavor, drizzle some caramel sauce on top before serving. Each of these tweaks can change the taste, making it your own. Presentation is key for this dessert. Cut even squares for a neat look. Drizzle melted white chocolate over the top for a sweet touch. Fresh mint leaves add color and a hint of freshness. Arrange the squares on a pretty plate to impress your guests. You can also use edible flowers for a pop of color. A great presentation makes your dessert even more inviting. {{image_2}} You can change the flavor of the matcha cheesecake squares easily. Instead of matcha, try using cocoa powder for a rich chocolate flavor. You can also use fruit purees. Strawberry or mango can give a fresh taste. If you love coffee, add espresso powder for a coffee twist. Each option adds its unique flair. Special diets? No problem! For a gluten-free option, use gluten-free cookies for the crust. Vegan? Substitute cream cheese with a plant-based version and use coconut cream for the whipped topping. You can swap powdered sugar with a sugar alternative to make it keto-friendly. These changes keep the dessert tasty while meeting your dietary needs. Garnishes can elevate your cheesecake squares. Instead of white chocolate chips, try dark chocolate or even crushed nuts for crunch. Fresh berries like raspberries or blueberries add color and flavor. A drizzle of honey or maple syrup can also enhance sweetness. Mint leaves not only look pretty but add a fresh taste. Each garnish can make your squares stand out! Store your no-bake matcha cheesecake squares in the fridge. Use a tight lid or plastic wrap. This keeps them fresh and creamy. They can last up to 5 days in the fridge. If you want to keep them longer, freezing is a great choice. To freeze, cut the cheesecake squares into pieces first. Wrap each piece in plastic wrap. Then place them in a freezer-safe bag or container. They will stay fresh for up to 2 months. When you're ready to eat, just thaw them in the fridge overnight. You do not need to reheat no-bake cheesecake squares. They taste best cold. If you like, you can let them sit at room temperature for a few minutes before serving. This will soften them slightly, enhancing the flavor and texture. Enjoy! It takes at least 4 hours for no-bake cheesecake squares to set. For the best results, chill them overnight. The longer they sit in the fridge, the firmer they become. This time allows the flavors to blend well and creates a nice texture. Yes, you can use a different type of crust. For example, a cookie crust made from Oreos or chocolate wafers works well. You could also use a nut-based crust for a gluten-free option. Just prepare the crust as you would with the digestive biscuits, and press it into the pan. If you don't have matcha powder, you can use green tea powder. You will not get the exact flavor, but it still adds a nice touch. For a different flavor, you could use cocoa powder for a chocolate version. Just remember to adjust the amount to taste. This blog post guides you in making no-bake cheesecake squares. We started with a list of simple ingredients, then covered easy steps to prepare the crust and filling. Tips for texture and flavor followed, with exciting variations to explore. Finally, we discussed the best storage practices to keep your treats fresh. No-bake cheesecake squares are fun and versatile. You can adapt this recipe to suit your taste. Enjoy making these delicious treats at home!

No-Bake Matcha Cheesecake Squares

Indulge in the creamy goodness of no-bake matcha cheesecake squares that are as delicious as they are easy to make! Perfectly balanced with rich cream cheese and vibrant matcha, this dessert is a delightful treat for any occasion. Discover how to create this unique no-bake dessert with simple steps that anyone can follow. Don’t miss out—click through to explore the full recipe and treat yourself to these heavenly bites!
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Ingredients
  

1 ½ cups digestive biscuits or graham cracker crumbs

½ cup unsalted butter, melted

2 cups cream cheese, softened

¾ cup powdered sugar

2 teaspoons matcha green tea powder

1 teaspoon vanilla extract

1 cup heavy whipping cream

¼ cup white chocolate chips (optional for garnish)

Fresh mint leaves for garnish (optional)

Instructions
 

Prepare the crust: In a medium bowl, combine the digestive biscuit crumbs and melted butter. Mix well until the crumbs are fully coated and resemble wet sand.

    Form the base: Press the crumb mixture firmly into the bottom of an 8x8 inch baking pan, ensuring an even layer. Use the back of a measuring cup to compact it. Refrigerate for 15 minutes to set.

      Make the filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Scrape down the sides of the bowl as necessary.

        Add flavors: Mix in the matcha powder and vanilla extract, and blend until fully integrated and the mixture is a beautiful green color.

          Whip the cream: In a separate bowl, whip the heavy cream until medium peaks form. Gently fold the whipped cream into the matcha cream cheese mixture, being careful not to deflate the whipped cream.

            Combine the mixtures: Once the whipped cream is fully incorporated, pour the matcha cheesecake filling over the chilled crust. Smooth out the top with a spatula or spoon.

              Chill: Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until set. For best results, leave it overnight.

                Serve: Once set, cut the cheesecake into squares. If desired, melt the white chocolate chips and drizzle over the squares for garnish. Add fresh mint leaves on top for an appealing presentation.

                  Prep Time: 15 minutes | Total Time: 4 hours 15 minutes | Servings: 16 squares