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Sakura Matcha Cheesecake (No Bake)

Sakura Matcha Cheesecake (No Bake) 

[ Ingredients ]


  • Graham Cookie Crumb 70g
  • Melted Unsalted Butter 35g


  • Gelatin 8g
  • Warm Water 50g
  • Soften Cream Cheese 200g 
  • Sugar 68g
  • Plain Yogurt 90g
  • Barista's Choice Matcha Powder 10g
  • Warm Milk 30g
  • Heavy Whipping Cream 180g

Sakura Jelly (Cherry Blossom)

  • Salted Sakura (Presoak for 5 hours)
  • Gelatin 7g
  • Warm Water 50g
  • Warm Water 250g 
  • Sugar 50g

[ Equipment ]

  • 6" Springform Cake Pan

[ Instructions ] 


  1. Mix the cookie crumb and melted together in a small bowl
  2. Add the mixture into the springform pan.
  3. Press evenly onto the bottom of the pan until packed tightly. 
  4. Put in the refrigerator


  1. Place Matcha Powder and warm milk into a bowl and whisk until no clumps are visible
  2. Add warm water to gelatin and stir until liquid form
  3. Place soften cream cheese into a big bowl and beat until smooth and fluffy
  4. Insert the following ingredients: sugar, plain yogurt, gelatin, and Matcha mixture one by one and beat until combined each time
  5. In a different bowl, beat heavy whipping cream until it reaches a thick texture
  6. Add heavy whipping cream to cream cheese mixture and beat until fully combined (It should look glossy)
  7. Take out the crust from the refrigerator and pour cream cheese mixture evenly on top
  8. Refrigerate for 2 hours

* For plain Matcha Cheesecake without Sakura Jelly, refrigerate for 4 hours and it will be ready to served.

Sakura Jelly

  1. Add warm water to gelatin and stir until liquid form
  2. Add gelatin and sugar to the bigger portion of warm water 
  3. Take out cheesecake from the refrigerator
  4. Slowly pour the gelatin mixture on top of the cheesecake
  5. Scatter Sakura in the gelatin mixture
  6. Refrigerate cheesecake for 3 hours
  7. Slice and serve!


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We can be reached via pigeons, but we much prefer our email at info@OolongTeaCollective.com. Bon appétit. 



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