Matcha No-Bake Cheesecake with Red Bean
I would like to share a no-bake recipe with you, the Matcha No-Bake Cheesecake🧀🍰I made an Adzuki (red beans) filling to add more texture into the cake (Adzuki and Matcha are just like the perfect married couple), and made an extra strong matcha flavour glancage on the top surface (tbh, some people might prefer to make marble print rather than make another layer…but… I always find my marble drawings…weird lol, do you have the same problem?)

Matcha Red Bean No-Bake Chessecake
Ingredients
Base
- 120 g Digestive Biscuits
- 37.5 g Melted Butter
Red Bean Layer
- 75 g Dry Red Bean
- 35 ml Water
- 300 ml Water
- A pinch of salt
- 80 g Sugar
- 75 ml Water
- 5 g Galatine
Matcha Cheesecake
- 187 g Cream
- 37 g White Chocolate
- 200 g Cream Cheese
- 40 g Sygar
- 9 g Gelatine
- 10.5 g Matcha Powder
- 75 g Cream
Matcha Glacage
- 54 g Sugar
- 30 g Water
- 6 g Matcha Powder
- 37.5 g Cream
- 1.5 g Gelatine
- 7.5 g Water
Instructions
- Before you begin all the steps below, you should now leave the cream cheese in room temperature and line a 6” mould. In the video, I used baking paper and I made it extra tall. If you invest in thick clear cake collar, you will be able to have a nicer round shape, as baking paper tend to wrinkle a bit as you pour the filling in‼️Also, turns out the “extra tall” is not required as well, I would make it just 2cm taller than the mould.
Reb Bean Layer
- Cover the red beans with 35ml water (or enough to cover the beans is fine), bring it to boil for 10 mins.
- Drain the red beans out, put them into 300ml water, bring it to boil and keep it on low heat for 1 hr.
- Add just enough water to cover the gelatine to dissolve if you make the other components.
- Add a pinch of salt and sugar, mix well and put it on medium heat for 10 mins.
- Put the red bean mixture into a large bowl, add water and the dissolved gelatine, mix well and pour the mixture into a 5” mould.
- Place this in the fridge while you make the other components.
Matcha Cheesecake Base
- Mix together the melted butter, crumbled digestive biscuits (please use a blender or a zip bag to make the biscuit crumbs…I was so wrong not to lol).
- Press them into the bottom of a 6” mould.
- Place this in the freezer while you make the filling.
Matcha Cheesecake Filling
- Bring cream to a simmer.
- Add in white chocolate chips as the cream simmers, mix well.
- Remove the pot from heat and add the remaining cream in, mix well.
- Set aside to cool down completely.
- Put cream cheese into a bowl and place it over a bowl of hot water (my secret double boiler…), gently squash the cream cheese.
- Add sugar into cream cheese once it melts.
- 7Add just enough water to cover the gelatine to dissolve it.
- Place dissolved gelatine over a bowl of hot water and whisk until it becomes liquid.
- Add the liquidised gelatine into the cream cheese mixture.
- Set aside for later use.
- Beat white chocolate cream at low speed.
- Stop when you start to see trails, don’t overbeat it!
- Add the white chocolate cream into cream cheese mixture, mix well.
- Pour 20% of the cream cheese mixture into a clean bowl (this is for the white layer).
- Mix sifted matcha powder and cream together and add it into the big bowl of cream cheese (the 80% bowl, this is for the matcha layer), mix well.
First Assemble
- Get the biscuit base out, pour in half of the matcha cream cheese mixture
- Gently put the Adzuki layer in
- Cover it with the remaining half of the matcha cream cheese mixture
- Pour the white cream cheese layer on top
- Gently flatten the surface with a spoon
- Place this in the freezer while you make the filling.
Matcha Glacage
- In a pot, add sugar, matcha powder (sifted) and water, mix well and bring it to medium heat
- Add just enough water to cover the gelatine to dissolve it
- Use a sieve to sift the matcha cream, mix dissolved gelatine and matcha cream together
Final Assemble
- Take the cake out from the freezer
- Pour the matcha glacage on top of the cake using a sieve
- Place this in the fridge and let it sit for 5 hours (best overnight)
Video
This a long recipe, but let me tell you, IT WORTHS ALL THE EFFORT WHEN YOU CUT THE CAKE! My husband “wow” when I cut the cake in front of him because I was super nervous how it would turn out, wow-factor checked ✅✅ 👯♀️👯♀️👯♀️You will be dancing when you put this happiness into your mouth! I hope the steps all make sense but please let me know if they don’t 🤣 Happy baking ❤️👩🏼🍳🍓
Check out our Jiggly Souffle Pancake if you are looking for other Japanese desserts.
Please subscribe me on YouTube and IG @sugarsaltsunday for more recipes and tips❤️
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