No Bake Skyr Matcha Cheesecake
I’m a big cheesecake fan and I always try to explore new ways of making this delicious dessert. This time, I wanted to create something super easy (no bake, no eggs, almost no sugar)! It took some time to get the perfect recipe but what I discovered is that Philadelphia and Isey Skyr go together perfectly and create a perfect texture for this no-bake cheesecake. For the last recipe, and the one I liked the most, I used Vanilla Isey Skyr which gave the cheesecake an added taste (you can also use the natural one or go crazy with the other flavours). I also wanted to create a dessert that is not too heavy and not too fatty so you can also choose to leave out the sugar completely (yes, it won’t be as sweet but still delicious) and since there are no eggs it makes everything a little easier to digest.
The cookies are also super important in this recipe. I found these really good ones in Migros (they are vegan and don’t have much sugar so this is a plus too). You can of course choose to use any other cookie or go with the classic Digestives.
This cheesecake will literally be ready in 10 minutes so it’s perfect if you don’t have too much time but still want to impress your guests with some fancy Matcha love.
Prep Time: 10 Minutes
Baking Time: No Bake! Just Rest
Ingredients for around 1 cheesecake (20cm):
Matcha Powder - 1 Tbs
Philadelphia - 200 g
Isey Skyr Vanilla - 170 g
Sugar - 20 g
Vegan Chocolate Cookies -200 g (we used these ones - so good)
Butter (unsalted) - 80 g
Preparation:
We start our no bake cheesecake by preparing the bottom part - so the crunchy chocolatey part. Take your chocolate cookies and pulse them in a blender for around 1 minute until you have crumbs only.
In a pan, melt your butter (don’t cook it just melt it at low heat). Place your cookie crumbs and butter in a bowl and mix them together.
Now take a round baking pan (18/20 cm here it really depends how high you want your cheesecake to be) press the cookie and butter to the bottom creating a layer. Press it down well (you can help yourself with something that has a flat bottom like a glass). Make sure there the layer is nice and smooth.
Now we move to the second part. Take a bowl and mix together the Philadelphia, Vanilla Isey Skyr and sugar and mix well together with a spatula. Once it’s nice and blended add the Matcha powder and keep mixing with the spatula until it’s well incorporated.
Place your Philadelphia/Skyr mixture on top of the cookie mixture and flatten it out with a spoon.
Now place your cheesecake in the fridge and let it rest for at least 3 hours.
You can keep the cheesecake in the fridge for around 3 days - add some blueberries, raspberries or other fruits on the top to decorate/ make even tastier.