No-Bake Matcha Swirl Cheesecake

You don't need a whole host of fancy ingredients to make this eyecatching dessert; we rely on a couple heavy hitters from our selection of specialty foods to elevate this simple no-bake cheesecake. First, there's Firehook Graham Crackers, lightly sweet with a toasty whole grain flavor that makes for an especially tasty crust. Then, the real star: Matcha Milk Jam, which has the thick, silky texture of chocolate hazelnut spread and sweet, creamy flavor of a matcha latte. Folded into the filling and swirled on top, it elevates the cheesecake to something elegant and complex yet crowd-pleasing, with just a hint of matcha's grassy flavor.

Featuring

prep time
40minutes
assembly time
5minutes
Serves
8people

preparation & ingredients

1 7-oz. package Firehook Crispy Graham Crackers

6 Tbsp. Vermont Creamery Lightly Salted Butter, melted

1 250-g. jar Matcha Milk Jam, divided

2 lb. cream cheese, room temperature

2 cups powdered sugar

2 cups heavy cream, cold from the fridge

2 tsp. cornstarch

1 tsp. kosher salt

Blend the graham crackers in a food processor until finely ground. Pour into a bowl, and thoroughly combine with the melted butter. Line the bottom of a 9-inch springform pan with parchment paper, then lightly grease the parchment with butter. Press the graham mixture firmly into the bottom of the pan; chill in the refrigerator.

In a large mixing bowl, whip the cream cheese with a hand mixer until fluffy, about 1 minute. With the mixer on low, gradually add in the powdered sugar, half of the matcha milk jam, and the salt, and mix until fully incorporated.

In a separate mixing bowl, whip the cream for 2-3 minutes. As it begins to thicken, add the cornstarch, then continue whipping to stiff peaks. Carefully fold the whipped cream into the matcha cream cheese mixture until just combined.

Add the mixture to the chilled crust, using a spoon or flexible spatula to even the top. Drizzle the remaining half of the milk jam over the cheesecake, and use a fork to gently swirl the milk jam into the top of the cheesecake with a gentle looping motion.

Allow to set in the fridge for at least 6 hours or ideally overnight before gently removing from the springform pan and slicing.