Matcha Cheesecake 🍵 | Creamy Japanese Dessert || ASMR

Turn a few simple ingredients into a silky, creamy No-Bake Matcha Cheesecake! 🍵🍰 This beautiful Japanese-inspired dessert combines an earthy matcha cheesecake filling with a buttery biscuit base. It requires no oven and is perfectly portioned for 2–3 people. Watch the complete preparation with relaxing cooking sounds—from crushing the biscuits and whipping the cream to decorating and slicing the finished cheesecake. There is no talking, no face and no unnecessary interruption—just peaceful food preparation and satisfying kitchen ASMR. 🍰 SERVINGS: 2–3 people ⏱️ PREPARATION: Approximately 30 minutes ❄️ CHILLING: At least 6 hours or overnight 🔥 BAKING: Not required 📏 PAN SIZE: 4-inch/10-centimetre springform pan INGREDIENTS For the biscuit base: • 80 g digestive biscuits or graham crackers • 32 g unsalted butter, melted • 1 teaspoon granulated sugar For the matcha cheesecake filling: • 200 g full-fat cream cheese, softened • 120 ml cold whipping cream • 45 g icing sugar • 1 tablespoon culinary-grade matcha powder, approximately 6 g • ½ teaspoon vanilla extract • 1 teaspoon fresh lemon juice • 1 teaspoon powdered gelatin, approximately 3 g • 1½ tablespoons warm water For decoration: • ½ teaspoon matcha powder • 2 fresh strawberries • 3 fresh raspberries • White chocolate curls PREPARATION Crush the digestive biscuits into fine crumbs. Combine the crumbs with sugar and melted butter. Press the mixture firmly into a parchment-lined 4-inch springform pan. Refrigerate while preparing the filling. Sprinkle the gelatin over warm water. Allow it to bloom, then stir until completely dissolved. Beat the softened cream cheese and icing sugar until smooth and creamy. Add vanilla extract, lemon juice and sifted matcha powder. Mix until evenly combined. In a separate chilled bowl, whip the cold cream until medium-stiff peaks form. Gently fold the whipped cream into the matcha cream-cheese mixture. Add the dissolved gelatin and fold until the filling is smooth and uniform. Pour the filling over the chilled biscuit base and level the surface. Refrigerate for at least six hours or overnight. Remove the set cheesecake from the pan. Dust it with matcha powder and decorate it with strawberries, raspberries and white chocolate curls. Cut it with a warm, clean knife and enjoy! The result is a smooth, refreshing cheesecake with a crisp biscuit base, delicate sweetness and the unmistakable earthy flavour of matcha. If you enjoyed this relaxing recipe, please LIKE the video, SUBSCRIBE to Benne Miles and turn on notifications for more delicious recipes. Tell us in the comments: Which no-bake dessert should we prepare next? Thank you for watching Benne Miles! 💚 TRENDING HASHTAGS: #MatchaCheesecake #NoBakeCheesecake #MatchaDessert #MatchaRecipe #NoBakeDessert #JapaneseDessert #CheesecakeRecipe #EasyDessert #DessertRecipe #CookingASMR #FoodASMR #SatisfyingCooking #HomeBaking #TrendingRecipe #BenneMiles