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Filtering by Category: dairy

No-Bake Matcha Cheesecake

Patricia Reitz

ButterYum - Japanese No-Bake Matcha Cheesecake. matcha cheesecake recipe. no bake matcha dessert recipe. how to make matcha dessert.

College girl spotted a no-bake matcha cheesecake recipe on a Japanese youtube channel and she asked me to make it for her. She absolutely loves matcha so I was more than happy to fulfill her request. The texture of this cheesecake is quite different than American-style cheesecake. One of my tasters commented, “it’s kind of… ‘bouncy’, but I like it!” I attribute that ‘bouncy’ texture to the addition of unflavored gelatin. It’s also not an overly sweet dessert which allows the delicate matcha flavor to shine though.

Items used to make this recipe:

No-Bake Matcha Cheesecake

makes one 6-inch cheesecake (about 8 servings)

Printable Recipe


  • almond flour (or meal) to coat bottom of pan

  • 400g cream cheese, room temperature

  • 80g sugar

  • 60g whole milk

  • 10g unflavored gelatin

  • 100g high quality white chocolate

  • 250g heavy whipping cream

  • 15g high quality matcha powder

  • 100g heavy whipping cream

  • 50/50 mix of confectioners sugar and matcha powder for dusting


  1. Prepare a 6-inch springform pan by lining with parchment paper, spraying with nonstick cooking spray, and sprinkling bottom with a thin layer of almond flour or meal; set aside.

  2. In a small bowl, combine milk and gelatin, being sure no dry clumps of gelatin remain; set aside until needed.

  3. Using a handheld mixer, combine room temperature cream cheese and sugar until smooth and creamy; set aside until needed.

  4. In a medium microwave safe bowl, gently heat white chocolate until melted (10-15 second bursts), then add the reserved milk/gelatin mixture and stir until smooth.

  5. Slowly start adding 250g heavy cream to the melted chocolate mixture (add a little at a time and stir until smooth before adding more, repeat), place bowl in ice water bath and whip with handheld mixer until thickened; reserve 150g of this mixture for later (it will be used as the top layer).

  6. In a small bowl, use a rubber or silicone spatula to combine 15g matcha with 100g heavy cream (again, start by adding a little at a time and stir until smooth before continuing).

  7. Fold matcha mixture into cheesecake base until fully incorporated; pour into prepared springform pan and spread into an even layer.

  8. Top with the reserved cheesecake base (150g), spread into an even layer.

  9. Cover pan with plastic wrap and chill for at least 6 hours or overnight.

  10. To serve, wrap sides of pan with warm towel for a few minutes, then release springform (the parchment should peel off the sides and bottom easily.

  11. Dust top of cheesecake with 50/50 mixture of confectioner’s sugar and matcha powder and place on serving plate.

  12. To slice, dip thin, sharp knife in hot water and wipe dry before each cut.

adapted from HidaMari Cooking

How to Make a Cheese Wheel Wedding Cake

Patricia Reitz

How to Make a Cheese Wheel Wedding Cake - ButterYum. how to make a non traditional wedding cake. how to make your own wedding cake. how to make a wedding cake out of cheese. how to make a wedding cake from wheels of cheese. wedding wheel cheese cake. Stacked cheese wedding cake. How many pounds of cheese do I need? Alternative wedding cake ideas. wedding cake alternatives. how to make your own wedding cake. DIY wedding cake. tower of cheese wedding cake. how to make a tower of cheese wedding cake. how to make a non cake wedding cake. how to make a wedding stack of cheese cake. how to decorate a cake made of cheese.

Wedding season is upon us and I thought I’d take this opportunity to share how you can easily make a trendy and elegant, non-traditional Cheese Wheel Wedding Cake. Below is a list of things to consider for this easy DIY project.

How Much Cheese Will I Need?

As a general rule, you should plan on 2-4 ounces per guest. For the cake above (which I made for my daughter’s wedding), I knew how cheese crazy our guests were, and I also knew I could easily freeze any cheese that was leftover, so I opted to go with 4 ounces per guest. If you’d like to do the same, follow these amounts as a guideline:

  • 100 guests - 25 pounds of cheese

  • 125 guests - 32 pounds of cheese

  • 150 guests - 38 pounds of cheese

  • 175 guests - 44 pounds of cheese

  • 200 guests - 50 pounds of cheese

  • 250 guests - 64 pounds of cheese

What Size Cheeses Wheels Should I Get?

From a design standpoint, the height of each cheese wheel isn’t as important as the diameter. You’ll notice in the “cake” I made (shown at the top of this post), the height of each wheel varies greatly, but the diameter of each progresses in the same way the tiers of a traditional wedding cake do. If you don’t have a specialty cheese store in your area, here are some options you can order from amazon:

  • 3-inch diameter Boursin (5 oz) - HERE

  • 4-inch diameter P’Tit Basque (1 lb) - HERE

  • 6-inch diameter Cheddar (3 lbs) - HERE

  • 8-inch diameter Manchego (7 lbs) - HERE

  • 9-inch diameter Reggianito (10 lbs) - HERE

  • 10-inch diameter French Raclette (7 lbs) - HERE

  • 10-inch diameter Reggianito (15 lbs) - HERE

  • 12-inch diameter Brie (7 lbs) - HERE

  • 13-inch diameter Jarlsburg (24 lbs) - HERE

Can I Use Half Wheels or Wedges?

You sure can! I was unable to find a whole wheel that was the right diameter to work as the middle tier for my “cake”, but if you look closely, you can see I faked one by placing 4 wedges of artisan blue cheese together to simulate a whole wheel. The same could be done with half wheels.

How Do I Stack the Wheels?

It’s actually easier than you might think. Just make sure the top of each wheel is flat (you can trim with a sharp knife if they’re a bit domed). For hard and semi-hard cheese wheels, simply stack them on top of each other. For softer wheels, cut wooden skewers to act as internal supports (see below).


For this soft wheel of brie that was the large bottom tier of my Cheese Wheel Wedding Cake, I inserted wooden skewers, every few inches, to act as internal supports. I cut the skewers flush with the top of the brie, using a pair of wire cutters. Then I topped the brie with a cardboard cake round that was about the same size as the next wheel of cheese in the stack (to help distribute the weight of all the tiers that were going to sit on top).

How Do I Cut the Wheels?

Soft cheeses can be cut with a standard knife, but large tiers and hard cheeses are much easier to cut with a double handled knife designed for cutting wheels of cheese. I have this one and it worked great!

The blade is 15-inches long so it’s good for slicing pizza and large cakes too.

How to Decorate the “Cake”?


I absolutely love the how a stack of cheese looks displayed on a rustic, bark-covered wood slab (aka a slice or round). I used a large slab of black walnut.

And just like I would decorate a cheese board, I added fresh figs, grapes, blackberries, and dried apricots to decorate my tower of cheese. Florals and herbs sprinkled around the base were a nice touch as well. A variety of nuts would also work nicely.

How to Serve the Cheese?

Cheese is best served at room temperature so be sure the “cake” is set up and allowed to temper for several hours ahead of time. Have plenty of fruits, nuts, and crackers to serve along side.

We served our “cake” during the cocktail hour before dinner so it served as our appetizer course.

What About REAL Cake?


Anything goes these days so it certainly isn’t necessary to serve real cake in addition to the Cheese Wheel Wedding Cake, but we opted to have large sheet cakes that the kitchen staff cut behind the scenes. After dinner the staff presented guests with plated slices. If you’re interested in a scaled down version of the chocolate cake pictured - here’s a link.

So there you have it - everything you need to consider when considering a Cheese Wheel Wedding Cake. Feel free to drop me a line if you have any questions. Enjoy!