Key Lime Matcha No-Bake Cheesecake
Saying Hi To Gelatin
I’m sure this no-bake key lime and matcha cheesecake will put a smile on your face. It’s refreshing and so easy to put together. And I love how the bitter notes of the matcha calms down the acidity of the key lime.
Talking about key limes, I have to recognize it was a bit of a pain squeezing all those tiny limes, 20 of them to be precise. After the first few I took out my lemon squeezer and started squeezing any lime that would be in my sight. So if you have one around (and I hope that you do) start using it since lime #1. After all that juicing though, the rest of the recipe was pretty simple. It’s ideal for when you need a make-ahead dessert, or just make it during the weekend to have a sweet bite during the whole week.
I have never been a fan of using gelatin on desserts because I don't love its texture, but this one is doing a good case converting me. I’m pretty happy with the results. I can still feel that creamy texture of cheesecake that I love, and the flavors came out through nicely.
I gave this dessert another summery tropical touch by using thin coconut cookies for the crust. These cookies worked perfectly and you can taste a bit of coconut in every bite.
With this tart we are definitely kicking off summer in a very good way!
1. If you don't have key limes, you may use regular limes, lemons or even a combination of both. I’m sure the bright citrus flavors are going to shine.
2. As with any no-bake dessert, it’s better if you can make it the day before you need it and allow it to chill overnight, that way you will have a perfect texture.
Key Lime Matcha No-Bake Cheesecake
Coconut Thin Crust
Melted butter – 8 TBSP
Coconut thins cookies – 5 to 6 cups of whole cookies
Raw sugar – 1 TBSP
Key Lime Matcha Cheesecake Filling
Gelatin – 1 envelope
Matcha green tea powder – 2 Tsp
Key Lime juice – ½ cup (about 20 key limes)
Cream Cheese – 20 oz (2 ½ boxes)
Condensed milk – 1 can (14 oz)
For a 8” to 10” pan
Total time - 30 minutes plus chilling overnight Active time - 30 minutes
Equipment - Flute tart pan or pie dish, stand mixer or electric hand mixer
Prepare the gelatin: In a small saucepan heat the 2 tablespoon of water with the matcha over medium heat. Add the gelatin envelop while stirring the water until the gelatin has completely dissolved. Cook for 2 minutes, stirring occasionally, and remove form heat. Let the gelatin cool down completely.
Make the coconut thin cookies crust: Preheat oven to 350°.
In a small saucepan melt the butter.
Place cookies and sugar in the bowl of a food processor already attached to its base. Run the processor until the cookies are finely crumbed. With the processor running, pour the melted butter through the lid opening and run until it has been incorporated. The cookie should hold if you press them with your finger.
Transfer crumbs to your flutes tart pan or any other pan or pie dish you are using. Press firmly on pan, using a bottom flat cup to help yourself create the shape.
Bake for 10 minutes. Retire from oven and let it cool down completely, preferable in the fridge if you are going to make the filling right away.
Make the key lime cream cheese filling: Place cream cheese either in the bowl of a stand mixer or in a large bowl. Beat on medium-low speed the cream cheese with the paddle attachment on the stand mixer or with the beaters attached to a handheld mixer until smooth and creamed. Add the condensed milk and beat until incorporated. Add the ½ cup of lime juice and mix. Finally add the gelatin mixture and mix until everything is well combined and the batter has a light mint green color. Add a bit more of matcha if you want a more saturated color.
Pour cream cheese batter on graham cracker crust. Chill for about 6 to 8 hours, preferably overnight. Decorate with key lime slices fresh berries and dusts of matcha before serving.