< Honeydew Matcha No-Bake Cheesecake - Foodistreet

Honeydew Matcha No-Bake Cheesecake

  • on September 8, 2021
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Honeydew Matcha No-Bake Cheesecake

Honeydew Matcha No-Bake Cheesecake
“Remember to flavor the wonder of the melon first. If it is ripe and sweet, add sugar in portions until it reaches the desired sweetness-you may not need to add all the sugar.

Similarly, if it is not fully ripe and not sweet enough, you need to add more sugar.”

Easy difficulty 👌

  • 51 minutes to prepare
  • 0 minutes baking time
  • 180 minutes standing time


  • Number of people: 12
  • 250 g honeydew
  • 1 tbsp matcha powder
  • 200 g cream cheese
  • 250 g mascarpone cheese
  • 150 g butter cookies
  • 70 g unsalted butter
  • 200 g cream
  • 100 g sugar
  • 15 g agar powder
  • Matcha powder (for sprinkling)

Sealable freezer bag, rolling pin, saucepan, snap cake mold (20 cm), cook machine with a whisk, bowl (large), whisk, saucepan (small), spatula, 2 bowls of fine strainer

Nutrition per serving

Calories 332

Protein 5 grams

Fat 25 g

Carbohydrates 22 grams

Cooking steps 1/4: Honeydew Matcha No-Bake Cheesecake

Honeydew Matcha No-Bake Cheesecake

150 g butter biscuits 70 g unsalted butter.
Sealable freezer bag, rolling pin, saucepan, snap cake tin (20 cm).
Make the bottom of the cheesecake: put the butter biscuits in an airtight bag.

Beat it with a rolling pin until it becomes very broken. Melt butter in a pan. Remove the pan, add the biscuits, and mix well. Pour into the cake mold and press lightly to a flat layer. Keep in the refrigerator.

Cooking step 2/4

Honeydew Matcha No-Bake Cheesecake

250 g honeydew melon 2 hundred g cream 2 hundred g cream cheese 250 g mascarpone cheese a hundred g sugar.
Cook machine with whisk bowl (large) whisk.

Cut honeydew melon in half, peel and seed, put in a blender, and beat until smooth puree. Beat the cream with a stand mixer until stiff foaming. Keep in the refrigerator.

Add cream cheese, mascarpone cheese, and sugar to a large bowl. Beat until fluffy and divide it into two bowls.

Cooking step 3/4

Honeydew Matcha No-Bake Cheesecake

15 g agar powder 1 tbsp matcha powder.
2 bowls of the saucepan (small) spatula.
Heat in a small saucepan over low heat and pour the honeydew puree. Add the agar powder and stir constantly until it boils. Remove the pot and set it aside for later use.

Take half of the honeydew melon paste and add it to a cream cheese bowl and mix well. Add matcha powder to the remaining half of the honeydew melon paste in the pot and stir well until it is completely absorbed.

Add the matcha honeydew melon mixture to another bowl of cream cheese mixture and mix well.

Cooking steps 4/4

Cooking steps 4/4

Matcha powder (for sprinkling)
Fine filter
Remove whipped cream and cake molds from the refrigerator.

Divide the whipped cream into two parts and mix them evenly into the honeydew melon cheese mixture and the matcha mixture bowl.

Pour the white honeydew melon cheese mixture into the mold first, and then carefully pour the matcha mixture into the center. Keep in the refrigerator for at least 3 hours or until set. Sprinkle on matcha powder and enjoy!.

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