Cool, creamy, and minty with a hint of dark chocolate this low carb, sugar free no bake cheesecake harnesses the gorgeous green of antioxidant-rich matcha tea for color.
Guys. I just. can’t. even. right now.
If you know me at all, you know how much I loathe the time change.
It makes me feel like I’m walking through one of those fun houses where the floors are all wacky and and the mirrors are weird. Seriously dizzy and off-kilter.
I don’t sleep well. And thinking? Fagetaboutit.
So I end up feeling pretty pouty on the inside. I want comfort food.
But binging on junk is not the answer. Your body can’t deal with stress well when it’s not nourished.
The answer is an easy (healthy) treat.
No Fooling! No Oven Needed For This No Bake Cheesecake.
Some no bake cheesecake recipes require baking the crust. That’s just sneaky. They lure you in with the promise of “no bake” and then you have to turn the oven on and bake the crust.
While I understand they mean “you don’t have to bake the actual cheesecake for an hour in a water bath and hope the top doesn’t crack” that does not truly make a no bake cheesecake. Not in my book anyway.
Since an easy, put-it-together-and-refrigerate treat is in order when one is trapped in the throes of Dumb Stupid Time stupor, this recipe fits the no-bake bill perfectly. I’m not baiting you with “no bake cheesecake” then telling you to bake the crust 😉
That’s just not how I roll.
No Food Coloring, Either. Just Naturally Green Matcha Tea.
My personal conviction on food coloring is avoid it like the plague. It’s just not good for you. But, I wanted a little green color to my Minty Matcha No Bake Cheesecake.
Matcha tea is the perfect choice for a natural green coloring option. Not only is it natural, but it’s packed with healthy antioxidants and other nutrients, too.
And caffeine. It has caffeine. Which you might really, really, really need right now. Besides, matcha tea contains substances that can help your body handle stress.
If this time change stuff isn’t stressful, I don’t know what is.
I used just 1 teaspoon in this recipe for a delicate green, but feel free to increase it a bit if you want a deeper green color. Just don’t get too crazy or the texture might end up kind of grainy or the taste bitter. Increase by 1/2 teaspoon, mix thoroughly, then taste before adding more.
No matcha? No worries. Feel free to leave it out, you’ll just have a white minty cheesecake. Still cool, creamy, minty, and delish.
Where To Get Matcha Tea (And What Kind To Use).
For this recipe, I used Carrington Farms matcha tea powder purchased at Walmart. At the time of this post, it is found in the baking aisle with the gluten free flours, chia seeds, baobab powder, and other healthier ingredients.
If you’d like a very high-quality matcha tea for drinking, check out my review of Midori Spring Ceremonial Grade Matcha Tea. I explain the difference between ceremonial grade matcha tea and regular old matcha.
Matcha and mint are also great in my Creamy Mint Matcha Shake!
Do I Need A Special Pan?
I used a 9″ springform pan for this recipe which makes it super easy to serve once you remove the outer ring. If you don’t have one, a deep dish pie plate or baking dish would also work. It just might be harder to get the slices out of the dish.
Have You Tried Matcha Tea Before? Will You Try It In This No Bake Cheesecake Recipe?
For the Chocolate Crust:
- 1 1/2 cups almond flour
- 1/2 cup cocoa
- 1 1/2 Tablespoons THM Super Sweet, or preferred sweetener to taste
- 1/8 teaspoon mineral salt
- 1/3 cup gently melted butter
- 24 ounces 1/3 less fat cream cheese (3 - 8 ounce blocks), room temperature
- 1 teaspoon matcha tea powder (or more as desired)
- 1 1/2 to 2 tablespoons THM Super Sweet, or preferred sweetener to taste
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons mint extract
- 1 cup heavy whipping cream
- 1 tablespoon grassfed beef gelatin
- 3 tablespoons boiling water
Make the Chocolate Crust:
- In a mixing bowl, combine almond flour, cocoa, sweetener, and salt and mix well making sure to break up any large clumps of almond flour.
- Add gently melted butter and stir to thoroughly combine, making sure all the dry mixture gets mixed with the butter.
- Press into the bottom of a 9" springform pan, pressing some up the side by about half an inch.
- Refrigerate while preparing the cheesecake filling.
Make the Minty Matcha Cheesecake Filling.
- In a mixing bowl, add the room temperature cream cheese, matcha, sweetener, vanilla, and mint extract and beat with an electric mixer until combined and uniform in color.
- In a separate bowl, whip cream until thickened.
- In a small bowl, add the boiling water and sprinkle the gelatin powder over it - a small amount at a time - while stirring to dissolve.
- Add the dissolved gelatin to the whipped cream and continue whipping for a minute or so or until thick peaks form.
- Add whipped cream and gelatin mixture to the cream cheese mixture and beat on low power until thoroughly combined.
- Take the springform pan with the crust out of the refrigerator and add the cheesecake filling to it, smoothing the top.
- Cover and refrigerate at least 2 hours, or overnight.
- Top with 85% dark chocolate curls or a sugar free chocolate syrup if desired.
Trim Healthy Mamas:
This delicious low carb dessert falls in the Heavy S category and should not be eaten all the time (even though you'll want to!). It's a perfect treat to take and share to family gatherings, holiday dinners, and other potluck-type occasions.
Enjoy as dessert after a lighter-S or Fuel Pull meal.
To color with matcha tea powder, please keep in mind:
I used just 1 teaspoon in this recipe for a delicate green, but feel free to increase it a bit if you want a deeper green color. Just don't get too crazy or the texture might end up kind of grainy or the taste bitter. Increase by 1/2 teaspoon, mix thoroughly, then taste before adding more.
Nutrition Information:Yield: 16 Serving Size: 1 slice
Amount Per Serving: Calories: 212 Total Fat: 20g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 42mg Sodium: 96mg Carbohydrates: 6g Fiber: 2g Sugar: 2g Protein: 5g