Description
A refreshing and elegant no-bake cake combining the nutty flavor of pistachios with the earthy taste of matcha green tea, perfect for a light dessert without the oven.
Ingredients
Units
Scale
- 1 1/2 cups pistachios, shelled and unsalted
- 1 cup digestive biscuits or graham crackers, crushed
- 2 tablespoons matcha powder
- 1 cup cream cheese, softened
- 1 cup heavy cream
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons honey or maple syrup
- 1/4 cup melted butter
- Extra pistachios and matcha powder for garnish
Instructions
- In a food processor, pulse pistachios and crushed biscuits until finely ground.
- Mix the melted butter into the nut and biscuit mixture until combined.
- Press the mixture evenly into the bottom of a springform pan to form the crust.
- In a mixing bowl, whip the heavy cream until soft peaks form.
- In another bowl, beat cream cheese, powdered sugar, honey, and vanilla extract until smooth.
- Gently fold the whipped cream into the cream cheese mixture.
- Add matcha powder to the mixture and fold until well combined and evenly colored.
- Pour the matcha cream mixture over the crust and smooth the top.
- Refrigerate for at least 4 hours or overnight to set.
- Before serving, garnish with chopped pistachios and a light dusting of matcha powder.
Notes
- Use high-quality matcha powder for the best flavor and vibrant green color.
- You can substitute digestive biscuits with gluten-free crackers to make the crust gluten-free.
- Store the cake refrigerated and consume within 3 days for optimal freshness.
Nutrition
- Serving Size: 1 slice (1/8th of cake)
- Calories: 320
- Sugar: 18g
- Sodium: 90mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
