How stunning is this cheesecake?! We’ve got multiple elements happening in this cheesecake. Firstly, it’s a no-bake cheesecake, which means it’s light, creamy and silky smooth. It has a matcha shortbread cookie base, which is a really fun twist on the classic graham cracker crust of most no bake cheesecakes. I’ve used peach-flavored matcha to really tie in the peach flavor and I LOVE it. This matcha is great in classic matcha lattes, but it’s crazy delicious when used in baking! We have three pink, ombre layers to highlight the beautiful peach rose in PEACH JELLY on top! It’s pretty, peachy and perfect all the way through!
The peach rose is made with thinly sliced canned peaches and is MUCH simpler than it looks. This was my second time making a peach rose and it was a fun, easy and relaxing process. Slicing the peaches takes more finesse – that’s how simple it is to assemble!
Peach Matcha Cheesecake Ingredients
- Cream Cheese – it’s important that you use cream cheese that comes in bricks, NOT the cream cheese in tubs! It sets differently and your cheesecake might not turn out well. This is also the case with cream cheese frosting! Brick cream cheese all the way, for all baking you do. Save the cream cheese in tubs for spreading on your bagels at breakfast time!
- Peach Jam – this is optional, but I wanted to pack in as much peach flavor as possible. You could also use apricot jam!
- Gelatin – this is how the cheesecake sets! In my other no-bake cheesecake recipes, I give the option to omit the gelatin and instead set the cheesecake in the freezer instead of the fridge. I don’t recommend that for this recipe because we also need the gelatin to make the jelly topping. You could use agar agar instead of gelatin, as it is a vegan option, but definitely confirm the amount of agar agar you’ll need to set the quantity of liquid we use for the topping.
- Peach Matcha Powder – I’ve been on a David’s Tea kick recently and have been LOVING their flavored matcha. I’ll be honest, as someone who has lived in Japan and is “fussy” about authentic ingredients, I was skeptical, but the matcha is really great and the different flavors are fun and are a positive addition to the matcha.
How to Make Peach Matcha Cheesecake
First, make the crust.
First, make the base of the cheesecake. Place the shortbread cookies into a food processor and pulse until they resemble a fine crumb. Add the matcha powder and mix well. Then add the melted butter and pulse a couple times until fully combined.
Press the crust into the bottom of a 9-inch spring form pan. Place this in the fridge while you make the filling.
Then make the filling.
Place the cream cheese in a bowl and with an electric mixer until smooth. Add the sugar and combine. Then add the whipping cream, vanilla extract and peach jam and mix until smooth.
Mix together the gelatin and water in a small bowl and microwave for 30 seconds. Add the gelatin to the filling, and mix together with an electric mixer until fully combined.
Divide the filling evenly into 3 bowls. Leave one bowl white. Dye a remaining bowl a very pale pink and the other bowl a deeper shade of pink.
Pour the dark pink filling into the cake pan and smooth the surface. Return to the fridge to chill until set, about 30 minutes.
Gently pour the pale pink filling on top and smooth the surface. Chill again for 30 minutes. Pour the white filling on top, smooth the surface and chill the cheesecake for about 3 hours, until it has completely set.
Make the topping.
Thinly slice the peach halves in 2mm-thick slices. You should get about 15 slices from each peach half.
Arrange the slices on the surface of the cake to make a rose pattern. Start from the outside of the cake and work inwards, slightly overlapping each peach slice to look like petals.
To make the jelly topping, pour the peach syrup into a small pot over medium heat. In a small bowl, combine the gelatin and 1/2 cup water, and mix together. Microwave for 30 seconds or until warm. Add to the pot, and mix well. Allow the mixture to cool for about 1-2 minutes. Add a very tiny drop of pink food coloring to give the jelly a pale pink color.
Gently pour the jelly onto the top of the cheesecake. Return the cheesecake to the fridge and chill until the jelly has set (approx 1 ½ hours).
Carefully remove the cake from the spring form pan by running a sharp knife around the edges of the cake, then release the sides of the pan and carefully slide off the cake. This is to ensure that the jelly topping stays intact and doesn’t tear. Enjoy!
Other Peach Recipes to Try
Other Cheesecake Recipes to Try
Pumpkin Spice Cheesecake Pancakes
Sweet Potato Casserole Cheesecake
Peach Matcha Cheesecake
Peach slices are arranged on top of this no-bake cheesecake to look like a beautiful flower!
Ingredients
Cheesecake base:
- 200 g shortbread cookies
- 65 g unsalted butter melted
- 1 ½ tbsp peach matcha powder
Cheesecake filling:
- 400 g cream cheese room temperature
- 400 ml whipping cream
- 80 g sugar
- ½ tsp vanilla extract
- 5 tbsp peach jam
- 2 tsp powdered gelatin
- 2 ½ tbsp water
- pink food coloring
Topping
- 800 g can of canned peach halves you’ll need roughly 5-6 peach halves
- 1 cup syrup from canned peaches
- 3 tsp powdered gelatin
- ½ cup water
- pink food coloring
Instructions
Make the crust
- First, make the base of the cheesecake. Place the shortbread cookies into a food processor and pulse until they resemble a fine crumb. Add the matcha powder and mix well. Then add the melted butter and pulse a couple times until fully combined.
- Press the crust into the bottom of a 9-inch spring form pan. Place this in the fridge while you make the filling.
Make the filling
- Place the cream cheese in a bowl and with an electric mixer until smooth. Add the sugar and combine. Then add the whipping cream, vanilla extract and peach jam and mix until smooth.
- Mix together the gelatin and water in a small bowl and microwave for 30 seconds. Add the gelatin to the filling, and mix together with an electric mixer until fully combined.
- Divide the filling evenly into 3 bowls. Leave one bowl white. Dye a remaining bowl a very pale pink and the other bowl a deeper shade of pink.
- Pour the dark pink filling into the cake pan and smooth the surface. Return to the fridge to chill until set, about 30 minutes. Gently pour the pale pink filling on top and smooth the surface. Chill again for 30 minutes. Pour the white filling on top, smooth the surface and chill the cheesecake for about 3 hours, until it has completely set.
Make the topping
- Thinly slice the peach halves in 2mm-thick slices. You should get about 15 slices from each peach half.
- Arrange the slices on the surface of the cake to make a rose pattern. Start from the outside of the cake and work inwards, slightly overlapping each peach slice to look like petals.
- To make the jelly topping, pour the peach syrup into a small pot over medium heat. In a small bowl, combine the gelatin and 1/2 cup water, and mix together. Microwave for 30 seconds or until warm. Add to the pot, and mix well. Allow the mixture to cool for about 1-2 minutes. Add a very tiny drop of pink food coloring to give the jelly a pale pink color.
- Gently pour the jelly onto the top of the cheesecake. Return the cheesecake to the fridge and chill until the jelly has set (approx 1 ½ hours).
- Carefully remove the cake from the spring form pan by running a sharp knife around the edges of the cake, then release the sides of the pan and carefully slide off the cake. This is to ensure that the jelly topping stays intact and doesn’t tear. Enjoy!
Nutrition
Serving: 1 sliceCalories: 415kcalCarbohydrates: 32.1gProtein: 5.1gFat: 30.6gSaturated Fat: 17.6gCholesterol: 91mgSodium: 189mgPotassium: 238mgFiber: 1.5gSugar: 20.4gCalcium: 58mgIron: 1mg
Tried this recipe?Let us know how it was!
Hi everyone! My name is Cayla Gallagher and I’m the creator of pankobunny!
@pankobunny
This error message is only visible to WordPress admins
Error: Invalid Feed ID.