Zero oven time, four-hour chill, lifetime of likes.
These chilled squares stack a buttery graham base, cloud-like matcha cheesecake, and a glassy raspberry mirror that tastes like summer camp and Japanese tea fields had a rendezvous. Make them tonight, serve tomorrow, watch them vanish by brunch.
Base Layer
- 120 g graham cracker crumbs (or digestive biscuits)
- 45 g melted butter
Stir, press into parchment-lined 8-inch pan, refrigerate while you whip the filling.
Matcha Cheesecake Filling
- 225 g full-fat cream cheese, room temp
- 100 g white chocolate, melted & cooled
- 60 ml cold cream
- 2 Tbsp icing sugar
- 1½ tsp culinary matcha, sifted
Beat cheese until silky. Drizzle in white chocolate, then cream, sugar & matcha. Whip 60 s until it mounds like yogurt. Spread over base; smooth top with an offset spatula.
Raspberry Mirror
- 100 g frozen raspberries
- 30 g sugar
- 1 tsp lemon juice
- ½ tsp agar powder (or 2 g gelatin bloomed in 1 Tbsp water)
Simmer everything 2 min. Cool 5 min until just warm but still pourable. Tilt pan so the pink lava coats every corner. Chill 4 h (or overnight) to set the agar glaze to a snappy finish.
Serve Like a Pastry Chef
Lift the slab using parchment wings. Heat a long knife under hot water, wipe dry, slice in one confident press for glass-clean edges. Neon green against electric pink—no filter required.
Instant wow-factor, zero oven sweat—because summer is too hot to bake and too short not to eat dessert that looks like pop art.