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Matcha and Pistachio No Bake Cheesecake

With Collagen Matcha
recipe-difficulty
Easy peasy
recipe-serves
8
ready-in
5 hours and 30 mins
Matcha and Pistachio No Bake Cheesecake
Who's got time to bake? Not us, and probably not you either. This No Bake Matcha Pistachio Cheesecake will have you the talk of the town (if you can bear to part with a slice!). The base? A crunchy, peanut-butter-infused masterpiece. And the filling is where it’s at with cream cheese, mascarpone, and a dollop of honey whisked with beauty-boosting Collagen Matcha Latte. Top it off with pistachios, and voila, you've got yourself a dessert that's almost too pretty to eat. Almost.
Pantry Items
View in metric
  • 2 tbsp Collagen Matcha Latte 
  • 10.5 oz healthy digestive style biscuits (store bought)
  • 2.5 oz salted butter
  • ¼ cup peanut butter
  • 8.8 oz cream cheese
  • 8.8 oz mascarpone cheese
  • ¼ cup honey
  • 1.8 oz pistachios
  1. Melt butter on stovetop until it becomes a golden brown colour, remove from heat then add in peanut butter and mix until melted together.
  2. Add to crumbled biscuits then mix to combine. Pour into a cake mould, springform or lined with baking paper.
  3. Add cream cheese and mascarpone to a bowl and beat to combine. Add honey and matcha powder, beat until smooth and combined.
  4. Pour cheesecake mixture onto base and smooth out. Set for 5 hours or overnight.
  5. Top with chopped toasted pistachios and a drizzle of honey.