No-Bake Matcha Sakura Mousse Cake (Cherry Blossom Cheesecake)

This matcha sakura mousse cake captures the freshness and sweetness of spring. The gentle bitterness of matcha and the delicate fragrance of cherry blossoms balance each other beautifully, making it a perfect treat for a spring afternoon tea.

Ingredients

• 100 g (3.5 oz) digestive biscuits (or graham crackers)
• 50 g (3.5 tablespoons) unsalted butter, melted
• 10 g (about 2 tablespoons) matcha powder
• 250 g (9 oz) cream cheese, at room temperature
• 100 g (1/2 cup) granulated sugar
• 200 ml (3/4 cup plus 1 tablespoon) heavy cream
• 10 g gelatin sheets (about 5 sheets)
• 50 g (1.75 oz) salt-pickled or candied cherry blossoms (sakura), rinsed
• 30 ml (2 tablespoons) hot water

Instructions

1. Crush the biscuits in a food processor, mix in the melted butter, and press the mixture firmly into the bottom of a springform pan. Chill in the refrigerator for 20 minutes.
2. Soak the gelatin sheets in cold water until soft. Dissolve the matcha powder in the hot water and set aside.
3. In a large bowl, beat the cream cheese and sugar until smooth, then stir in the matcha mixture until evenly combined.
4. Squeeze the excess water from the gelatin and melt it over a bowl of hot water. Stir it into the cream cheese mixture.
5. Whip the cream to soft peaks and fold it into the cream cheese mixture. Pour the mousse over the chilled base and smooth the top.
6. Arrange the cherry blossoms evenly over the surface and refrigerate for at least 1 hour, until set.
7. Release the cake from the pan, slice, and serve.

Tips

• Dust the top with a little extra matcha powder before serving for a deeper flavor.
• Make sure the gelatin is fully melted and evenly mixed in so the mousse sets without lumps.

Nutrition (per serving)

Calories: about 280 kcal | Protein: 5 g | Carbs: 30 g | Fat: 16 g