Indulge your taste buds with a delightful twist on a classic dessert: the Matcha Cheesecake Oreo Tart! This fusion creation combines the rich, creamy goodness of cheesecake with the irresistible crunch of Oreo cookies, all elevated by the vibrant flavors of matcha. Whether you're a seasoned baker or a curious novice, this recipe promises to impress your friends and family. Perfect for any occasion, this tart not only looks stunning but also offers a unique flavor profile that will leave everyone asking for seconds. Ready to embark on a culinary adventure? Let’s dive into the simple steps that will lead you to your new favorite dessert!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Fusion
Serves: 10 servings
Ingredients
- 200g Oreo cookies
- 100g vegan butter
- 400g cream cheese (vegan)
- 100g sugar
- 2 tbsp matcha powder
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Instructions
- Prepare a 9-inch tart pan with a removable bottom. Line the bottom with parchment paper for easy removal.
- Place Oreo cookies in a food processor and pulse until they become fine, uniform crumbs. If some larger pieces remain, continue processing until completely crushed.
- Melt vegan butter in a microwave or small saucepan until completely liquid and smooth.
- Mix the Oreo crumbs with melted vegan butter until the mixture resembles wet sand and holds together when pressed.
- Press the Oreo crust mixture firmly and evenly into the bottom and sides of the prepared tart pan, using the back of a spoon or measuring cup to compact it.
- Refrigerate the crust for 30 minutes to allow it to set and become firm.
- Preheat the oven to 325°F (165°C).
- In a large mixing bowl, soften the vegan cream cheese at room temperature for about 15 minutes.
- Beat the cream cheese with sugar using an electric mixer until smooth and creamy, with no visible lumps.
- Sift matcha powder into the cream cheese mixture to prevent clumping, and mix thoroughly.
- Add vanilla extract and lemon juice, continuing to mix until the ingredients are fully incorporated.
- Pour the matcha cheesecake filling into the chilled Oreo crust, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until the edges are set but the center still has a slight jiggle.
- Remove from oven and let cool at room temperature for 1 hour.
- Refrigerate the tart for at least 4 hours or overnight to allow it to set completely.
- Before serving, carefully remove the tart from the pan and slice into 10 equal portions.
- Optional: Dust with additional matcha powder or garnish with fresh berries before serving.
Tips
- Chill Your Ingredients: Ensure your vegan cream cheese is at room temperature for easier mixing. This will help achieve a smooth and creamy filling without lumps.
- Crust Consistency: When mixing the Oreo crumbs with melted vegan butter, make sure the mixture resembles wet sand. It should hold together when pressed; if it’s too dry, add a bit more melted butter.
- Bake with Care: Keep an eye on the tart while it bakes. You want the edges to be set, but the center should still have a slight jiggle. This ensures a creamy texture once it’s cooled.
- Patience is Key: Allow the tart to cool completely at room temperature before refrigerating. For best results, let it chill for at least 4 hours or overnight to ensure it sets perfectly.
- Presentation Matters: For a stunning finish, dust the top with extra matcha powder or garnish with fresh berries just before serving. It adds a pop of color and freshness that enhances the overall experience!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
