Easy Matcha Skyr Cake Recipe (No Gelatin Version)

This easy matcha skyr cake recipe just uses skyr, cream, sugar and matcha for the filling – no other setting agents necessary.

This super easy matcha skyr cake is the easiest no-bake cheesecake you can ever make. Even easier than my first matcha skyr cake that I made a few years ago, which included gelatin.

I made a matcha skyr cake eight years ago, but it was a tiny bit more complicated than this recipe. Back then, I played it safe by whisking the matcha with water before incorporating it into the cream and skyr mixture to make sure there wouldn't be any lumps. This meant that I also had to use gelatin to make it set enough, because adding water to the otherwise-stable mixture would thin it out.

This time round, I now that you can whisk matcha straight into double cream (as long as there isn't too much of the latter vs the amount of matcha you're adding), so I could simplify the recipe and omit the matcha and water altogether.

The result? A super light, creamy, refreshing matcha skyr cake that takes literally minutes to put together.

I chose malted milk biscuits for the skyr cake base because I fancied a change from the usual digestive biscuits used in cheesecakes. In the past, I've used Lotus biscuits, but any dry biscuit will do.

For this skyr cake recipe, I also used two tablespoonfuls of matcha instead of one to make it extra-strong.

You can also watch me make this on my YouTube channel, Tashcakes:

Ready? Let's go.

Ingredients:

150g malted milk biscuits (or digestive biscuits)
60g unsalted butter, melted and cooled
300ml double cream
100g caster sugar
2 tbsp matcha
300g skyr

Method:

1. To make the biscuit base, crush the biscuits into fine crumbs (either by blitzing in a food processor or smashing in a sandwich bag with a rolling pin), and stir in the melted butter,

2. Dump the buttered biscuit crumbs into a 7" springform tin, and firmly pack them down with the back of a spoon.

3. To make the matcha skyr filling, pour the cream into a large bowl, add the sugar and sift in the matcha. Whisk until thick, then fold in the skyr.

4. Scoop the mixture into the tin on top of the biscuit base. Tap the tin on the counter to get rid of any air bubbles, and smooth the top with a spatula or the back of a spoon.

5. Cover with clingfilm and chill in the fridge to set overnight.

6. When you're ready to serve, run a knife around the edge of the tin and release your matcha skyr cake, then place it on a plate. Slice and serve.

Enjoy, and have fun.