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Emerald Pistachio Cheesecake Bombs with Matcha Glaze

Emerald Pistachio Cheesecake Bombs with Matcha Glaze are decadent, no-bake cheesecake bites with a pistachio cream center and a glossy matcha coating.

  • Yield: 8 1x

Ingredients

Scale
  • For the Emerald Pistachio Cheesecake Bombs:
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 3 tbsp pistachio paste
  • 1 tsp vanilla extract
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • Green food coloring, as needed
  • For the Pistachio Cream Center:
  • 1/2 cup mascarpone cheese
  • 2 tbsp pistachio paste
  • 1 tbsp powdered sugar
  • 2 tbsp heavy cream
  • For the Matcha Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • 1/4 cup warm water
  • 2 tsp matcha powder
  • For Garnish (optional):
  • Chopped pistachios
  • Edible gold flakes

Instructions

  1. 1. Mix gelatin and cold water in a small bowl and let bloom for 5 minutes.
  2. 2. Beat cream cheese, powdered sugar, pistachio paste, and vanilla extract until smooth.
  3. 3. Melt the bloomed gelatin and stir into the cheesecake mixture.
  4. 4. Add a small amount of green food coloring for a vibrant emerald color.
  5. 5. Whip heavy cream to soft peaks and gently fold into the mixture.
  6. 6. Combine mascarpone cheese, pistachio paste, powdered sugar, and heavy cream until smooth.
  7. 7. Fill silicone sphere molds halfway with the pistachio cheesecake mixture.
  8. 8. Add a spoonful of pistachio cream center into each mold.
  9. 9. Cover with the remaining cheesecake mixture and smooth the tops.
  10. 10. Freeze for at least 5 hours or until completely firm.
  11. 11. Bloom gelatin for the glaze.
  12. 12. Heat condensed milk and warm water, then stir in gelatin until dissolved.
  13. 13. Pour over white chocolate and mix until smooth.
  14. 14. Whisk in matcha powder until fully incorporated and glossy.
  15. 15. Allow glaze to cool to a pourable consistency.
  16. 16. Unmold frozen bombs and place on a wire rack.
  17. 17. Pour the matcha glaze evenly over each bomb.
  18. 18. Garnish with chopped pistachios and edible gold flakes.
  19. 19. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 390
  • Sugar: 23 g
  • Fat: 29 g
  • Carbohydrates: 28 g
  • Protein: 6 g