No-Bake Matcha Raspberry Dome Cake: An Elegant Dessert Without the Oven

Why You’ll Love This Recipe

This stunning no-bake dessert combines the earthy notes of matcha green tea with sweet white chocolate and tart raspberries. Perfect for special occasions or when you want to impress without turning on your oven!

The dome shape creates a show-stopping presentation that looks professional but is surprisingly easy to achieve at home. The contrast between the vibrant green matcha layer and creamy white chocolate layer creates a beautiful visual effect that’s sure to wow your guests.

Ingredients

For the Buttery Biscuit Base

• 150g digestive biscuits, finely crushed
• 75g unsalted butter, melted

For the Creamy Layers

• 300ml heavy cream, well chilled
• 200g cream cheese, softened to room temperature
• 100g white chocolate, melted and slightly cooled
• 2 tsp matcha powder, sifted
• 2 tbsp granulated sugar
• 1 tsp vanilla extract

For the Raspberry Topping

• 150g fresh raspberries
• 3 tbsp raspberry jam, warmed
• Edible gold pearls for decoration (optional)

Equipment Needed

• Dome molds or a round-bottomed bowl
• Electric mixer
• Spatula
• Refrigerator

Step-by-Step Instructions

Preparing the Base (15 minutes)

1. In a medium bowl, thoroughly mix the crushed digestive biscuits with the melted butter until the mixture resembles wet sand.
2. Press the mixture firmly into the bottom of your dome molds or pan.
3. Place in the refrigerator to chill for at least 15 minutes while you prepare the filling.

Creating the Creamy Layers (15 minutes)

1. In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
2. In a separate bowl, whip the heavy cream until soft peaks form.
3. Gently fold the whipped cream into the cream cheese mixture.
4. Divide the filling mixture evenly between two bowls.
5. Add the melted white chocolate to one bowl and stir until fully incorporated.
6. Add the sifted matcha powder to the other bowl and mix until you achieve a uniform green color.

Assembling the Cake

1. Remove the chilled bases from the refrigerator.
2. Carefully spoon the matcha layer into the molds first, spreading evenly.
3. Follow with the white chocolate layer, smoothing the top with a spatula.
4. Gently tap the molds on the counter to remove any air bubbles.

Chilling

1. Cover the molds with plastic wrap.
2. Refrigerate for 4-6 hours, or ideally overnight, until completely set.

Garnishing and Serving

1. When ready to serve, carefully unmold the cakes onto serving plates.
2. Warm the raspberry jam slightly and drizzle over the domes.
3. Arrange fresh raspberries on top.
4. If using, sprinkle with edible gold pearls for an elegant finish.
5. Serve immediately while cold.

Recipe Notes

• For best results, ensure all dairy ingredients are properly chilled before whipping.
• The cakes can be made up to 2 days in advance and kept refrigerated.
• If you don’t have dome molds, you can use a round-bottomed bowl lined with plastic wrap.
• For a firmer texture, you can add 1 tablespoon of gelatin to the cream mixture.

Nutrition Information

• Serving Size: 1 slice (1/8 of recipe)
• Calories: 320 per serving
• Servings: 8

Preparation Time

• Prep Time: 30 minutes
• Chilling Time: 6 hours
• Total Time: 6 hours 30 minutes

FAQs

Can I use different berries?

Yes! Strawberries, blackberries, or blueberries would all work beautifully with this recipe.

Can I make this vegan?

This recipe can be adapted using vegan cream cheese, coconut cream, and dairy-free white chocolate.

How do I store leftovers?

Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

Can I freeze this cake?

Yes, this cake freezes well for up to 1 month. Defrost in the refrigerator overnight before serving.

What if I don’t have matcha powder?

You can substitute with another flavoring like cocoa powder, freeze-dried fruit powder, or food coloring.