No-bake matcha cheesecake on matcha granola crust with raspberry and green tea gel swirls

Mix oats, cashews, almonds, sesame, chia and green tea powder; add warm honey and butter. Mold into an eight-inch (20 cm) disc.

Bake at 375F (190C) for about 15 minutes.

Vanilla chantilly: pour half the hot heavy cream with vanilla over white chocolate, mix, add softened gelatin, then the remaining chilled heavy cream. Mix and refrigerate overnight.

Matcha ganache: pour hot heavy cream with milk and matcha powder over white chocolate, blend, add softened gelatin and the remaining chilled cream. Blend and refrigerate overnight.

Raspberry gel: heat raspberry puree on low; add a mix of sugar and agar agar, bring to a boil and cook 2 minutes. Cool and refrigerate to set.

Green tea gel: heat water, heavy cream and matcha powder; add the sugar and agar agar mixture, boil 2 minutes, cool and refrigerate.

Transfer the granola crust to a large platter and set the cake ring back around it.

Beat room-temperature cream cheese with a pinch of salt, lemon juice, sifted powdered sugar and matcha, starting on low and increasing the speed, until smooth and lump-free at 73F (22C). Soften the cream cheese first in the microwave for a few seconds or with a torch if needed.

Transfer the cream cheese to a large bowl; chill the mixing bowl and whisk about 15 minutes.

Whip the matcha ganache montee to soft peaks and fold it into the cream cheese mixture.

Fill the cake ring completely, level with a large offset spatula and freeze about 20 minutes to set. Keep leftover filling for the topping.

Smooth out the matcha and raspberry gels and refrigerate until needed.

Remove the cake ring and acetate collar and refrigerate the cake. Whip the vanilla chantilly to medium peaks.

Fit pastry bags with open-star tips; streak one with matcha gel and fill with leftover cheesecake filling, pipe 8 rosettes and one in the center; do the same with raspberry gel and chantilly.