Description

This no-bake matcha cheesecake offers a peaceful dessert experience. Its earthy matcha aroma fills your kitchen. This dessert comes together without an oven, perfect for warm months or busy holidays. Matcha, a finely ground green tea powder, has been a Japanese tea ceremony staple for centuries. Merging this tranquil tradition with creamy cheesecake creates a cross-cultural and crowd-pleasing dessert. This cheesecake became a family tradition when it was too hot to bake. It is now a go-to for family gatherings, birthdays, Mother’s Day brunches, and cozy fall weekends.

Ingredients

Scale

Crust:
150g graham crackers (about 10 sheets)
80g unsalted butter, melted
Matcha Cheesecake Filling:
250g cream cheese, softened
60g granulated sugar
1 tsp vanilla extract
2 tsp matcha powder (culinary grade or higher)
250ml heavy cream
2 tsp powdered gelatin
2 tbsp water (for blooming gelatin)
Topping (optional):
Whipped cream
Extra matcha powder (for dusting)

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Instructions

Prepare the crust: Crush graham crackers in a food processor until fine crumbs form. Pour in melted butter and blend until the texture resembles wet sand. Press this mixture firmly into the base of a 6-inch or 7-inch springform pan. Smooth it down evenly using the back of a spoon or the base of a glass. Chill in the fridge while you make the filling.
Bloom the gelatin: In a small bowl, sprinkle powdered gelatin over 2 tablespoons of water. Let it bloom for about 5–10 minutes. This step is key for a perfectly set, creamy cheesecake.
Whip the cream: In a separate bowl, whip heavy cream until soft peaks form. Set aside in the fridge to keep it chilled.
Make the matcha cheesecake filling: In a large mixing bowl, beat softened cream cheese, sugar, and vanilla extract until smooth and creamy. Sift in matcha powder to prevent clumps, then mix again until well combined.
Melt the gelatin: Microwave the bloomed gelatin in 10-second bursts until fully dissolved (usually around 20–30 seconds total). Let it cool slightly, then slowly pour it into the cream cheese mixture while mixing constantly to prevent lumps.
Fold in whipped cream: Gently fold the whipped cream into the matcha cream cheese filling. Use a spatula and a light hand to keep the mixture fluffy.
Assemble and chill: Pour the filling over the prepared crust and smooth out the top. Tap the pan gently on the counter to release any air bubbles. Cover and refrigerate for at least 6 hours or overnight until fully set.
Garnish and serve: Once set, remove the cheesecake from the springform pan. Decorate with whipped cream swirls or sift a little extra matcha powder over the top. Slice and serve chilled for a refreshing bite.

Notes

This no-bake matcha cheesecake is versatile.
You can double the recipe for a larger pan.
Make it in individual ramekins for elegant single servings.
It travels well, making it a thoughtful dessert for potlucks or picnics.
Use high-quality matcha powder for the best flavor and color. A vivid green hue usually means fresher and more flavorful matcha.
Chill thoroughly to ensure the cheesecake sets completely—overnight is ideal.
To slice cleanly, dip a knife in hot water and wipe between cuts.
Swap the crust with crushed digestive biscuits or vanilla wafers for a different twist.
Store the cheesecake covered in the refrigerator for up to 4 days.
You can also freeze slices individually (wrapped well) for up to a month—just thaw overnight in the fridge before serving.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: Japanese-Inspired, Fusion

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 14g
Sodium: unknown
Fat: 24g
Saturated Fat: unknown
Unsaturated Fat: unknown
Trans Fat: unknown
Carbohydrates: 20g
Fiber: unknown
Protein: 5g
Cholesterol: unknown