If you’ve been searching for a delightful dessert that’s as stunning as it is scrumptious, this No-Bake Matcha Cheesecake Recipe is exactly what your kitchen needs. Imagine a luscious and creamy cheesecake bursting with the earthy richness of matcha, layered over a buttery, crisp biscuit crust that complements the tangy cream cheese perfectly. Best of all, it takes a mere 20 minutes to prepare, with no oven required. Whether you’re a matcha lover or simply craving an elegant treat, this cheesecake promises to enchant your taste buds and impress anyone lucky enough to have a slice!
Ingredients You’ll Need
For this No-Bake Matcha Cheesecake Recipe, the ingredient list is refreshingly simple yet essential to creating the delicious balance of flavors and textures you’ll adore. Each component plays a vital role—from the buttery crust that grounds the cheesecake, to the creamy filling enriched with velvety matcha green tea powder that gives it its signature color and earthy flavor.
- Graham crackers or digestive biscuits: These form the base, providing a sturdy and buttery crust that holds everything together beautifully.
- White sugar: Sweetens both the crust and filling without overpowering the delicate matcha taste.
- Unsalted butter: Melted and mixed into the crumbs, butter adds richness and helps bind the crust firmly.
- Cream cheese (full-fat, softened): The creamy core of the cheesecake, bringing that classic tang and silky texture.
- Matcha powder: Use high-quality ceremonial or culinary matcha for that vibrant green color and bold, earthy flavor.
- Sour cream: Adds a subtle tartness that balances the cream cheese and enhances the cheesecake’s smoothness.
- Lemon juice: A splash of fresh lemon brightens the entire filling with a refreshing zing.
- Vanilla extract: Provides a gentle sweetness that rounds out the flavors.
- Heavy cream (cold): Whipped to stiff peaks, it lightens the filling, giving it that soft, fluffy finish we all love.
How to Make No-Bake Matcha Cheesecake Recipe
Step 1: Make the Cheesecake Crust
Start by lining a 9-inch springform pan with parchment paper—this will make it much easier to remove your cheesecake later. Crush your graham crackers or chosen biscuits until they’re fine crumbs. You can blitz them in a food processor or use a plastic bag with a rolling pin for a more hands-on approach. Combine these crumbs with sugar, then pour in the melted butter and stir until you have a mixture resembling wet sand. Press this evenly into the base of your pan, using a spatula and the bottom of a glass to compact it tightly. Chill this crust in the refrigerator or freezer for at least 15 minutes to set, making a solid foundation for your cheesecake filling.
Step 2: Prepare the Cream Cheese Mixture
Next, grab your mixer and beat the room temperature cream cheese with sugar until smooth and fluffy—this usually takes about two minutes and is key to a creamy texture. Then sift in the matcha powder and add sour cream, lemon juice, and vanilla extract. Beat again just until everything is combined to avoid overmixing, which can make the filling dense. Remember to scrape down the bowl’s sides so every bit of that vibrant green mixture is perfectly smooth.
Step 3: Whip the Heavy Cream
In a separate bowl, whip the cold heavy cream using your stand or hand mixer until stiff peaks form. This means when you lift the whisk, peaks hold their shape firmly without collapsing. Whipping just right is crucial—the whipped cream adds an airy lightness to your cheesecake, balancing out the richness of the cream cheese and matcha.
Step 4: Fold and Combine
Now gently fold the stiff whipped cream into your cream cheese mixture using a spatula. Be tender in your folding motions to preserve the airiness and prevent the mixture from deflating. This step defines the luscious, melt-in-your-mouth texture that makes this No-Bake Matcha Cheesecake Recipe such a delight.
Step 5: Assemble and Chill
Remove your crust from the fridge and pour the cheesecake filling over it, smoothing the top gently with your spatula to reach the edges. Cover with plastic wrap or foil and refrigerate the cheesecake for at least 4 hours or overnight. This resting time is where the magic happens, allowing the cheesecake to set perfectly with that signature firm but creamy consistency.
Step 6: Serve and Enjoy
Once chilled, carefully run a knife along the edge of the pan before releasing the springform ring. You can clean the sides and top with an offset spatula for a polished look, then slice with a hot knife for clean, perfect servings. Now comes the best part: savoring that silky, creamy No-Bake Matcha Cheesecake that is as beautiful as it is delicious.
How to Serve No-Bake Matcha Cheesecake Recipe
Garnishes
Topping your cheesecake with a light dusting of matcha powder elevates its presentation and intensifies the green tea flavor. Fresh berries like raspberries or sliced strawberries add a bright pop of color and a sweet-tart contrast. For a touch of elegance, consider edible flowers or a drizzle of white chocolate or honey.
Side Dishes
This cheesecake pairs beautifully with lightly brewed jasmine or green tea to complement the matcha’s earthy notes. If you prefer to serve something more substantial, a scoop of vanilla ice cream or a citrusy fruit salad works wonderfully to balance the richness of the cheesecake.
Creative Ways to Present
Why stick to just one look? Try individual servings in small jars or glasses, layering the crust and filling for a fun parfait style. You can also top slices with a dollop of whipped cream and a sprinkle of toasted coconut for a tropical twist. Serving on a vibrant, patterned plate enhances the visual appeal of that gorgeous green color.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh and creamy for up to 4 days. Make sure to slice carefully and clean your knife between cuts for neat portions when you serve again.
Freezing
If you’d like to make this dessert ahead of time or save some for later, freezing is a great option. Wrap the cheesecake well to prevent freezer burn, either whole or cut into slices. Thaw it overnight in the fridge before serving to restore its smooth texture and full flavor.
Reheating
Since this is a no-bake cheesecake, it’s best served chilled and should not be reheated. Serving it cold ensures the perfect creamy texture and flavor standing out beautifully, so resist warming it up.
FAQs
Can I use a different type of cookie for the crust?
Absolutely! While graham crackers or digestive biscuits work best for their buttery and slightly sweet profile, you can experiment with Oreos, shortbread, or ginger cookies to add your own twist.
What kind of matcha powder should I use?
For best results, choose a high-quality ceremonial or culinary-grade matcha. Ceremonial grade offers a more vibrant color and delicate flavor, while culinary grade tends to be stronger and is perfect for baking or desserts.
Do I need to bake this cheesecake?
No, this is a true no-bake cheesecake. The chilling time replaces baking to set the filling while keeping it smooth and creamy, making it easy and convenient.
Can I make this recipe vegan or dairy-free?
This recipe relies heavily on dairy for its texture and flavor, but you could explore plant-based cream cheese, coconut cream, and dairy-free butter alternatives if you want to try a vegan version—just expect some changes in texture and taste.
How thick should the matcha layer be?
The filling thickness depends on your crust thickness and pan size, but generally, the filling should be about 1.5 to 2 inches thick to achieve that satisfyingly creamy bite without being too dense or too thin.
Final Thoughts
I can honestly say this No-Bake Matcha Cheesecake Recipe is one of those magical desserts that bring joy from the first bite to the last crumb. It’s simple to make, visually stunning, and packed with a unique flavor combination that’ll have you coming back for more. So, gather your ingredients, set aside some time this weekend, and treat yourself and your loved ones to this incredible, silky green cheesecake adventure. You won’t regret it!
No-Bake Matcha Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Japanese Fusion
- Diet: Vegetarian
Description
This no-bake matcha cheesecake features a luscious, creamy filling infused with vibrant matcha green tea and a buttery, crunchy graham cracker crust. It’s an easy-to-make dessert that requires no oven, just simple mixing and chilling. The rich earthiness of ceremonial-grade matcha blends perfectly with the smoothness of cream cheese and the subtle tartness of sour cream and lemon juice. Ready in about 20 minutes of prep time and chilled for 4 hours, this beautiful bright green cheesecake makes for a stunning and delicious treat that melts in your mouth.
Ingredients
For the Cheesecake Crust:
- 13½ sheets (200 g) graham crackers or Digestives (can substitute with Oreo, shortbread, or ginger cookies)
- ¼ cup (50 g) white sugar (can substitute with brown sugar)
- ⅓ cup (80 g / 6 tbsp) unsalted butter, melted
For the Filling:
- 3½ blocks (800 g / 28 oz) cream cheese, full-fat, softened to room temperature
- ⅔ cup (130 g) white sugar
- 3 tbsp (15 g) matcha powder (ceremonial or good quality culinary matcha)
- ⅓ cup (80 g) sour cream, at room temperature
- 1½ tbsp lemon juice
- 1½ tsp vanilla extract
- 1 cup (240 ml) heavy cream, cold
Instructions
- Make the Cheesecake Crust: Line a 9-inch springform pan with parchment paper. Crush the graham crackers into fine crumbs using a food processor or by placing them in a plastic bag and rolling with a rolling pin. Combine the crumbs with sugar in a bowl. Melt the unsalted butter and mix it into the crumbs until the mixture resembles wet sand. Press the crust mixture evenly into the pan’s base using a spatula and the bottom of a glass or spoon to compact it firmly. Chill the crust in the refrigerator or freezer for at least 15 minutes.
- Prepare the Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese and sugar with an electric hand mixer or stand mixer on medium speed until creamy and fluffy, about 2 minutes. Sift in the matcha powder, then add sour cream, lemon juice, and vanilla extract. Beat again on medium speed for 2 to 3 minutes until everything is combined, scraping down the bowl sides as needed to avoid lumps. Do not overmix.
- Whip the Heavy Cream: In a separate chilled bowl, whip the cold heavy cream with a mixer on medium-high speed until stiff peaks form, about 5 to 6 minutes. Be careful not to overwhip to avoid splitting.
- Combine the Filling: Gently fold the whipped heavy cream into the cream cheese mixture using a spatula. Fold carefully to keep the mixture light and airy without deflating the cream.
- Assemble the Cheesecake: Remove the crust from the fridge. Pour the cheesecake filling evenly over the crust and spread it to the edges with a spatula, smoothing the top gently if desired. Cover the springform pan with plastic wrap or aluminum foil, then refrigerate for at least 4 hours or overnight to set.
- Serve the Cheesecake: After chilling, run a knife around the edges of the pan to loosen the cheesecake, then remove the springform ring carefully. Smooth the sides and top with a spatula if needed. Optionally, dust with matcha powder for decoration. Use a hot knife dipped in hot water and wiped clean between slices to cut neat pieces. Serve chilled and enjoy the creamy, melt-in-your-mouth texture.
Notes
- Use ceremonial grade or high-quality culinary matcha for the best flavor; adjust the amount to taste.
- Ensure the cream cheese and sour cream are at room temperature for smooth mixing without lumps.
- Whip the heavy cream just until stiff peaks form to avoid overwhipping and splitting.
- Chilling time can be extended overnight for firmer cheesecake.
- This cheesecake is best served chilled from the fridge and eaten within 3 days for freshness.
- Experiment with different cookie crusts like Oreos or ginger snaps for variations.
- Use a hot knife for clean, smooth cheesecake slices.
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