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

Scale

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

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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.