A Delightful No-Bake Matcha Cheesecake Recipe

There’s something magical about matcha – the earthy aroma, the vibrant green color, and the delicate balance of bitterness and sweetness.

I’ve always been drawn to Japanese flavors, and matcha holds a special place in my heart.

This no-bake Matcha Cheesecake is one of my favorite desserts because it’s easy to make and doesn’t require an oven!

If you love creamy, rich cheesecakes with a hint of matcha’s unique taste, this recipe is for you.

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Tools You’ll Need

Tool	Purpose	Where to Buy
Springform Pan (16cm)	Holds the cheesecake shape	Online or kitchen stores
Mixing Bowls	For combining ingredients	Any kitchen store
Whisk	Mixing cream cheese and yogurt	Supermarket or online
Spatula	For smooth and even mixing	Kitchen supply stores
Blender (Optional)	Ensures a lump-free mixture	Online retailers

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Prep Time

• Total Time: 4 hours 30 minutes (including chilling time)

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Ingredients

For the Crust:

• 100g Biscuits (crushed)
• 40g Melted butter

For the Matcha Cheesecake Filling:

• 5g Gelatin powder
• 25ml Water
• 200g Cream cheese (softened)
• 100g Yogurt
• 65g Sugar
• 200g Whipping cream
• 7g Matcha powder
• 20ml Hot milk
• Hot water (as needed)

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Instructions

Step 1: Prepare the Crust

1. Crush the biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.
2. Mix the crushed biscuits with melted butter until the mixture resembles wet sand.
3. Press the mixture evenly into the bottom of a 16cm springform pan.
4. Refrigerate for 20 minutes to set.

Step 2: Prepare the Matcha Mixture

1. In a small bowl, sprinkle gelatin over 25ml of water and let it sit for 15 minutes to bloom.
2. In another bowl, mix matcha powder with hot milk until fully dissolved.
3. Heat the bloomed gelatin over low heat or in a microwave for a few seconds until fully melted.

Step 3: Make the Cheesecake Filling

1. In a large bowl, whisk together softened cream cheese, yogurt, and sugar until smooth.
2. Add the matcha mixture and melted gelatin, stirring well to combine.
3. In a separate bowl, whip the cream until soft peaks form, then gently fold it into the matcha cream cheese mixture.

Step 4: Assemble & Chill

1. Pour the filling over the prepared biscuit crust, smoothing the top with a spatula.
2. Freeze for 20 minutes, then transfer to the refrigerator for at least 3 hours to set.
3. Once fully chilled, remove from the springform pan and serve.

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Food Storage Tips

• Store the cheesecake in an airtight container in the refrigerator for up to 4 days.
• For longer storage, freeze individual slices and thaw in the fridge before serving.

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Pro Tips for the Best Matcha Cheesecake

• Sift the matcha powder before mixing to avoid lumps.
• Use full-fat yogurt for a richer texture.
• For a stronger matcha flavor, increase the matcha powder slightly.
• Top with whipped cream or matcha dusting for extra presentation.
• Add red bean paste between layers for a delightful twist.

Nutrition Facts (Per Serving)

Nutrient	Amount
Calories	320 kcal
Carbohydrates	28g
Protein	5g
Fat	22g
Sugar	15g

FAQs

1. Can I use agar-agar instead of gelatin?

Yes! Replace 5g gelatin with 4g agar-agar powder and dissolve it in hot water before adding.

2. Can I make this cheesecake without dairy?

Absolutely! Substitute cream cheese with cashew cream and use coconut yogurt instead of regular yogurt.

3. How can I make the cheesecake sweeter?

Increase the sugar by 10-15g or drizzle honey over the top before serving.

4. What kind of biscuits should I use for the crust?

Digestive biscuits or graham crackers work best, but any mildly sweet biscuit will do.

5. Can I freeze this cheesecake?

Yes! Freeze it for up to one month and thaw in the fridge overnight before serving.

Final Thoughts

I hope this No-Bake Matcha Cheesecake becomes a favorite in your kitchen, just like it is in mine!

It’s a simple yet elegant dessert that’s perfect for any occasion. If you try this recipe, let me know how it turned out – happy baking!