Have you ever craved something that’s both indulgent and refreshing? That’s exactly what led me to create this Matcha Green Tea No-Bake Cheesecake. After countless attempts to perfect this recipe in my kitchen, I’m thrilled to share my foolproof version that combines the earthy sophistication of matcha with the creamy decadence of cheesecake – all without turning on your oven!
Why You’ll Love This Recipe
When I first discovered matcha, I was instantly captivated by its unique flavor profile and stunning color. This recipe transforms premium grade matcha powder into a show-stopping dessert that’s:
- Perfectly balanced between sweet and earthy notes
- Incredibly smooth and creamy with zero graininess
- Make-ahead friendly and ideal for summer entertaining
- Naturally colored without any artificial ingredients
- Rich in antioxidants thanks to the matcha green tea
Kitchen Equipment You’ll Need
Before we dive into the recipe, let’s ensure you have all the necessary tools:
Essential Equipment | Optional but Helpful |
---|---|
9-inch springform pan | Food processor |
Large mixing bowl | Stand mixer |
Electric hand mixer | Cake smoother |
Rubber spatula | Piping bags and tips |
Measuring cups and spoons | Digital kitchen scale |
Fine-mesh sieve | Offset spatula |
Ingredients Breakdown
For the Crust
Ingredient | Amount | Notes |
---|---|---|
Graham crackers | 2 cups (200g) | Finely crushed |
Unsalted butter | ½ cup (113g) | Melted |
Granulated sugar | ¼ cup (50g) | Helps bind the crust |
Salt | ¼ tsp | Enhances flavor |
For the Filling
Ingredient | Amount | Notes |
---|---|---|
Cream cheese | 24 oz (680g) | Room temperature |
Heavy cream | 1 cup (240ml) | Cold |
Powdered sugar | 1 cup (120g) | Sifted |
Ceremonial grade matcha | 3 tbsp (18g) | Sifted |
Vanilla extract | 1 tsp | Pure |
Gelatin powder | 2 tsp | Unflavored |
Cold water | 3 tbsp | For blooming gelatin |

Step-by-Step Instructions
Preparing the Crust
- Line your springform pan with parchment paper for easy removal later. I like to cut a circle for the bottom and a long strip for the sides.
- In a food processor, pulse graham crackers until you achieve fine crumbs. If you don’t have a food processor, place them in a zip-top bag and crush with a rolling pin.
- Mix the crumbs with melted butter, sugar, and salt until it resembles wet sand. The mixture should hold together when pressed.
- Press the mixture firmly into the bottom and slightly up the sides of your prepared pan. I find using the bottom of a measuring cup helps achieve an even layer.
- Refrigerate the crust while preparing the filling.

Creating the Filling
- In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
- Meanwhile, in a large bowl, beat the room temperature cream cheese until smooth and creamy. This usually takes about 3 minutes. Don’t skip this step – it’s crucial for achieving that silky texture we’re after!
- Sift the matcha powder and powdered sugar together through a fine-mesh sieve. This prevents any lumps in your final cheesecake.
- Microwave the bloomed gelatin for 10 seconds or until just melted. Let it cool slightly but don’t let it set.
- Beat the matcha-sugar mixture into the cream cheese until well combined. Make sure to scrape down the sides of the bowl frequently.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the matcha mixture using a rubber spatula. Be careful not to deflate the mixture – this is what gives our cheesecake its heavenly texture.

Assembly and Setting
- Pour the filling into your prepared crust, smoothing the top with an offset spatula or the back of a spoon.
- Refrigerate for at least 6 hours, but preferably overnight. Trust me on this one – patience is key for the perfect slice!
Troubleshooting Tips
I’ve made this cheesecake dozens of times, and here are solutions to common issues you might encounter:
Problem | Cause | Solution |
---|---|---|
Lumpy filling | Cream cheese too cold | Ensure cream cheese is at room temperature |
Grainy texture | Matcha not sifted | Always sift matcha and powdered sugar |
Filling too soft | Gelatin not properly bloomed | Allow full 5 minutes for blooming |
Crust crumbles | Too dry or not compressed | Add more butter or press more firmly |
Serving Suggestions
Here are my favorite ways to serve this matcha cheesecake:
- Top with fresh berries for a beautiful color contrast
- Dust lightly with extra matcha powder
- Add a dollop of whipped cream
- Serve with a hot cup of green tea
- Garnish with edible flowers for special occasions
Storage Tips
This cheesecake keeps beautifully in the refrigerator for up to 5 days when stored properly. Here’s how I recommend storing it:
- Keep it covered with plastic wrap or in an airtight container
- Store in the refrigerator at all times
- Can be frozen for up to 2 months (wrap well in plastic wrap and foil)
- Thaw overnight in the refrigerator before serving
Frequently Asked Questions
Q: Can I use culinary grade matcha instead of ceremonial grade?
A: Yes, you can use culinary grade matcha, but the flavor won’t be as complex. I recommend ceremonial grade for its superior taste and color.
Q: Is there a vegetarian alternative to gelatin?
A: Absolutely! You can substitute the gelatin with 2 teaspoons of agar-agar powder. Just be sure to follow the package instructions for proper activation.
Q: Why is my cheesecake not as green as yours?
A: The intensity of the green color depends on the quality and freshness of your matcha powder. Always use fresh, high-quality matcha for the best results.
Q: Can I make this in a regular cake pan?
A: While you can use a regular cake pan, a springform pan makes it much easier to remove and serve the cheesecake beautifully.
Q: How do I prevent the filling from sticking to my spatula while smoothing?
A: Dip your spatula in hot water and dry it between smoothing strokes. This creates a perfectly smooth top.
Recipe Variations
After making this cheesecake countless times, I’ve experimented with several delicious variations:
- White Chocolate Matcha: Add 4 oz of melted white chocolate to the filling
- Chocolate Crust: Replace graham crackers with chocolate cookie crumbs
- Matcha Marble: Reserve some plain cheesecake mixture before adding matcha, then swirl together
- Mini Cheesecakes: Use a muffin tin with liners for individual portions
Nutrition Information
Nutrient | Amount per Serving |
---|---|
Calories | 385 |
Total Fat | 28g |
Saturated Fat | 17g |
Cholesterol | 89mg |
Sodium | 295mg |
Total Carbohydrates | 31g |
Dietary Fiber | 0.5g |
Sugar | 25g |
Protein | 6g |
Iron | 1mg |
Calcium | 98mg |
Serving size: 1/12 of cheesecake
Whether you’re a matcha enthusiast or simply looking to try something new, this No-Bake Matcha Green Tea Cheesecake is sure to become a favorite in your recipe collection. The combination of smooth, creamy texture with the sophisticated flavor of matcha creates a dessert that’s both impressive and delightfully easy to make.