Matcha Green Tea No-Bake Cheesecake: A Slice of Japanese-Inspired Heaven

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 EquipmentOptional but Helpful
9-inch springform panFood processor
Large mixing bowlStand mixer
Electric hand mixerCake smoother
Rubber spatulaPiping bags and tips
Measuring cups and spoonsDigital kitchen scale
Fine-mesh sieveOffset spatula

Ingredients Breakdown

For the Crust

IngredientAmountNotes
Graham crackers2 cups (200g)Finely crushed
Unsalted butter½ cup (113g)Melted
Granulated sugar¼ cup (50g)Helps bind the crust
Salt¼ tspEnhances flavor

For the Filling

IngredientAmountNotes
Cream cheese24 oz (680g)Room temperature
Heavy cream1 cup (240ml)Cold
Powdered sugar1 cup (120g)Sifted
Ceremonial grade matcha3 tbsp (18g)Sifted
Vanilla extract1 tspPure
Gelatin powder2 tspUnflavored
Cold water3 tbspFor blooming gelatin

Step-by-Step Instructions

Preparing the Crust

  1. 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.
  2. 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.
  3. Mix the crumbs with melted butter, sugar, and salt until it resembles wet sand. The mixture should hold together when pressed.
  4. 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.
  5. Refrigerate the crust while preparing the filling.

Creating the Filling

  1. In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
  2. 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!
  3. Sift the matcha powder and powdered sugar together through a fine-mesh sieve. This prevents any lumps in your final cheesecake.
  4. Microwave the bloomed gelatin for 10 seconds or until just melted. Let it cool slightly but don’t let it set.
  5. Beat the matcha-sugar mixture into the cream cheese until well combined. Make sure to scrape down the sides of the bowl frequently.
  6. In a separate bowl, whip the heavy cream until stiff peaks form.
  7. 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

  1. Pour the filling into your prepared crust, smoothing the top with an offset spatula or the back of a spoon.
  2. 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:

ProblemCauseSolution
Lumpy fillingCream cheese too coldEnsure cream cheese is at room temperature
Grainy textureMatcha not siftedAlways sift matcha and powdered sugar
Filling too softGelatin not properly bloomedAllow full 5 minutes for blooming
Crust crumblesToo dry or not compressedAdd 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

NutrientAmount per Serving
Calories385
Total Fat28g
Saturated Fat17g
Cholesterol89mg
Sodium295mg
Total Carbohydrates31g
Dietary Fiber0.5g
Sugar25g
Protein6g
Iron1mg
Calcium98mg

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.

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