The softest, creamiest, yet light No-Bake Matcha (Green Tea) Cheesecake. No eggs or sour cream needed. Oh, and did I mention it was no-bake? It tastes just as good as its baked counterparts, if not better. It’s like discovering a hack to make cheesecakes!
Plus, it’s matcha flavoured. I mean, you know it’s gonna be good when there’s some green tea flavour involved. This matcha cheesecake was so yummy I couldn’t resist that I ate it for breakfast. Yup, sorry not sorry.
But one of our favourite things about this recipe is that there is not any baking involved! No pre-heating, no cooling after baking. Just combine the ingredients together and refrigerate for a few hours, and you are basically done. And the result? A cheesecake that tastes exactly like it was baked, but with a lighter but creamier texture. Just look at it, who can resist that!?
Here are the very few things that need a bit more attention for you to get the perfect, No-Bake Matcha Cheesecake:
- Dilute your matcha powder in hot water before adding it into the cream cheese. Remember, this recipe is no-bake, so it’s important that you dilute it in hot water to get rid of the raw bitter flavour of the matcha.
- Beat whipping cream until stiff peaks form, but don’t over whip it. You don’t want watery whipped cream by under whipping it, but you also don’t want it to be stiff and grainy by over whipping it. We beat it with a kitchen mixer for about 6 minutes at medium speed. But you might have to judge the consistency of the whipped cream since time might vary. You want to see stiff peaks form and the texture to be light but creamy.
Note: The intensity of matcha flavour in this recipe depends on the matcha powder you use. Some brands and grades have stronger taste than others. We like it a bit on the stronger side, but you can definitely adjust by adding a bit less or more matcha powder according to your own preferences!
Honestly, this matcha cheesecake is so good, it might give baked cheesecakes a run for their money. And if you haven’t noticed yet, we’re OBSESSED with everything matcha. White Chocolate Matcha Brownies, White Chocolate Matcha Cookies, Green Tea Cake with White Chocolate Icing, we made so many matcha recipes I seriously wonder how we can look at another matcha dessert. But the obsession is still going strong!
We hope you enjoy this delicious recipe, cause we definitely did! Happy eating!
No-Bake Matcha Cheesecake
Ingredients
- 16 oz cream cheese softened to room temperature
- 2 1/4 cups whipping cream
- 1 1/2 cup confectioner's sugar
- 2 1/2 tbsp matcha powder
- 1 tsp vanilla extract
- 4 1/2 tbsp hot water
- 1 cup graham cookies crumbs
- 6 tbsp unsalted butter melted
- 2 tbsp brown sugar
Instructions
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Line the interior bottom and sides of a round baking pan with parchment paper (we used a 6 1/2 inch diameter and 3 inch deep round baking pan with removable bottom). You can use 2 tbsp of melted unsalted butter to stick the parchment paper onto the baking pan.
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Grind enough graham crackers into fine crumbs using a food processor to get 1 cup of crumbs. In a bowl, combine the graham cracker crumbs, 4 tbsp of melted unsalted butter, and 2 tbsp of brown sugar.
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Press the crumb mixture evenly onto the bottom of the baking pan until it is well-compacted and pressed evenly (you can use the back of a large spoon or the bottom of a glass to do this). Set aside in the refrigerator.
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Using a mixer, beat the 2 1/4 cups of whipping cream for about 6 minutes or until stiff peaks form. Set aside in the refrigerator.
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To make the matcha cheesecake layer, combine 2 1/2 tbsp of matcha powder and 4 1/2 tbsp of water in a small bowl to form a paste. Beat 8 oz of the softened cream cheese, 3/4 cup of the powdered sugar, and the matcha paste together for about 1 1/2 minute until the mixture is soft and easily easy to spread. Set aside.
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To make the vanilla cheesecake layer, beat 8 oz of the softened cream cheese, 3/4 cup of the powdered sugar, and the 1 tsp of vanilla extract together for about 1 1/2 minute until the mixture is soft and easily easy to spread. Set aside.
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Fold half of the whipped cream into the matcha-cream cheese mixture until well combined. Then, fold the other half of the whipped cream into the vanilla-cream cheese mixture until well-mixed.
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Spread the vanilla cheesecake mixture evenly into the pan (on top of the graham cookie crust layer). Then, spread the matcha cheesecake mixture evenly on top of the vanilla cheesecake layer. Top with grated white chocolate and some more matcha powder (optional). Refrigerate for at least 3 hours before serving.