There is a unique, grounding peace that comes with making this No-Bake Matcha Cheesecake. I first started making this during a sweltering summer when turning on the oven felt impossible. What began as a heat-wave experiment quickly became a beloved family tradition for Mother’s Day and birthdays. The earthy, vibrant aroma of matcha swirling into creamy velvet is a ritual in itself. It’s the perfect bridge between a mindful Japanese tea tradition and the classic Western indulgence we all love—yielding a dessert that is as soothing as it is sophisticated.
Prep Time: 20 min | Cook Time: 0 min | Total Time: 6 hours 20 min
Key Ingredients
- Graham Crackers: 150g (about 10 sheets), crushed into fine crumbs.1
- Unsalted Butter: 80g, melted (provides the savory, sturdy base).2
- Cream Cheese: 250g, softened to room temperature for a lump-free texture.
- Granulated Sugar: 60g (adjust slightly if you prefer a more bitter tea profile).
- Matcha Powder: 2 tsp culinary or ceremonial grade (sifted).
- Heavy Cream: 250ml, chilled for maximum volume when whipping.
- Powdered Gelatin: 2 tsp (essential for that clean, sliceable set).
- Water: 2 tbsp (to bloom the gelatin).
- Vanilla Extract: 1 tsp for a floral aromatic boost.
Step-by-Step Instructions
- Prepare the Crust: Pulse graham crackers in a food processor until fine. Mix with melted butter until it feels like wet sand. Press firmly into a 6-inch or 7-inch springform pan and chill in the fridge.
- Bloom the Gelatin: Sprinkle gelatin over 2 tbsp of water. Let it sit for 5–10 minutes. This “blooming” ensures a smooth, professional set.
- Whip the Cream: In a chilled bowl, whip heavy cream to soft peaks.3 Store in the fridge to keep it cold and stable.
- Cream Cheese Base: Beat the softened cream cheese, sugar, and vanilla until silky. Pro Tip: Always sift your matcha powder directly into the bowl to avoid tiny green clumps!
- Incorporate Gelatin: Microwave the bloomed gelatin for 10–20 seconds until liquid. Temper it by adding a spoonful of the cheese mixture into the gelatin first, then pour the gelatin into the main bowl while mixing constantly.
- The Fold: Gently fold the whipped cream into the matcha mixture using a spatula. Go slow to keep the air in the batter.
- Set: Pour over the crust, smooth the top, and tap the pan on the counter to pop air bubbles. Refrigerate for at least 6 hours (overnight is best!).
- Decorate: Remove from the pan carefully. Dust with extra matcha or add whipped cream swirls before serving.
Serving Suggestions
- The Classic: A simple dusting of matcha and a dollop of homemade whipped cream.
- Fruit Fusion: Top with fresh raspberries or strawberries; the tartness cuts through the earthy tea beautifully.
- White Chocolate Drizzle: Melt white chocolate and zig-zag it across the top for extra sweetness.
- The Deconstructed Bowl: Serve in individual ramekins for a dinner party “mousse” style.
Storage & Make-Ahead Tips
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: This cheesecake freezes well! Wrap tightly in plastic wrap and foil. Thaw in the fridge for 4 hours before serving.
- Make-Ahead: I actually recommend making this 24 hours in advance. The matcha flavor deepens and the texture becomes perfectly firm.
Tips & Tricks
- Softened Cheese is King: If your cream cheese is even slightly cold, you will have lumps. Leave it out for at least 2 hours before starting.
- Sift, Sift, Sift: Matcha is notorious for clumping.4 Never skip sifting the powder through a fine-mesh strainer.
Common Mistakes to Avoid
- Boiling the Gelatin: If you overheat the gelatin in the microwave, it can lose its thickening power. Only heat until it just dissolves.
- Using “Latte Mix”: Ensure you are using 100% pure matcha powder. Many “mixes” contain powdered milk and sugar, which will ruin the recipe ratios.
Chef’s Advice
- Variations: For a “Marble” look, mix the matcha into only half the batter and swirl it into the white batter in the pan.
- Substitutions: You can swap graham crackers for Oreo thins (without the cream) for a chocolate-matcha combo that is visually stunning.
- Presentation: Use a hot knife (dipped in hot water and wiped dry) to get those perfectly clean, “Pinterest-worthy” slices.5
History and Cultural Significance
Matcha has been the heart of Japanese tea ceremonies since the 12th century, prized for its high chlorophyll content and “L-theanine” which promotes calm focus.6 While traditional matcha is whisked with water, its “umami” flavor profile has made it a global sensation in modern pastry.7 This cheesecake represents a “Yōshoku” style influence—blending Western dessert techniques with traditional Japanese ingredients.+1
Final Thoughts
This No-Bake Matcha Cheesecake is more than a dessert; it’s a refreshing, vibrant experience. Whether you’re a long-time matcha lover or a newcomer to green tea, the creamy texture and striking color make it a guaranteed showstopper. Give it a try this weekend—your tastebuds (and your Instagram feed) will thank you!
Nutrition Information
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
| 1 slice | 320 | 5g | 28g | 22g | 1g | 15g |
Disclaimer: Nutrition information is estimated using standard online calculation tools and may vary based on ingredients and preparation methods. For accurate dietary advice, consult a qualified nutrition professional.
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