Creamy, Calm, and Elegant
If you love desserts that feel indulgent but are surprisingly easy to make, this no-bake matcha cheesecake is for you. It’s smooth, lightly sweet, and infused with earthy matcha that brings both flavour and calm to every bite. Perfect for when you want something special without turning on the oven.
Why No-Bake?
No-bake desserts are my go-to when I want maximum reward with minimal effort. This cheesecake sets beautifully in the fridge, making it ideal for warm days, dinner parties, or when you simply want a stress-free dessert that still looks impressive.
The Magic of Matcha 🍵
Matcha adds a gentle bitterness that balances the creaminess of the cheesecake filling. Its vibrant green color makes this dessert feel elegant and modern, while its flavor keeps things light and not overly sweet. Paired with a buttery biscuit base and a silky cream cheese filling, matcha truly shines here.
Simple, Make-Ahead Friendly
One of the best things about this no-bake matcha cheesecake is that it’s make-ahead friendly. In fact, it tastes even better after a few hours in the fridge, once the flavors have had time to settle and the texture becomes perfectly sliceable.
It’s a wonderful dessert for gatherings, celebrations, or quiet moments when you want to treat yourself to something comforting yet refined.
No-Bake Matcha Cheese Cake
Equipment
- 1 Springform (Ø16cm)
- 1 Food processor.
- 1 Large mixing bowl
- 1 Medium mixing bowl
- 1 Small bowl
- 1 Spatula
- 1 Electric hand mixer
- 1 Small sauce pan
- 1 Small sifter
Ingredients
The cookies base
- 100 gr Oreo cookies
- 25 gr Melted unsalted butter
The Cheesecake batter
- 200 gr Cream cheese
- 40 gr Powdered sugar
- 30 ml Milk
- 5 gr Gelatin
- 50 gr White Chocolate
- 125 ml Heavy whipping cream
- 1 tsp Matcha powder
For the matcha glass-glaze
- 20 ml Water
- 1 sheet Gelatin
- 35 gr Powdered sugar
- 5 gr Matcha powder
- 25 ml Heavy cream
Toppings
- Mixed berries
- Chopped pistachio
- Mint leaves
Instructions
- Crush oreo cookies in a food processor & add melted butter. Let it chill in the fridge for at least 30 minutes.
- In another bowl, add cream cheese, soften with spatula. Add sugar & fold gently until very soft.
- In a small bowl, add milk & gelatine, stir together over a hot steamy water until dissolve. Pour in the gelatine mixture into the cream cheese mixture. Stir until well-combined.
- Chop or shred white chocolate and melt it. Stir until well-dissolved, then add in heavy whipping cream little by little while gently mixing them together.
- Prepare a large bowl with ice and water. Then place a bowl with whipped cream mixture over it and whisk with electric mixer until proof.
- Add the whipped cream mixture into the cream cheese mixture and fold gently using spatula until well-incorporated.
- Pour 200gr of the mixture into a medium-sized bowl, cover the bowl with film foil and set aside.
- In another small bowl, mix matcha with heavy whipped cream, stir well until smooth and combined like a paste. Then add the matcha mixture into the big bowl cream cheese batter. Gently fold with spatula until well-combined.
- Pour in the matcha mixture into the cookie-layered springform and smooth the top with a spatula. Cover with film foil and let it chill in the freezer for 10 minutes.
- After 10 minutes chilled, take out the cake out of the freezer and layer it with the remaining (200gr) cream cheese batter (the white one). Smoothen the top using a spatula and cover the top with film foil and let it chill in the freezer for 10 minutes.
The Glass-glaze
- In a small bowl, mix in gelatine and water until well-combined.
- In another small saucepan, mix in sugar, water, and matcha powder. Stir until well-combined.
- Bring the matcha mixture to the stove over medium-low heat, keep stirring with spatula until it's simmering and then add in heavy cream. Turn off the stove and add in the gelatine-water mixture and let it cool.
- Take out the chilled cheese cake. Stir the glaze mixture and then sift it as you pour the glazer over the cake to avoid any clumps. There you have it, the glassy glaze. Chill the cake in the fridge for at least 5 hours or best overnight.
- Serve with your desired toppings. I used mixed berries and chopped pistachios. Enjoy!
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