No-Bake Matcha Cheesecake

Say hello to dessert heaven with this No-Bake Matcha Cheesecake. It’s the perfect balance of creamy, sweet, and earthy—a treat for matcha enthusiasts and dessert lovers alike.

Ingredients

For the Crust:

  • 2 cups graham cracker crumbs (about 16-18 full sheets)
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons sugar

For the Cheesecake Filling:

  • 24 oz (680g) cream cheese, softened
  • 1 cup granulated sugar
  • 2-3 tablespoons high-quality matcha powder
  • 1 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 2 tablespoons powdered gelatin
  • 1/4 cup cold water

For Garnish (Optional):

  • Whipped cream
  • Fresh berries
  • Additional matcha powder for dusting
  • White chocolate shavings

Instructions

Making the Crust:

  1. Line a 9-inch springform pan with parchment paper.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom of the prepared pan. Use the bottom of a glass to compact it evenly.
  4. Refrigerate while preparing the filling.

Preparing the Gelatin:

  1. In a small bowl, sprinkle the gelatin over cold water.
  2. Let it stand for 5-10 minutes until it becomes spongy (bloomed).
  3. After blooming, microwave in 10-second intervals until fully dissolved, or dissolve over a double boiler.

Making the Filling:

  1. In a large bowl, beat the softened cream cheese until smooth and creamy.
  2. Add sugar and continue beating until well combined.
  3. Sift the matcha powder into the mixture to avoid lumps, then beat until fully incorporated and the color is uniform.
  4. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
  5. Once the gelatin mixture has cooled slightly (but is still liquid), slowly stream it into the cream cheese mixture while beating.
  6. Gently fold the whipped cream into the cream cheese mixture until well combined.

Assembly:

  1. Pour the filling over the chilled crust, smoothing the top with a spatula.
  2. Tap the pan gently on the counter a few times to remove any air bubbles.
  3. Refrigerate for at least 6 hours or overnight until completely set.

Serving:

  1. Run a warm knife around the edge of the cheesecake before releasing the springform.
  2. Garnish as desired with whipped cream, berries, a light dusting of matcha powder, or white chocolate shavings.

Tips:

  • Ensure all ingredients are at room temperature before starting
  • Sift the matcha powder to prevent lumps
  • Don’t overbeat the mixture after adding the whipped cream
  • For best results, chill overnight

Storage:

  • Keep refrigerated for up to 5 days
  • Can be frozen for up to 2 months (wrap well in plastic wrap and foil)

Preparation Time: 30 minutes Chilling Time: 6+ hours Servings: 10-12 slices