The Dreamiest No-Bake Matcha Cheesecake
This no-bake matcha cheesecake is silky, vibrant, and needs zero oven time. Ready in under 30 minutes of prep, it’s your new go-to showstopper dessert!
Craving something elegant without the fuss? This no-bake matcha cheesecake combines earthy Japanese matcha with ultra-creamy cheesecake filling over a buttery graham cracker crust. No oven required—just chill, slice, and swoon over every velvety bite.
I’ll never forget the first time I tasted matcha cheesecake at a tiny café in Portland. One bite and I was hooked—that beautiful green hue, the slight bitterness balanced with sweet creaminess. I rushed home determined to recreate it, but without turning on my oven in the middle of July.
After three kitchen experiments (and one very green kitchen towel), this matcha cheesecake no bake version was born. Now it’s my most-requested dessert at potlucks, and honestly?
It’s easier than most people think. If you’re into quick, impressive treats, you’ll want to check out this chocolate peanut butter mug cake too—it’s another no-fuss favorite around here.
Why You’ll Love This No-Bake Matcha Cheesecake
Let me count the ways this easy matcha cheesecake recipe will win your heart:
- No oven gymnastics: Just mix, press, whip, and chill. Perfect for hot summer days or when your oven’s already occupied.
- Stunning presentation: That gorgeous jade color makes everyone think you spent hours on it (our little secret).
- Balanced flavor: Not too sweet, with that distinctive earthy matcha kick that matcha lovers crave.
- Make-ahead magic: Prep it the day before your gathering and pull it out looking like a pro.
I remember making this for my sister’s baby shower, and three guests asked for the recipe before dessert was even over. According to King Arthur Baking Company, no-bake cheesecakes rely on the magic of cold heavy cream and cream cheese to set up beautifully without gelatin or eggs—pure texture wizardry if you ask me.
Table of Contents
Nutritional Peek
Here’s what you’re looking at per slice (based on 12 servings):
| Nutrient | Per Serving |
|---|---|
| Calories | 385 |
| Protein | 6g |
| Carbs | 28g |
| Fat | 29g |
No-Bake Matcha Cheesecake Ingredients
Making a no bake matcha cheesecake starts with quality ingredients—especially that matcha powder, which is truly the star here.
For the Crust:
| Amount | Ingredient |
|---|---|
| 13½ sheets (200g) | Graham crackers or digestives (Oreos work beautifully too if you want a chocolate twist!) |
| ¼ cup (50g) | White sugar (brown sugar adds a lovely caramel note) |
| ⅓ cup (80g) | Unsalted butter, melted (use the real stuff—it makes a difference) |
For the Filling:
| Amount | Ingredient |
|---|---|
| 3½ blocks (800g) | Cream cheese, softened (this is crucial—cold cream cheese = lumpy filling) |
| ⅔ cup (130g) | White sugar |
| 3 tbsp (15g) | Matcha powder (splurge on ceremonial grade if you can; culinary works great too) |
| ⅓ cup (80g) | Sour cream, room temperature |
| 1½ tbsp | Fresh lemon juice (I always use fresh—it brightens everything!) |
| 1½ tsp | Vanilla extract |
| 1 cup (240ml) | Heavy cream, cold (must be cold for proper whipping) |
Pro tip: If you’re exploring ingredient swaps for different dietary needs, my Lotus Biscoff mug cake has some great substitution ideas that translate well across no-bake desserts.
Equipment
Here’s what you’ll need to pull this together:
Essential:
- 9-inch springform pan (makes serving so much easier)
- Food processor or zip-top bag + rolling pin (for crushing those crackers)
- Electric mixer or hand mixer (your arm will thank you)
- Medium mixing bowls
- Rubber spatula
Nice to Have:
- Offset spatula (for that smooth top finish)
- Fine-mesh sieve (for sifting matcha—helps avoid clumps)
Step-by-Step Instructions
Let’s walk through this no-bake matcha cheesecake together—it’s honestly so simple you’ll wonder why you ever worried about cheesecake!
Make the Crust:
Step 1: Grab your graham crackers and pulse them in a food processor until they look like coarse sand. No processor? Toss them in a zip-top bag and go to town with a rolling pin (great stress relief, honestly). You’re aiming for fine, even crumbs.
Step 2: Mix those crumbs with the sugar and melted butter until everything looks like wet sand. Press this firmly into the bottom of your springform pan, using the bottom of a glass to really pack it down. Pop it in the fridge while you make the filling—this helps it set up nicely.
Create the Filling:
Step 3: In a large bowl, beat your softened cream cheese until it’s fluffy and smooth, about 2 minutes. If you see lumps, keep beating—patience pays off here! Gradually add the sugar and beat until combined.
Step 4: Here’s the matcha moment! Sift your matcha powder through a fine-mesh sieve directly into the bowl (this prevents those annoying green clumps). Beat it in thoroughly until you have a gorgeous, even green color throughout.
Step 5: Add the sour cream, lemon juice, and vanilla. Beat just until smooth—don’t overmix at this stage, or you’ll deflate all that lovely airiness you created.
Step 6: In a separate cold bowl, whip that heavy cream until stiff peaks form. This is your secret weapon for that cloud-like texture! (If your cream isn’t whipping, make sure it’s truly cold—sometimes I even chill the bowl for 10 minutes first.)
Step 7: Gently fold the whipped cream into your matcha mixture in three additions. Use a rubber spatula and a light hand—fold from the bottom up, turning the bowl as you go. You want to keep all that air you just whipped in there.
Assemble and Chill:
Step 8: Pour the filling over your chilled crust and smooth the top with an offset spatula or the back of a spoon. Give the pan a gentle tap on the counter to release any air bubbles.
Step 9: Cover with plastic wrap (press it gently onto the surface to prevent a skin) and refrigerate for at least 4 hours, but overnight is even better. I know the wait is torture, but trust me—it needs this time to set up properly.
Step 10: When you’re ready to serve, run a thin knife around the edge before releasing the springform. Slice with a hot, clean knife (dip it in hot water and wipe between cuts) for those Instagram-worthy clean slices.
Pro Tips & Guidance
Starting with this easy matcha cheesecake recipe, here are the lessons I learned the hard way so you don’t have to:
- Room temperature is non-negotiable: Cold cream cheese creates lumps no amount of mixing will fix. Leave it out for at least 2 hours before starting.
- Sift that matcha: Even high-quality matcha clumps. A quick sift makes all the difference in achieving that smooth, even color.
- Don’t skip the sour cream: It adds tang that balances the sweetness and helps achieve that classic cheesecake flavor.
- Quality matters with matcha: According to The Spruce Eats, ceremonial-grade matcha has a smoother, less bitter flavor than culinary grade, but either works beautifully in baked goods.
- Fold, don’t stir: When adding whipped cream, folding keeps it light and airy. Stirring deflates all those precious air bubbles.
Troubleshooting Guide
Filling seems too thin: No worries! Make sure your cream cheese was at room temperature and your heavy cream reached stiff peaks. If it’s still thin, add an extra ½ cup of whipped cream or chill longer.
Crust won’t hold together: Add a tablespoon more melted butter and press again. The mixture should hold when you squeeze a handful.
Lumpy filling: This usually means the cream cheese was too cold. You can try pushing it through a fine-mesh sieve before adding the whipped cream, or use an immersion blender carefully.
Matcha tastes too bitter: Not all matcha is created equal! If yours is particularly bitter, reduce to 2 tablespoons or add an extra 2 tablespoons of sugar to balance it.
Cheesecake won’t set: Give it more time—sometimes it needs 6-8 hours, especially in humid weather. Make sure your fridge is cold enough (below 40°F).
Variations & Twists
This matcha cheesecake no bake is delicious as-is, but here are some fun ways to make it your own:
Chocolate-Matcha Swirl: Reserve ½ cup of filling before adding matcha. Mix that portion with melted dark chocolate, then swirl it into the green filling with a knife.
Oreo Crust: Swap graham crackers for Oreos (cream and all) for a cookies-and-cream vibe.
White Chocolate Drizzle: Melt white chocolate and drizzle over the top before serving—gorgeous and delicious.
Berry Crown: Top with fresh raspberries or strawberries just before serving for a pop of color and tartness.
Coconut Version: Replace sour cream with coconut cream and use coconut oil instead of butter in the crust for a dairy-free twist.
For more no-bake inspiration, definitely try these chocolate oatmeal no-bake cookies—they’re perfect alongside a slice of this cheesecake!
Serving, Storage & Reheating
Serving: Let your no bake matcha cheesecake sit at room temperature for about 10 minutes before slicing—it’s easier to cut and the flavors shine more. Garnish with a light dusting of matcha powder, whipped cream rosettes, or fresh berries.
Storage: Cover tightly and refrigerate for up to 5 days. The flavor actually deepens after day two, so making it ahead is ideal.
Freezing: Yes! Wrap individual slices in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
No Reheating Needed: This is a cold dessert through and through—serve it straight from the fridge for that perfect creamy-firm texture.
No-Waste Kitchen Magic
Got leftover bits? Here’s how to use every scrap:
- Extra crust crumbs: Sprinkle them over yogurt, ice cream, or use as a crunchy topping for your morning oatmeal.
- Leftover matcha powder: Whisk it into your morning latte, blend into smoothies, or dust over vanilla ice cream.
- Cream cheese remnants: Mix with herbs for a savory spread, or blend into scrambled eggs for extra creaminess.
- Whipped cream scraps: Dollop onto hot chocolate or fresh fruit—it’ll keep in the fridge for 2-3 days.
No-Bake Matcha Cheesecake FAQs
Can I freeze this no-bake matcha cheesecake?
Absolutely! Wrap it well in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving. The texture stays wonderfully creamy.
What’s the difference between ceremonial and culinary matcha?
Ceremonial matcha is the highest grade—smoother and less bitter, traditionally used for tea ceremonies. Culinary matcha is slightly more robust and works perfectly in baking. Either works great in this recipe!
Do I need a springform pan for this easy matcha cheesecake recipe?
It makes life easier, but you can use a regular cake pan lined with parchment paper with overhang—just lift the whole thing out using the parchment. Or go with a pie dish and serve directly from it.
How do I know when my cheesecake is set?
Gently shake the pan—the center should jiggle just slightly, like set Jell-O. If it’s still liquid-y in the middle, give it more chill time.
Can I make this without sour cream?
Sure! Substitute with the same amount of full-fat Greek yogurt or additional cream cheese (though you’ll lose a bit of that classic tang).
Why is my matcha cheesecake grainy?
This usually happens if the cream cheese wasn’t fully softened or the matcha wasn’t sifted. Make sure your cream cheese is truly room temperature and always sift your matcha powder.
Your New Favorite No-Fuss Dessert
There you have it—your new secret weapon for impressing everyone without breaking a sweat. This no-bake matcha cheesecake has gotten me out of so many “I need dessert NOW” situations, and I know it’ll do the same for you. The earthy, slightly bitter matcha paired with that rich, creamy filling? Pure magic.
I’d love to hear how yours turns out! Drop a comment below with your experience, any fun variations you tried, or questions that pop up. And please, share a photo—I’m always swooning over your beautiful creations!
Looking for another impressive no-bake treat? My chocolate peanut butter mug cake is calling your name for those late-night cravings.
Baked with love by Rebeccah Ellene
No-Bake Matcha Cheesecake
Equipment
- 9-inch springform pan
- Food processor or zip-top bag with rolling pin
- Electric mixer or hand mixer
- Medium mixing bowls
- rubber spatula
- Offset spatula
- fine-mesh sieve
Ingredients
For the Crust
- 200 g Graham crackers or digestives 13½ sheets, can substitute with Oreo, shortbread or ginger cookies
- 50 g White sugar ¼ cup, can substitute with brown sugar
- 80 g Unsalted butter ⅓ cup, melted
For the Filling
- 800 g Cream cheese 3½ eight oz blocks, regular full-fat and softened to room temperature
- 130 g White sugar ⅔ cup
- 15 g Matcha powder 3 tbsp, use ceremonial matcha or good quality culinary matcha
- 80 g Sour cream ⅓ cup, at room temperature
- 1½ tbsp Fresh lemon juice
- 1½ tsp Vanilla extract
- 240 ml Heavy cream 1 cup, must be cold
Instructions
- Pulse graham crackers in a food processor until they look like coarse sand. Alternatively, place them in a zip-top bag and crush with a rolling pin until you have fine, even crumbs.
- Mix the crumbs with sugar and melted butter until everything looks like wet sand. Press this mixture firmly into the bottom of your springform pan, using the bottom of a glass to pack it down. Refrigerate while making the filling.
- In a large bowl, beat softened cream cheese until fluffy and smooth, about 2 minutes. If you see lumps, keep beating. Gradually add the sugar and beat until combined.
- Sift matcha powder through a fine-mesh sieve directly into the bowl to prevent clumps. Beat it in thoroughly until you have a gorgeous, even green color throughout.
- Add the sour cream, lemon juice, and vanilla. Beat just until smooth—don’t overmix at this stage.
- In a separate cold bowl, whip the heavy cream until stiff peaks form. Make sure the cream is truly cold for best results.
- Gently fold the whipped cream into your matcha mixture in three additions. Use a rubber spatula and a light hand—fold from the bottom up, turning the bowl as you go to keep all that air.
- Pour the filling over your chilled crust and smooth the top with an offset spatula or the back of a spoon. Give the pan a gentle tap on the counter to release any air bubbles.
- Cover with plastic wrap (press it gently onto the surface to prevent a skin) and refrigerate for at least 4 hours, but overnight is even better.
- When ready to serve, run a thin knife around the edge before releasing the springform. Slice with a hot, clean knife (dip it in hot water and wipe between cuts) for clean slices.
