Matcha cheesecake is a perfect fusion of creamy cheesecake and the delicate flavours of matcha.
No-bake matcha cheesecake recipe
Here's a simple, delicious no-bake matcha cheesecake with an ultra-creamy texture and a subtle Japanese green tea flavour.
Ingredients
For the base:
- 200g shortbread biscuits (such as petit-beurre or speculoos)
- 80g melted butter
For the filling:
- 300g cream cheese, such as Philadelphia
- 200 ml full-fat heavy cream, well chilled
- 100g powdered sugar
- 1 to 2 teaspoons of matcha powder (depending on how intense you want it)
- 2 gelatin sheets (or 4g powdered gelatin)
- 1 tablespoon hot water (to dissolve the matcha)
- 1 teaspoon vanilla extract (optional)
Method
- Line a 20 cm springform pan with parchment paper.
- Crush the biscuits into fine crumbs and mix them with the melted butter.
- Press the mixture firmly into the bottom of the pan and refrigerate for 30 minutes.
- Soften the gelatin in cold water for 10 minutes.
- In a small bowl, dissolve the matcha powder in the hot water to avoid lumps.
- In a large bowl, whisk the cream cheese with the powdered sugar, the dissolved matcha, and the vanilla.
- Heat a spoonful of cream, then add the squeezed-out gelatin to melt it. Fold it into the previous mixture.
- Whip the cream into stiff peaks, then gently fold it into the mixture.
- Pour the filling over the biscuit base and smooth the surface.
- Let it set in the refrigerator for at least 4 hours, ideally overnight.
Want to make this matcha at home?
Our Ceremonial Matcha, hand-picked in Japan, is smooth and free of bitterness.
Discover our Ceremonial Matcha →Tips for a successful no-bake cheesecake
- Cream cheese at room temperature: take it out ahead of time for a smooth texture.
- Well-sifted matcha: avoid lumps by dissolving it in a little hot water before adding it.
- Well-chilled cream: this helps you get firm, airy whipped cream.
- Long chilling: give the cheesecake time to set properly for the best texture.
Types of matcha cheesecake
| Type | Texture | Flavor intensity | Difficulty | Prep time |
|---|---|---|---|---|
| No-bake | Light and airy | Delicate | Easy | 20 min + 6h chilling |
| Baked | Dense and creamy | Pronounced | Medium | 30 min + 1h baking + 4h chilling |
| Basque (burnt) | Creamy center, caramelized top | Complex (caramel notes) | Medium | 25 min + 30 min baking + 3h cooling |
Which matcha for a matcha cheesecake?
Not all matcha is the same, and choosing the right type can make all the difference in your cheesecake:
- Ceremonial matcha : This is the highest-quality matcha, with a vibrant green colour and a delicate taste. Although it's traditionally reserved for the tea ceremony, some bakers use it to get the best colour and flavour.
- Culinary matcha : More affordable, it's perfect for desserts where matcha is blended with other ingredients.
For a stunning matcha cheesecake with that beautiful green colour, go for a ceremonial matcha from OhMatchaa!.
New to matcha?
The Matcha Kit brings together everything you need to start off right: traditional powder, whisk, and bowl.
Get our Matcha Kit →Variations and toppings to elevate your matcha cheesecake
Matcha cheesecake can be customized in many ways:
- Red berry coulis : The tartness of raspberries or strawberries contrasts beautifully with matcha.
- White chocolate : Fold pieces of white chocolate into the mixture or add a glaze for extra sweetness.
- Coconut : Add shredded coconut to the base or as a topping for an exotic touch.
- Yuzu : This Japanese citrus adds a tangy freshness that balances the richness of the cheesecake.
Storage and presentation
Matcha cheesecake keeps perfectly in the refrigerator for 3 to 4 days in an airtight container. You can also freeze it in individual portions for up to 2 months. To thaw, simply place it in the refrigerator overnight.
For an elegant presentation, lightly dust with matcha powder before serving, or decorate with a few fresh mint leaves.
