Pudding & Dessert
No-Bake Matcha Cheesecake, Soft & Creamy (Oven-Free)
Prep
30 min
Servings
10
Level
Medium
This Japanese-style matcha cheesecake has a soft, creamy texture with the pleasant bitterness of green tea perfectly balanced by the sweet cream cheese layer. Made completely without an oven, it's perfect for anyone who wants an elegant dessert with a simple process. Its beautiful green color also makes this dessert the center of attention on any table.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 180 grams Marie biscuits or graham crackers
- 80 grams Unsalted butter, melted
- 300 grams Cream cheese, room temperature
- 80 grams Powdered sugar
- 1.5 tbsp Good-quality matcha powder
- 2 tbsp Hot water, to dissolve the matcha
- 250 ml Liquid whipping cream (dairy cream), chilled
- 10 grams Beef gelatin powder/halal gelatin
- 3 tbsp Cooled boiled water, to dissolve the gelatin
- 50 ml Full-cream liquid milk
- 1 tsp Extra matcha powder, for dusting
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👩🍳 Instructions
- 1 Crush the Marie biscuits into fine crumbs using a food processor, or place them in a plastic bag and crush with a rolling pin.
- 2 Mix the biscuit crumbs with the melted butter until evenly combined and the texture resembles wet sand.
- 3 Pour the biscuit mixture into a 7-8 inch (18-20 cm) springform pan, spread evenly, and press down firmly with the back of a spoon. Refrigerate while you prepare the cheese filling.
- 4 Dissolve the gelatin powder in the cooled boiled water, stir well, and let it sit for 5 minutes until it blooms. Then warm it briefly over a pot of simmering water (bain-marie) until fully melted. Set aside until just barely warm.
- 5 Dissolve the matcha powder in the hot water, stirring until no lumps remain, then set aside to cool to room temperature.
- 6 In a separate bowl, beat the cream cheese and powdered sugar with a mixer on medium speed until smooth and free of lumps.
- 7 Add the matcha mixture and the liquid milk to the cream cheese mixture, and beat again until fully combined and evenly green in color.
- 8 Pour the melted gelatin into the cream cheese mixture while continuing to stir so it doesn't clump.
- 9 In another bowl, whip the chilled liquid whipping cream until it reaches soft peaks (thick but not stiff).
- 10 Gently fold the whipped cream into the matcha cream cheese mixture in stages using a spatula, using a folding technique to keep the air from escaping.
- 11 Pour the cheesecake batter over the chilled biscuit base and smooth the surface with a spatula.
- 12 Cover the pan with plastic wrap and refrigerate for at least 6 hours, ideally overnight, until fully set.
- 13 Before serving, carefully remove the cheesecake from the springform pan, dust the top with matcha powder using a tea strainer, then slice and serve chilled.
💡 Tips
• Make sure the cream cheese is completely at room temperature before beating so the texture turns out smooth with no lumps.
• Use good-quality matcha powder (not instant matcha latte mix) so the color and bitterness are authentic.
• Don't skip the minimum 6-hour chilling time, since the gelatin needs time to set fully before slicing.
• Dip your knife in hot water and wipe it dry before cutting the cheesecake for clean, neat slices.
📊 Nutrition Facts / serving
310
Calories (kcal)
5 g
Protein
23 g
Fat
22 g
Carbs
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