A no-bake matcha cheesecake is one of the most impressive desserts you can make with minimal effort. No oven required, no water bath, no risk of cracks. The cheesecake sets in the refrigerator overnight and unmoulds cleanly, revealing a smooth, vibrant green filling on a buttery biscuit base. The earthiness of matcha cuts through the richness of the cream cheese beautifully and prevents the dessert from being cloying.
Why no-bake works for matcha cheesecake
Baked cheesecakes require
careful temperature management and can crack or sink if the baking conditions
are not right. A no-bake version uses gelatine or whipped cream to set the
filling, making it much more forgiving and actually producing a lighter,
creamier texture than a dense baked version. The cold setting process also
preserves the vivid green colour of the matcha better than the heat of an oven
would.
Ingredients for the base
•
200 grams digestive biscuits or Graham crackers,
crushed
•
80 grams unsalted butter, melted
•
2 tablespoons sugar
Ingredients for the filling
•
500 grams full-fat cream cheese, at room temperature
•
300 ml heavy cream, cold
•
100 grams icing sugar, sifted
•
2 tablespoons matcha powder
•
1 teaspoon vanilla extract
•
2 teaspoons gelatine powder dissolved in 3 tablespoons
warm water, or 3 gelatine sheets bloomed in cold water
Making the base
Crush the biscuits into fine
crumbs using a food processor or by placing them in a sealed bag and rolling
with a rolling pin. Mix the crumbs with the melted butter and sugar until the
mixture resembles wet sand and holds together when pressed. Press firmly into
the base of a 20-centimetre springform tin, using the back of a spoon to create
an even, compact layer. Refrigerate for 30 minutes while you prepare the
filling.
Making the filling
Beat the cream cheese with the
icing sugar and vanilla until completely smooth and fluffy. Sift the matcha
into the cream cheese mixture and beat again until evenly distributed and no
green streaks remain. Prepare the gelatine according to the package
instructions and let it cool slightly. In a separate bowl, whip the cold heavy
cream to soft peaks. Add the dissolved gelatine to the cream cheese mixture and
fold to combine. Gently fold in the whipped cream in two additions, working
carefully to preserve the air.
Pour the filling over the
chilled base and smooth the top with a spatula. Tap the tin gently on the
counter to release any large air bubbles. Cover and refrigerate for at least
six hours or overnight.
Unmoulding and serving
Run a thin knife around the edge
of the cheesecake before releasing the springform clip. The cheesecake should
come away cleanly. Transfer to a serving plate. Dust the top lightly with extra
matcha powder and decorate with fresh berries or white chocolate shavings if
desired. A clean, warm knife makes slicing neat. Wipe the blade between cuts.
Common questions
Can I make this without
gelatine? Yes. The whipped cream
alone will set the filling sufficiently if you use full-fat cream cheese and
real heavy cream. The texture will be slightly softer, which is fine if you are
serving it chilled and slicing carefully.
Why did my filling turn out
lumpy? The cream cheese was too cold
when you started. Always bring it to room temperature before beating to ensure
a completely smooth result.
How long does it keep? Up to three days in the refrigerator covered.
The matcha colour may dull slightly over time as it oxidises, so it is best
made and served within two days.
For more matcha cheesecake
variations and presentation ideas, see the full matcha
cheesecake guide on the Matcha BD recipe blog.
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