A matcha cheesecake is the perfect Japanese green tea dessert! The smooth matcha filling with a hint of vanilla is super creamy and light. It pairs perfectly with the chocolatey Oreo cookie base.
It’s like a matcha latte in cheesecake form!
This no-bake cheesecake is simple to make and doesn’t require an oven. It also tastes DIVINE!
It’s great for special occasions, tea parties, dinner parties and dessert tables. The natural green colour is so pretty I’ve had it for St Patrick’s Day a few times too!
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✏️ Recipe creation
I’m a bit obsessed with matcha and I'm always on the hunt for a good Asian bakery to sample some of their matcha desserts. I've tried a burnt matcha cheesecake (Basque-style), as well as a matcha Japanese-style cheesecake (souffle-style, thanks Uncle Tetsu!).
Both were amazing, but I love matcha in the classic style cheesecake (similar to a new york style), which they sometimes have in Wagamama for anyone interested.
I’m a huge cheesecake fan, but sometimes I’m too lazy to faff about with baking one. It’s one of the reasons why I love light and fluffy no-bake cheesecakes like this one - no gelatin needed.
This green cheesecake has the distinctive earthy flavour of matcha green tea but is sweetened with vanilla and the tangy creaminess of cream cheese. The Oreo cheesecake base also gives it that hint of chocolate too.
That's why I think this recipe makes the BEST matcha cheesecake!
🥘 Ingredients
This no-bake cheesecake recipe calls for the following ingredients:
1. Oreo base
- Oreo cookies
- Unsalted butter
2. Matcha filling
- Full-fat cream cheese
- Icing sugar (powdered confectioners’ sugar)
- Matcha powder
- Vanilla extract
- Heavy cream (e.g. double cream)
See the recipe card for quantities.
Ingredient substitutions
For the cheesecake base, I love using Oreo cookies, but you can instead swap them for another cookie such as digestive biscuits or graham crackers.
Ingredient tips
- I recommend sieving your powdered icing sugar and matcha powder for a smooth cheesecake filling.
- To measure your ingredients, it’s best to use weights rather than cups for better accuracy.
- I prefer using vanilla extract to vanilla essence. As it’s less processed, it has a purer vanilla flavour.
- Using full-fat cream cheese (not the spreadable kind) is important as otherwise, your cheesecake may not set.
- Brining your cream cheese up to room temperature before use will help it beat smooth much easier, especially if your cream cheese comes in firm blocks. It’s less important in places like the UK, where the cream cheese is super soft and spreadable.
- Make sure your heavy cream is cold. This makes it easier to whip into firm peaks.
- Not all matcha powder is created equal. Good quality matcha, such as a ceremonial or culinary grade matcha powder from a good brand is key. Cheap matcha powders can be more bitter and be a less vibrant green. I like to use the Matchaeologist culinary matcha powder for this cheesecake.
🔪 Equipment
I use the following equipment for this recipe:
- 8inch / 20cm round springform cake pan
- Parchment paper (greaseproof paper)
- Food processor or blender
- Electric hand mixer or stand mixer (or whisk)
- Large and medium mixing bowls
- Heatproof bowl
- Sieve
- Rubber spatula or wooden spoon
- Weighing scales
- Measuring spoons
- Offset spatula (optional but handy!)
Equipment alternatives
You can swap the 8-inch springform pan for either a 9-inch tin instead. Note that your layers will be thinner, but it still comes out great!
If you don’t have a springform tin, you can use a loose bottom cake tin. Alternatively, you can use a regular cake tin and line it with greaseproof paper fully so there is an overhang at least on two sides so you can lift the cheesecake out gripping these pieces.
Alternatively, you can instead make matcha cheesecake bars using a lined 9-inch or 10-inch square baking pan. Or use cupcake cases to line a muffin tin and make mini matcha oreo cheesecakes in them.
It's easiest to crush your Oreo cookies using a food processor or blender. If you don't have one, add your cookies to a plastic food bag and bash it with a rolling pin until you get fine crumbs.
I like using an offset spatula to smooth the cheesecake filling, but you can use a knife or regular spatula instead.
Equipment tips
- Before I start baking, I like to prepare my cake tin first. Flip the springform tin base and line it with greaseproof paper. Check out my instructions on how to line a springform cake pan!
- I like using digital scales for weighing my ingredients as it's easy and accurate. I quite like KitchenAid or Salter scales.
- It’s best to use actual measuring spoons. Cutlery teaspoons and tablespoons aren’t actually the correct volume - I never knew it before! I’d also recommend levelling off any heaped scoops for a more accurate measurement.
- If you're planning to use a stand mixer for this recipe, I would recommend using the paddle attachment to beat the cream cheese and a whisk attachment to whip the cream.
📖 Method
Oreo base
Step 1 - Place the Oreo cookies into a food processor or blender and whizz until you get fine crumbs.
Step 2 - In a medium heatproof bowl, melt the butter in a microwave.
Step 3 - Stir the crushed cookies into the melted butter until combined.
Step 4 - Press the cookie mix into a lined tin (see tips), using the back of a spoon or measuring cup to help firmly press down. Put this in the fridge or freezer while making the cheesecake filling.
Cheesecake filling
Step 5 - In a large bowl, beat the cream cheese and vanilla until smooth and fluffy.
Steps 6-7 - sieve in the matcha powder and icing sugar, beating until combined.
Step 8 - Whip the cream for several minutes, using an electric mixer in a medium bowl or stand mixer, until it forms soft peaks.
Step 9 - Gently fold the whipped cream into the cream cheese mix until smooth, being careful not to overmix.
Step 10 - Spread the filling evenly over the cookie base.
Step 11 - Cover the tin with cling film and refrigerate for at least 3hrs or overnight until set.
Step 12 - Once set, dust with matcha and enjoy!
🎥 Recipe video
🍱 Storage
It’s best to store your matcha cheesecake in the fridge. You can seal it in an airtight container or keep it in the springform tin and cover it with plastic wrap. It should keep for up to 4 days.
If you want to freeze your cheesecake, you can wrap it in two layers of plastic wrap / cling film and then a layer of aluminium foil and freeze. It should last up to 3 months frozen. Defrost in the fridge and enjoy!
💭 Top tips
- To help your cheesecake set, whip your cream to soft peaks and fold it into your matcha mixture gently.
- To help prevent a soggy base, check whether your Oreo cookie base layer is completely cool before you add the filling. If not, pop it back into the fridge or freezer for another 10mins until it’s cold.
- Where possible, make your green tea cheesecake the day before serving. This way you can let the cheesecake set overnight to be sure it’s nice and firm.
- To remove your cheesecake from the springform pan, run a knife or spatula around the edge. Place the cheesecake on a mug or cup. Unclip the pan and slowly lower the sides of the pan down.
❔ FAQs
Matcha is a fine powder made from the same plant as green tea. It is specially grown and processed from green tea leaves. This is made differently from what you find in your standard green tea bags. There are also different quality grades of matcha powder.
Matcha has an earthy taste similar to actual green tea. On its own, matcha is usually described as a bit bitter so pairs nicely with sweet flavours such as vanilla.
Yes! When baking with matcha powder, be sure to use food-grade at a minimum, or ceremonial-grade matcha powder for a more vibrant colour.
Matcha powder adds a delicious green tea flavour to your baked goods and will add a lovely green too.
As it’s a very strong flavour, you don’t need much matcha green tea powder to flavour your baked goods.
For drinking, use a ceremonial grade organic matcha powder. For baking, use a culinary grade or ceremonial grade organic matcha powder. I’m a fan of Matchaeologist brand matcha powders.
Good matcha powder is usually available in Asian grocery stores or you can purchase it online.
Your matcha no-bake cheesecake should last for up 4 days stored in an airtight container in the fridge.
Yes! You can freeze your cheesecake wrapped in two layers of cling film and a layer of foil for up to 3 months. Defrost in the fridge and enjoy!
This cheesecake sets light and fluffy, but if you like your cheesecakes firm, you can add gelatine to the filling mixture.
Sprinkle 1 teaspoon powdered gelatine over 2 tablespoon boiling water in a heatproof bowl. Whisk until the gelatine has dissolved and set aside to cool. Once cooled, beat this into your matcha cheesecake filing before you fold in the whipped cream.
Troubleshooting
If you’ve got any specific questions on making this easy no-bake Japanese matcha cheesecake, please feel free to leave a comment below and I’ll try my best to help out!
Alternatively, you can get in touch via my Facebook, Instagram or Pinterest – I’d love to hear from you!
♻️ Variations
Flavour options
I love making this cheesecake with a hint of vanilla and a strong matcha taste. If you’re a fan of white chocolate, add a white chocolate ganache on top of your set cheesecake.
Or why not go a little extra and make it white chocolate lemon ganache topping!
It's decadent, but if you make these black sesame shortbread cookies (no matcha chocolate dip needed) you can swap them for the Oreos to make a black sesame matcha cheesecake - yes, please! Sprinkle more black sesame seeds on top for decoration.
Decoration ideas
I like to decorate this cheesecake simply, with just a dusting of matcha powder. However, you can also add swirls or blobs of whipped cream or crème fraiche first for an extra creamy finish.
Alternatively, you can top your cheesecake with white chocolate curls or shavings for an elegant look. A drizzle of melted white chocolate also looks great.
Top your finished cheesecake with fresh fruit for more flavour. I personally love a matcha strawberry cheesecake or matcha raspberry cheesecake. Blueberries go down a treat too!
Gluten-free option
To make a gluten-free matcha cheesecake, swap the Oreo cookies in the base for a gluten-free cookie alternative.
The rest of the recipe should be gluten-free, but always check your ingredient labels just in case. Some brands could have cross-contamination.
🧁 Other goodies
Looking for some other goodies to make?
Are you as obsessed with matcha green tea as I am? Well if so, you'll love my other matcha desserts! Check out this white chocolate matcha cake, matcha buttercream frosting and matcha cupcakes.
There are also these delicious black sesame shortbread cookies with a matcha chocolate dip - divine!
You can also check out my list of the best matcha dessert recipe ideas!
For more no-bake cheesecake action, check out this pumpkin spice pecan cheesecake or white chocolate orange cheesecake.
Looking forward to some new recipes? Check out my Facebook, Instagram and Pinterest pages for a few sneak peeks and some sweet inspiration!
Or if you’d like to hear about our latest recipes, why not subscribe to our newsletter?
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📋 Recipe
Matcha Green Tea No-Bake Cheesecake
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Ingredients
Oreo base
- 200 g (1 ¼ cups) Oreo cookies
- 45 g (3 tablespoon) unsalted butter
Cheesecake filling
- 500 g (2 ¼ cups) full-fat cream cheese
- 1 ½ teaspoon vanilla extract
- 165 g (1 ⅓ cups) powdered icing sugar
- 17 g (3 tablespoon) matcha powder culinary or ceremonial grade
- 275 ml (1 cups) heavy cream e.g. double cream
Instructions
Oreo base
- Place the Oreo cookies into a food processor or blender and whizz until you get fine crumbs.
- In a medium heatproof bowl, melt the butter in a microwave. Stir the crushed cookies into the melted butter until combined.
- Press the cookie mix into a lined tin (see tips), using the back of a spoon or measuring cup to help firmly press down. Put this in the freezer while making the cheesecake filling.
Cheesecake filling
- In a bowl, beat the cream cheese and vanilla until smooth and fluffy, then sieve in the icing sugar and matcha powder, beating until combined.
- Whip the cream for several minutes, using an electric mixer or stand mixer, until it forms soft peaks.
- Gently fold the whipped cream into the cream cheese mix until smooth, being careful not to overmix.
- Spread the filling evenly over the chilled base, then cover the tin with cling film and refrigerate for at least 3hrs or overnight until set. Dust with matcha powder and enjoy!
Notes
- You can swap the 8-inch tin for a 9-inch tin and keep the recipe the same. You'll have thinner layers but it will still taste delicious! Alternatively, you can scale up by ¼.
Nutrition
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.
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