Matcha Green Tea No-Bake Cheesecake

5 from 15 votes

An easy no-bake matcha cheesecake with an Oreo cookie base! Soft and creamy cheesecake with a delicious Japanese green tea flavour.

Prep Time30

Chill Time3

Total Time3 30

Course: Dessert, Snack

Cuisine: Fusion

Diet: Low Salt, Vegetarian

Servings: servings

Calories: 387kcal

Author: Kachina

Makes: 8inch round

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.

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!

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.
Use levelled-off measuring tablespoons of matcha powder (not compressed or heaped). Weighing your matcha is best for accuracy though as it's easy to add too much or too little powder!