No-bake matcha cheesecake: an easy, creamy, and delicious recipe

Who doesn't love a good dessert? And if it's also easy, requires no oven, and includes matcha… then we're talking about a winning combination. No-bake matcha cheesecake has become one of the most sought-after desserts among Japanese green tea lovers. And it's no wonder. This recipe is ideal if you enjoy the intense and slightly sweet flavor of matcha, but in a sweet, fresh, and different version. You don't need to be an expert in the kitchen or have a special pan. Just the desire to try something new, delicious, and full of antioxidant benefits. In this article, we'll tell you how to make a no-bake matcha cheesecake , what type of matcha to use, how to achieve that perfect creamy texture, and what variations you can try. Let's get matcha-filled!

What type of matcha is best for desserts?

Before we begin the recipe, it's important to talk about the star ingredient: matcha . Not all matcha is created equal, and for baking, it's essential to choose wisely. In this case, it's best to use premium culinary matcha .

This type of matcha has:

• A more intense flavor, which is not lost with the other ingredients
• A bright green color that doesn't fade when mixed.
• A better quality-price ratio for cooking

Ceremonial matcha, while more delicate, is best enjoyed simply with water. Using it in a cake would be a waste, both in terms of flavor and price. Culinary matcha, on the other hand, is designed precisely for this purpose: to be mixed with dairy, flours, chocolate, and other ingredients without losing its essence. So, if you're thinking of buying matcha for desserts, look for organic Japanese culinary matcha. And if you buy it from The Matcha Bowl , you're guaranteed traceability, flavor, and freshness.

Basic ingredients for a no-bake cheesecake

The beauty of this recipe is that it's simple. With common ingredients and a little patience, you can make a creamy and well-balanced matcha tart. Ingredients for an 18-20 cm (7-8 inch) tin: For the base:

• 150g of biscuits (Digestive, oat or gluten-free type)
• 70g of melted butter

For the cream:

• 400g of cream cheese
• 200 ml whipping cream (min. 35% MG)
• 80–100 g of sugar (can be erythritol or agave syrup)
• 16g of culinary matcha (
• 6 g of neutral gelatin or 1 sachet of agar-agar
• 3 tablespoons of hot water (to dissolve the matcha)

Optional for decoration:

• More matcha sprinkled on top
• Raspberries, strawberries or blueberries
• Grated white chocolate

With these ingredients you have enough for about 8-10 generous servings.

Step by step: how to make matcha cheesecake without an oven

This recipe is very simple. The most important thing is to follow the resting times to ensure the perfect texture.

Here's the step-by-step guide:

1. Prepare the base

• Crush the cookies with a food processor or by putting them in a bag and crushing them with a rolling pin.
• Mix the crumbs with the melted butter until you have a moist dough.
• Spread this mixture on the bottom of a springform pan and press down firmly with the back of a spoon.
• Keep it in the refrigerator while you prepare the filling.

2. Dissolve the matcha

• In a small cup, mix the matcha with 3 tablespoons of hot (not boiling) water.
• Stir well until there are no lumps. You can use a mini whisk or chasen if you have one.

3. Mix the filling

• In a large bowl, beat the cream cheese with the sugar until smooth.
• Add the dissolved matcha mixture and continue whisking.
• In another bowl, whip the very cold cream until it is semi-whipped (not too stiff).
• Incorporate it into the previous mix with enveloping movements.

4. Add the gelatin

• Dissolve the gelatin according to the package instructions.
• Add it to the cheese and matcha mixture and stir well.

5. Assemble the cake

• Pour the entire mixture over the cooled cookie base.
• Smooth the surface with a spatula or spoon.
• Refrigerate for a minimum of 4 hours (preferably overnight).

6. Decorate to taste

• Before serving, sprinkle a little matcha using a fine sieve.
• Add fresh fruit, chocolate shavings, or whatever inspires you.

Enjoy! Creamy, rich, healthy, and no oven required.

Variations and useful tips

One of the advantages of this recipe is that it can be easily adapted. Here are some ideas: Variations

• Vegan : Use vegan cream cheese and plant-based cream (coconut or soy). Substitute agar-agar for the gelatin.
• Sugar-free : use erythritol, liquid stevia or agave syrup.
• Gluten-free : opt for gluten-free cookies for the base.

Tips for making your matcha cheesecake perfect

• Don't skip the step of dissolving the matcha well. If there are any lumps, the texture will be ruined.
• Use cold cream and don't overbeat or it will curdle.
• If you use agar-agar, keep in mind that it sets faster than traditional gelatin.
• Let it cool for at least 4 hours. If possible, leave it overnight so it's nice and firm.

Frequently asked questions about no-bake matcha cheesecake

What type of matcha should I use for desserts?

For desserts and pastries, culinary matcha is ideal. This type of matcha has a more intense flavor, and its balanced bitterness makes it a perfect match for other ingredients. It's also more affordable than ceremonial matcha. While you could use ceremonial matcha, we don't recommend it: it's more expensive and its flavor is more delicate, so it gets lost among other ingredients. If you buy good quality organic Japanese culinary matcha, you'll really taste the difference and achieve the vibrant color you're looking for in a matcha cake.

Can the cake be frozen?

Yes, you can freeze matcha cheesecake, but with caution. It's best to do so in individual portions, tightly wrapped in cling film and then in an airtight container. When defrosting, let it rest for a few hours in the refrigerator, not at room temperature. It may lose some of its creamy texture, but the flavor will remain. Even so, it's ideal to eat it fresh after it's been in the refrigerator overnight.

How long does it last in the refrigerator?

This no-bake matcha cheesecake can be stored in the refrigerator for up to 4 days , as long as it's well covered to prevent it from absorbing odors. If you've decorated it with fresh fruit, it's best to eat it within 1 or 2 days, as the fruit may oxidize. If you make it in advance, we recommend decorating it just before serving.

Can I substitute the cream or cream cheese?

Yes. If you want a lighter or vegan version, you can substitute the cream with plant-based cream (coconut cream, for example) and the cream cheese with a vegan version or even creamed tofu. The result will taste slightly different, but still delicious. Be sure to balance the sweetness, as some vegan versions are less acidic than the original cheese.

Can it be made without gelatin?

Yes, you can make it without gelatin, but the texture will be more like a mousse or custard. For a plant-based alternative, you can use agar-agar (1 teaspoon per 500 ml of mixture) or even let the cake set on its own if the ingredients are thick enough. You can also add a little more cream cheese for extra firmness without thickeners.