This no-bake matcha cheesecake has a buttery biscuit base and a smooth, creamy filling with a clean matcha flavour. No oven required. Just mix, set in the fridge, and slice. It takes about 25 minutes of hands-on time plus 4 to 6 hours to set.
What you'll learn:
| Prep time | 25 minutes |
| Set time | 4-6 hours or overnight |
| Total time | 6 hours |
| Servings | 8-10 slices |
| Difficulty | Easy-Medium |
Matcha cheesecake works because matcha brings a clean bitterness that cuts through rich cream cheese. You get a dessert that tastes creamy but not heavy, with that bright green colour that looks great on the table.
No-bake also keeps the process simple. If you can crush biscuits, whisk a filling, and chill a tin, you can make this. The only real “work” is waiting for it to set.
If you are new to matcha flavour, it helps to understand what matcha tastes like and the basics of what matcha is. For more no-bake ideas, matcha tiramisu is another easy layered dessert, and matcha chocolate is a quick sweet option.
Ingredients
- 250g digestive biscuits
- 100g unsalted butter (melted)
- 300g full-fat cream cheese (room temperature)
- 100g icing sugar
- 10-12g matcha powder (sifted, plus extra for dusting)
- 200ml double cream (cold)
- 2 tsp vanilla extract
- 3 sheets leaf gelatine (or 1.5 tsp powdered gelatine)
- Optional topping: white chocolate shavings or drizzle, fresh berries
Tin: 20cm springform tin. Line the base with baking paper for easy removal.
How to Make Matcha Cheesecake
- Make the biscuit base. Crush the digestive biscuits into fine crumbs. Mix with the melted butter, then press firmly into the base of a 20cm springform tin. Chill while you make the filling.
- Prepare the gelatine. If using leaf gelatine, soak the sheets in cold water for 5 minutes. Squeeze out excess water, then dissolve in about 2 tbsp warm water. If using powdered gelatine, sprinkle it over 2 tbsp cold water, let it bloom for 5 minutes, then warm gently until dissolved.
- Mix cream cheese, sugar, and matcha. Beat the cream cheese and icing sugar until smooth. Sift in the matcha and mix until evenly green with no dry pockets.
- Whip the cream. Whip the double cream to soft peaks. It should hold shape, but still look smooth and spoonable.
- Fold the filling. Fold the whipped cream into the matcha cream cheese mixture until combined. Take your time so you keep the filling light.
- Add gelatine, then set. With the mixer on low (or by hand), stir the dissolved gelatine into the filling until fully mixed. Pour over the biscuit base, smooth the top, then refrigerate for at least 4-6 hours, or overnight.
- Finish and slice. Remove from the tin. Dust lightly with matcha powder and add white chocolate or berries if you like. Slice cold with a sharp knife for the neatest pieces.
Tips for the Best Results
- Use room temperature cream cheese. Cold cream cheese stays lumpy, and lumps are hard to fix once matcha is mixed in.
- Sift the matcha. Matcha clumps create bitter pockets and dull the colour. Sifting takes 30 seconds and makes a big difference.
- Do not skip the gelatine. Without it, the cheesecake can be too soft to slice cleanly. Gelatine gives you firm slices that still feel creamy.
- Chill overnight if you can. Four hours works, but overnight gives the best texture and the cleanest cuts.
- Warm knife, cold cake. Run your knife under hot water, wipe it dry, and slice. Repeat between cuts.
- Matcha grade for baking. A premium or culinary grade matcha usually works well here. Ceremonial grade is not necessary, but a matcha with strong colour will make the green look more vibrant.
Troubleshooting
No-bake cheesecake is forgiving, but most problems come from temperature and mixing. Here are the quick fixes.
- Lumpy filling: the cream cheese was too cold. Next time, let it sit out for 30-60 minutes before beating.
- Too soft to slice: it needs more chill time, or the gelatine was not fully dissolved. Chill overnight and slice straight from the fridge.
- Grainy texture: the cream was overwhipped. Stop at soft peaks so it stays smooth when folded.
- Matcha tastes bitter: use a little less matcha (start closer to 10g), and always sift. A white chocolate drizzle can also balance bitterness.
- Base crumbles: press the crumbs firmly and chill the base while you make the filling.
Variations
Baked matcha cheesecake (brief alternative): If you prefer a baked cheesecake, you can use a similar biscuit base, then bake a matcha cream cheese filling with eggs until set. The flavour is richer and the texture is denser, but it is a different method and timing.
- Matcha swirl: make a plain cheesecake filling, then swirl in a small bowl of matcha-mixed filling for a marbled look.
- Berry topping: add fresh raspberries or strawberries just before serving for colour and acidity.
- White chocolate finish: drizzle melted white chocolate over the top. If you like the matcha and white chocolate pairing, see matcha chocolate.
Make-Ahead and Storage
This is a good make-ahead dessert because it needs chill time anyway. Make it the night before and serve straight from the fridge the next day.
- Fridge: keep covered and eat within 3 days for the best flavour and texture.
- Freezing: you can freeze slices, but texture can soften slightly after thawing. If freezing, wrap tightly and defrost overnight in the fridge.
- Serving: keep it cold until just before serving. Warm cheesecake slices smear and lose their clean edges.
Frequently Asked Questions
Can I make matcha cheesecake without gelatine?
You can, but it will be softer and harder to slice neatly. If you skip gelatine, chill overnight and serve it very cold.
How long does matcha cheesecake last in the fridge?
It is best within 3 days, kept covered in the fridge. The biscuit base can soften slightly over time.
Why is my matcha cheesecake not green enough?
It usually comes down to the matcha. Use a matcha with strong colour, sift it well, and start with 10-12g for a clearer green.
Can I use a different biscuit for the base?
Yes. Digestives are classic, but you can use rich tea biscuits, ginger nuts, or chocolate biscuits for a different flavour.
Can I make matcha cheesecake without cream cheese?
For a classic cheesecake texture, cream cheese is the key ingredient. You can make a different style with mascarpone or yoghurt, but it will taste and set differently.
Make This at Home
A matcha with strong colour will give your cheesecake that striking green look. Even a premium grade works well here. Try our matcha powder.
More Matcha Recipes
Written by the Popcha team.