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Matcha Recipes

Matcha Cheesecake Recipe

This easy-to-follow matcha cheesecake recipe shows step by step how to make a delicious, rich and creamy no-bake matcha cheesecake.

We're using our own ceremonial grade matcha powder to achieve that vibrant green result. The taste and colour are amazing, and because there's no baking involved, it's much easier than it looks.

New to whisking matcha? Read our 5-step guide to making matcha, or use the matcha comparison chart to pick the right grade.

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  • Prep time 20 min
  • Cook / cool 3 hrs
  • Total time 3 h 20 min
  • Servings 8

Medium

Ingredients

Directions

  1. Add 100g of digestive biscuits to a snap lock bag and crush them to fine crumbs.
  2. Melt 40g of butter in a microwave or pot.
  3. Combine the crushed biscuits and melted butter, and mix well.
  4. Line the base of a cake tin with cling wrap. Pour the biscuit mixture into the lined cake tin.
  5. Flatten the biscuit crumbs in the cake tin to form an even base.
  6. Soak 5g of gelatine in 25ml of water. Stir well until the gelatine dissolves.
  7. In a bowl, mash 200g of cream cheese until it becomes smooth.
  8. Add 100g of Greek yoghurt to the bowl with the mashed cream cheese and mix well.
  9. Add 65g of sugar to the cream cheese and yoghurt mixture, and stir until the mixture becomes smooth.
  10. Heat a bowl and add the dissolved gelatine mixture. Stir until the gelatine is completely dissolved.
  11. Combine the dissolved gelatine mixture with the cream cheese mixture and mix well until fully incorporated.
  12. In a separate bowl, whip 200g of whipping cream until it thickens and forms ribbons.
  13. Gently fold the whipped cream into the cheesecake batter.
  14. Pour half of the cheesecake batter into the prepared cake tin and spread it evenly.
  15. Place the cake tin in the freezer and let it set for 20 minutes.
  16. Sift 8g of matcha powder into a tea bowl.
  17. Add 20ml of warm milk to the bowl with the matcha powder.
  18. Whisk the matcha and milk together until well combined.
  19. Add the matcha mixture to the remaining cheesecake batter and mix well.
  20. Take the cake tin out of the freezer and ensure the base is set.
  21. Pour the matcha cheesecake batter into the cake tin.
  22. Place the cake tin back in the freezer for 3-4 hours, or until the cheesecake is set.
  23. Allow the cheesecake to thaw in the refrigerator before serving. Enjoy!

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Recipe questions

Do I really not need an oven?

Correct — this is a no-bake cheesecake. The gelatine sets the filling in the freezer and fridge, so the only appliances you need are a microwave or stovetop for melting.

Why use ceremonial grade matcha in a cheesecake?

Ceremonial grade gives the cheesecake its vibrant green colour and a smooth flavour without bitterness. Culinary grades work but the colour will be duller.

How long does it keep?

Covered in the fridge, the cheesecake keeps for up to 3 days. You can also freeze slices and thaw them in the fridge before serving.

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