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Close up slice of cake o a plate with a fork and matcha dusting.

Matcha Cheesecake

Author: Sarah Brooks
This no-bake matcha cheesecake without gelatin combines sweet earthy matcha green tea with a creamy cheesecake filling for a perfectly balanced matcha dessert.
5 from 1 vote
Prep Time 30 mins
Cook Time 0 mins
Chilling time 4 hrs
Total Time 4 hrs 30 mins
Course Dessert, Snack
Cuisine Japanese
Servings 10 slices
Calories 387 kcal


  • Spring form cake tin, 7" x 2.5" (18cm x 6.5cm) or similar
  • Electric hand held beaters or stand mixer *its usefull but not essential to have two mixing bowls for your stand mixer for this recipe.
  • Stick/immersion blender with chopping bowl attachment or food processor
  • baking paper or food safe acetate *clear food safe acetate is available for some baking shops and cna help give smoother sides to the cheesecake.
  • stencil *optional


Cheesecake base

  • 2 & ⅓ cups (250gms) Digestive biscuite or graham cracker crumbs
  • 1 stick (½ cup/ 115gms) unsalted butter

Cheesecake filling

  • 2 x 8 ounce tubs (450gms total) full fat cream cheese
  • cup (145gms) white sugar
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • 1 cup (250mls) thickened cream
  • 2 tablespoons (15gms total) matcha powder

To decorate

  • 1 - 2 teaspoons matcha powder, to decorate


To make the cheesecake base

  • Line the base and sides of a springform tin with baking paper.
  • Break up the cookies and blitz briefly in a food processor into crumbs.
  • Melt the butter by cubing, adding to a microwave proof bowl and microwave for a minute or two.
  • Pour the melted butter into the biscuits crumbs and mix until it resembles fine bread crumbs.
  • Pour into lined springform tin and press down at the bottom to form the base. Do not press to firmly or your base may become to hard.
  • Chill in fridge for at least one hour and up to overnight.

To make the cheesecake filling

  • NB Make sure your cream cheese is at room temperature.
  • Slice and juice the lemon. Beat the cream cheese briefly to soften. Add the lemon juice, sugar and vanilla to the room temperature cream cheese and beat on low until combined and the sugar has all dissolved.
  • Add the cream to a seperate bowl and sift in some of the matcha powder. Whisk in medium low until matcha starts to incorporate. Sift in some more and repeat several times until all the matcha is incorporated into the cream. Remember the scrap down the sides of the bowl with a spatula and try to stir in any bigger lumps.
  • Once all the matcha is incorporated into the cream turn the speed up to medium-high and whip until firm peaks form, remembering to scrape down the sides of the bowl occasionally. If using a stand mixer check to make sure there is no un-whisked portion in the center of the whisk attachment.
  • Gently fold the matcha whipped cream into the cream cheese mix until well combined.
  • Put the cheesecake filling onto the prepared base and smooth down. Chill in the fridge for at least four hours, preferably overnight.

To decorate cheesecake

  • Once set remove the cheesecake from the springform tin and smooth down the edges with an offset spatula.
  • Gently place the stencil on top of the cake and dust with matcha powder. Carefully remove the stencil and you're done! If you don't have a stencil you can simply dust the top with matcha powder either in a pretty ring around the edges.
  • To serve pop onto a plate, slice and enjoy! Perfect with a cup of matcha tea or a matcha latte of course!


Cake size:
I used a 7" x 2.5" (18cm x 6.5cm) as I like my cheesecake nice and tall with a deep cookie base.  You can use a wider springform tin if that's what you have.  Your cheesecake will be flatter but it will still be delicious!  
In a covered container in the fridge for up to five days, but will be fresher if eaten within three days.
Individual slices or the whole cake wrapped and frozen for up to two months, but best eaten within a month for better taste and texture.
I found this pretty stencil online.  Stencils are readily available from the usual places online.  If you don't have a stencil you can simply sprinkle the matcha cheesecake in a pretty circle on top of the cheesecake.


Calories: 387kcalCarbohydrates: 59gProtein: 6gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 27mgSodium: 372mgPotassium: 123mgFiber: 2gSugar: 29gVitamin A: 518IUVitamin C: 1mgCalcium: 60mgIron: 3mg

Nutritional Disclaimer

Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

Keywords: Green tea cheesecake, no bake cheesecake, without gelatin
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