If you’re a fan of creamy, rich desserts that dazzle both the eyes and the palate, then you are absolutely going to fall head over heels for this Gorgeous Green Matcha Cheesecake (No Oven Needed). Imagine a luscious, velvety cheesecake with an irresistibly buttery crust, infused with the earthy depth of high-quality matcha powder. It’s a perfect balance of tart and sweet, and the green hue brings a fresh, vibrant twist that makes it as stunning to look at as it is to eat. The best part? You can whip this up in about 20 minutes, and no oven is required, making it a fun and effortless treat that’s ideal for any occasion or just a cozy night in!
Ingredients You’ll Need
These ingredients are wonderfully simple but essential; each one plays a pivotal role, creating the perfect balance of flavor, texture, and that gorgeous green color you seek in this cheesecake.
- Graham crackers or digestives (13½ sheets or 200 gms): They form the buttery, crunchy crust that’s the perfect foundation for the filling.
- White sugar (¼ cup or 50 gms): Adds just the right amount of sweetness to the crust and filling without overpowering the matcha.
- Unsalted butter (⅓ cup or 6 tbsp or 80 gms, melted): Binds those cookie crumbs into a solid, rich base for the cheesecake.
- Cream cheese (3½ blocks or 800 gms, full-fat, softened): The creamy heart of the cheesecake that gives it that luscious mouthfeel.
- Matcha powder (3 tbsp or 15 gms): The star ingredient bringing that gorgeous green color and distinctive earthy flavor.
- Sour cream (⅓ cup or 80 gms): Adds a subtle tanginess to balance the richness and keep the cheesecake light.
- Lemon juice (1½ tbsp): A splash of brightness that enhances the flavors beautifully.
- Vanilla extract (1½ tsp): Rounds out the flavor with a comforting, warm note.
- Heavy cream (1 cup or 240 ml, cold): Whipped to fluffy perfection to make the cheesecake light and airy.
How to Make Gorgeous Green Matcha Cheesecake (No Oven Needed)
Step 1: Prepare the Cheesecake Crust
Start by lining a 9-inch springform pan with parchment paper to ensure easy removal later. Crush your choice of graham crackers, digestives, or even Oreos into fine crumbs using a food processor or a rolling pin wrapped in a plastic bag—whichever feels easier. Mix these crumbs with sugar, then add melted butter to bring it all together; the texture should resemble wet sand, which helps the crust bind tightly. Press the mixture evenly into your springform pan, packing it firmly for that perfect crispy base. Pop it into the fridge or freezer for at least 15 minutes to set while you move on to the filling.
Step 2: Whip Up the Cream Cheese Mixture
Using a mixer, beat softened cream cheese with sugar until it becomes luxuriously creamy and fluffy—this makes sure your cheesecake filling is delightful and smooth. Sift in the matcha powder for even color and flavor distribution, then add sour cream, lemon juice, and vanilla extract. Continue mixing until everything is well combined, scraping down the bowl sides frequently. Remember, you want thorough blending without overmixing to keep that perfect texture.
Step 3: Whip the Heavy Cream
In a separate bowl, whip the cold heavy cream on medium-high speed until you see stiff peaks forming—this means when you lift the whisk, the cream holds its shape beautifully. Whipping the cream just right is key to keeping your cheesecake fluffy and airy, lending it a melt-in-your-mouth quality you’ll absolutely adore.
Step 4: Combine to Make the Filling
Gently fold the whipped heavy cream into the cream cheese mixture. Take your time and fold carefully to keep as much air in the filling as possible, ensuring your cheesecake stays light and fluffy rather than dense. This step is where the magic happens, marrying the freshness of matcha with the creamy texture.
Step 5: Assemble and Chill Your Gorgeous Green Matcha Cheesecake (No Oven Needed)
Pour the luscious filling over your chilled crust, smoothing the surface with a spatula. Cover it with plastic wrap or foil and refrigerate for at least 4 hours, or better yet overnight, to let it set perfectly. Patience here pays off spectacularly—in those hours, your cheesecake will firm up into a sliceable, show-stopping delight that’s ready to impress.
Step 6: Serve and Savor!
Once set, gently run a hot knife around the edges before unlocking the springform pan to release your cheesecake perfectly. You can smooth the top or sides lightly if you like, then decorate to your heart’s content— a light dusting of matcha powder is classic, but fresh berries or edible flowers work beautifully too. Slice carefully with a warm knife for clean cuts and dive into that silky, green matcha heaven you just created.
How to Serve Gorgeous Green Matcha Cheesecake (No Oven Needed)
Garnishes
A sprinkle of matcha powder elegantly enhances the already vibrant hue and flavor. You might also consider a few fresh raspberries or edible flowers for a burst of color and freshness that complements the earthy matcha. Whipped cream dollops or a drizzle of white chocolate are wonderful indulgent touches too, adding layers of texture and flavor.
Side Dishes
Pairing this cheesecake with light sides like freshly brewed green tea or a floral jasmine tea elevates the experience by echoing the matcha notes. Fresh fruit such as sliced strawberries or kiwis adds a juicy, refreshing contrast. For a more decadent spread, some almond cookies or shortbread rounds offer a delightful crunch alongside the creamy slices.
Creative Ways to Present
Think beyond the traditional slice: serve mini cheesecake jars topped with berries and matcha dusting for individual portions. Layer it into clear glasses with crushed cookie crumbs and whipped cream for a stunning parfait. Or create a festive platter featuring cheesecake squares, accompanied by a selection of nuts and dried fruits to surprise and delight guests visually and flavor-wise.
Make Ahead and Storage
Storing Leftovers
Store any leftover Gorgeous Green Matcha Cheesecake (No Oven Needed) covered tightly in the refrigerator. It stays fresh and maintains its creamy texture for up to 4 days. Avoid leaving it uncovered, as the cheesecake can absorb other fridge odors or dry out.
Freezing
You can freeze this cheesecake for up to 2 months by wrapping it carefully in plastic wrap and then foil to protect it from freezer burn. When you’re ready to enjoy, thaw it in the refrigerator overnight to keep the texture silky and smooth.
Reheating
This cheesecake is best served chilled, so reheating isn’t usually recommended. However, if you prefer a slightly softer texture, let it sit at room temperature for about 15 to 20 minutes before serving—this gentle warming really brings out the flavors without compromising the creamy consistency.
FAQs
Can I use instant matcha powder for this cheesecake?
Instant matcha powders can sometimes be more processed and less vibrant in flavor and color. It’s best to use ceremonial or good quality culinary matcha for the Gorgeous Green Matcha Cheesecake (No Oven Needed) to get that authentic earthy flavor and beautiful green color.
What if I don’t have a springform pan?
A springform pan makes it easier to remove the cheesecake without damaging it, but you can use a regular cake pan lined with parchment paper and carefully invert the cake onto a plate to serve. Just be extra gentle when unmolding.
Can I substitute the sour cream?
Sour cream adds a nice tang and contributes to the creamy texture. If you don’t have it, Greek yogurt is a good substitute, but avoid using low-fat or non-dairy alternatives as they may affect the cheesecake’s texture.
How do I know when the heavy cream is whipped to stiff peaks?
When you lift the whisk or beaters out of the heavy cream, the peaks should hold their shape firmly without collapsing. It should look fluffy and stable, like little pointed mountains. This stiffness is necessary for maintaining the cheesecake’s light texture.
Is this cheesecake gluten-free?
The original crust recipe uses graham crackers or digestives which contain gluten. You can make this cheesecake gluten-free by using gluten-free cookies for the crust. Just ensure they have a sturdy texture similar to digestive biscuits for the best base.
Final Thoughts
If you want to wow your friends or just treat yourself to a luscious, show-stopping dessert, this Gorgeous Green Matcha Cheesecake (No Oven Needed) is the answer. It’s simple, quick, and packed with flavor and charm. Give it a try—you’ll be amazed at how effortlessly it becomes your new favorite dessert to share and savor!
PrintGorgeous Green Matcha Cheesecake (No Oven Needed)
This no-oven Gorgeous Green Matcha Cheesecake is a luscious and creamy dessert with a buttery biscuit crust and a vibrant matcha flavor perfectly balanced by tart cream cheese. Ready in just 20 minutes plus chilling time, it’s an easy yet elegant treat that melts in your mouth and impresses every time.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Japanese-inspired
- Diet: Vegetarian
Ingredients
For the Cheesecake Crust:
- 13½ sheets graham crackers or 200 gms graham crackers/digestives (can substitute with Oreo, shortbread, or ginger cookies)
- ¼ cup (50 gms) white sugar (can substitute with brown sugar)
- ⅓ cup (6 tbsp or 80 gms) unsalted butter, melted
For the Filling:
- 3½ eight oz blocks (800 gms / 28 oz) full-fat cream cheese, softened at room temperature
- ⅔ cup (130 gms) white sugar
- 3 tbsp (15 gms) matcha powder (ceremonial or good quality culinary matcha)
- ⅓ cup (80 gms) sour cream, at room temperature
- 1½ tbsp lemon juice
- 1½ tsp vanilla extract
- 1 cup (240 ml) heavy cream, cold
Instructions
- Make the Cheesecake Crust: Line the base of a 9-inch springform pan with parchment paper. Break graham crackers into crumbs using a food processor or by crushing them in a plastic bag with a rolling pin. Transfer crumbs to a mixing bowl and add sugar. Mix well. Melt butter and add to the crumbs, mixing until it resembles wet sand. Press the mixture firmly into the prepared pan using a spatula and the bottom of a glass or spoon. Refrigerate or freeze for at least 15 minutes while preparing the filling.
- Prepare the Cream Cheese Mixture: In a large bowl, beat softened cream cheese and sugar on medium speed with an electric mixer until creamy and fluffy, about 2 minutes. Sift in matcha powder and add sour cream, lemon juice, and vanilla extract. Beat again for 2-3 minutes until well combined, scraping the sides frequently but avoiding overmixing.
- Whip the Heavy Cream: In a separate cold bowl, whip the cold heavy cream on medium-high speed until stiff peaks form, about 5-6 minutes. Be careful not to overwhip to prevent splitting.
- Combine Cream Cheese and Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a spatula, taking care to keep the mixture light and fluffy. Avoid overmixing to retain airiness.
- Assemble the Cheesecake: Remove the crust from the refrigerator or freezer. Pour the filling over the crust in the springform pan and spread it evenly to the edges with a spatula. Smooth the top gently if desired. Cover with plastic wrap or foil.
- Chill to Set: Refrigerate the assembled cheesecake for at least 4 hours or overnight to fully set.
- Serve: After chilling, run a knife around the pan edges to loosen, then remove the springform ring. Smooth sides and top if needed. Optionally dust with matcha powder. Use a hot knife (wiped between slices) to cut clean slices. Enjoy your rich, creamy matcha cheesecake!
Notes
- Use ceremonial or high-quality culinary matcha for the best flavor and vibrant color.
- Make sure cream cheese and sour cream are at room temperature for smooth mixing.
- Do not overwhip the heavy cream or the texture will be compromised.
- Press the crust firmly to help it hold together well.
- Chilling time is critical for the cheesecake to set properly—do not skip or rush this step.
- For a different crust flavor, try substituting with Oreo or ginger cookies.
- Store leftovers covered in the refrigerator for up to 3 days.