Gorgeous 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
Scale
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.