No-Bake Matcha Cheesecake Recipe
No-Bake Matcha Cheesecake Recipe is a medium Japanese‑Fusion recipe that serves 8. 250 calories per serving. Recipe by Katty’s Garden of Sweets on YouTube.
Prep: 30 min | Cook: 2 hrs 30 min | Total: 3 hrs 15 min
Cost: $18.70 total, $2.34 per serving
Ingredients
- 200 g Digestive Biscuits (crushed to fine crumbs)
- 100 g Unsalted Butter (melted, warm)
- 50 g Pistachios, shelled (roughly chopped, plus extra for garnish)
- 7 g Unflavored Gelatin (about 2 teaspoons)
- 30 ml Cold Water (for blooming gelatin)
- 400 g Cream Cheese (softened at room temperature)
- 80 g Granulated Sugar (adjust to taste)
- 120 g Unsweetened Greek Yogurt (full‑fat for creaminess)
- 200 ml Heavy Whipping Cream (cold, for whipping)
- 5 g Matcha Powder (about 2 teaspoons, high‑quality culinary grade)
- 60 ml Whole Milk (warm (about 40‑45°C) for dissolving matcha)
- 1 pinch Pinch of Salt (enhances flavor)
Instructions
Prepare the Crust
Place the digestive biscuits in the blender and pulse until they become fine crumbs resembling powdered cookie gold.
Time: PT2M
Add Butter and Pistachios
Add the melted butter and half of the chopped pistachios to the crumb mixture. Pulse briefly and then stir with a spatula until the mixture looks like damp sand.
Time: PT3M
Press the Base
Transfer the crumb‑butter mixture into the springform pan. Press firmly with the bottom of a glass or the spatula to create an even layer. Chill in the refrigerator for 30 minutes to set.
Time: PT5M
Bloom the Gelatin
In a small saucepan, sprinkle the gelatin over 30 ml cold water. Let sit 5 minutes, then gently heat over low heat until dissolved, stirring constantly. Remove from heat and let cool slightly.
Time: PT5M
Temperature: Low heat
Mix Cream Cheese Base
In a large mixing bowl, beat the softened cream cheese with the granulated sugar and a pinch of salt until smooth and creamy.
Time: PT5M
Add Yogurt and Warm Milk‑Matcha Paste
Stir in the unsweetened Greek yogurt until fully incorporated. In a separate cup, whisk the warm milk with the matcha powder until a smooth jade paste forms, then add to the cream cheese mixture and blend gently.
Time: PT4M
Temperature: ~40°C for milk
Whip the Cream
In a clean bowl, whip the cold heavy cream until soft peaks form (about 2‑3 minutes).
Time: PT3M
Combine Gelatin and Cream Cheese Mixture
With the cream cheese mixture still moving, slowly drizzle the dissolved gelatin, folding gently to incorporate without deflating the mixture.
Time: PT2M
Fold in Whipped Cream
Using a spatula, fold the whipped cream into the gelatin‑infused cream cheese mixture until just combined, preserving the airy texture.
Time: PT2M
First Layer Assembly
Spoon half of the airy mixture over the chilled crust. Smooth the surface with a spatula. Return to the refrigerator to set for about 2 hours.
Time: PT3M
Second Layer and Final Chill
After the first layer has firmed, pour the remaining mixture (which now contains the matcha swirl) over the top, smoothing the surface. Chill the assembled cheesecake for an additional 2 hours or until fully set.
Time: PT3M
Garnish and Serve
Remove the cheesecake from the springform pan. Sprinkle the remaining chopped pistachios evenly over the top. Slice with a hot, wet knife for clean cuts and serve chilled.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 20 g
- Fat
- 15 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains gluten, Contains nuts
Allergens: Dairy, Gluten, Tree nuts
Ingredient Substitutions
- Instead of Digestive Biscuits: Graham crackers, Marie biscuits
- Instead of Unsalted Butter: Margarine (use unsalted)
- Instead of Pistachios, shelled: Almonds, Walnuts
- Instead of Unflavored Gelatin: Agar‑agar (use 1/2 tsp)
- Instead of Cream Cheese: Neufchâtel cheese (lower fat)
- Instead of Granulated Sugar: Coconut sugar, Honey (reduce other liquids)
- Instead of Unsweetened Greek Yogurt: Plain regular yogurt, Silken tofu (vegan)
- Instead of Heavy Whipping Cream: Coconut cream (vegan)
- Instead of Matcha Powder: Green tea powder (lower quality)
- Instead of Whole Milk: Almond milk (use less)
Equipment Needed
- Blender
- Mixing Bowl
- Second Mixing Bowl
- Hand Mixer or Whisk
- Spatula
- 8‑inch Springform Pan
- Saucepan
- Measuring Cups and Spoons
- Kitchen Scale
- Plastic Wrap
- Knife
- Parchment Paper (optional)
Critical Steps — Do Not Skip
- Pressing the crust evenly to avoid cracks
- Blooming gelatin without boiling
- Folding gelatin and whipped cream gently to keep the mousse texture
- Chilling each layer for the proper time to set
Chef Tips from the Video
- For an extra‑green hue, increase matcha to 3 teaspoons but reduce sugar slightly to balance bitterness
- Toast the pistachios lightly for a deeper nutty flavor before chopping
- Use a kitchen scale for precise matcha and gelatin measurements – consistency matters
Troubleshooting
Crust cracks when pressing or after chilling
Press the crust firmly and evenly; ensure butter is fully melted and mixed; chill the crust on a flat surface.
Cheesecake is too soft or wobbly after chilling
Make sure gelatin is fully dissolved and cooled slightly before adding; increase gelatin to 1 ½ teaspoons if needed.
Matcha clumps in the mixture
Sift the matcha powder before whisking with warm milk; use a small sieve to remove lumps.
Slices stick to the pan
Run a hot, wet knife through the cheesecake before each cut and wipe clean between slices.
Storage
Refrigerator: Cover with plastic wrap; keep up to 3 days
Freezer: Not recommended – texture may become grainy
Room temperature: Serve within 2 hours of removal; do not leave at room temperature longer than that
Make-Ahead Tips
- The crust can be prepared up to 24 hours in advance and kept refrigerated
- The cheesecake layers can be assembled a day ahead; just keep chilled until serving
- Garnish with pistachios right before serving to retain crunch
Frequently Asked Questions
What is the cultural significance and history of matcha cheesecake in Japanese‑fusion cuisine?
Matcha cheesecake blends traditional Japanese green tea culture with Western cheesecake techniques, reflecting modern fusion trends that celebrate the earthy flavor of matcha while offering a creamy, indulgent texture popular in contemporary cafés.
What are the traditional regional variations of matcha‑flavored desserts in Japan?
In Japan, matcha is used in wagashi such as matcha mochi, matcha daifuku, and matcha ice cream. Modern variations include matcha tiramisu, matcha mousse, and matcha cheesecake, each adapting the green tea’s bitterness to sweet contexts.
How is a no‑bake matcha cheesecake traditionally served in Japanese‑inspired cafés?
It is typically served chilled, sliced into neat wedges, and garnished with a light dusting of matcha powder or finely chopped pistachios, often accompanied by a small cup of green tea for contrast.
What occasions or celebrations is matcha cheesecake commonly associated with in contemporary Japanese‑fusion cuisine?
Matcha cheesecake is popular for spring celebrations like cherry‑blossom festivals, tea‑time gatherings, and as a sophisticated dessert for birthdays or brunches that seek a blend of East‑West flavors.
What authentic traditional ingredients are essential for a matcha cheesecake versus acceptable substitutes?
Authentic ingredients include high‑quality culinary grade matcha, unflavored gelatin, and a buttery biscuit crust. Substitutes can be agar‑agar for gelatin, graham crackers for biscuits, or a lower‑grade matcha, though flavor and texture may differ.
What other Japanese‑fusion dishes pair well with matcha cheesecake?
Pair it with a light green tea sorbet, a citrus‑yuzu coulis, or a side of fresh berries. For a full meal, serve alongside a savory miso‑glazed salmon or a simple cucumber‑seaweed salad to balance the richness.
What are the most common mistakes to avoid when making no‑bake matcha cheesecake?
Common errors include over‑mixing the gelatin‑infused cream cheese, which deflates the mousse; using too little gelatin, resulting in a wobbly set; and not pressing the crust firmly, leading to cracks. Follow the critical steps for best results.
Why does this recipe use gelatin instead of agar‑agar for setting the cheesecake?
Gelatin provides a smooth, melt‑in‑your‑mouth texture that mimics traditional cheesecake, whereas agar‑agar creates a firmer, more rubbery set that can feel off‑putting in a creamy dessert.
Can I make this no‑bake matcha cheesecake ahead of time and how should I store it?
Yes, you can assemble the crust and cheesecake up to 24 hours ahead. Keep it covered with plastic wrap in the refrigerator; it will stay fresh for up to three days. Avoid freezing as the texture may become grainy.
What texture and appearance should I look for when the matcha cheesecake is done?
The crust should be firm and dry to the touch. The cheesecake layers should be set but still slightly jiggly in the center, similar to a firm mousse, and the top should display a smooth, pastel‑green swirl with a matte finish.
How do I know when the no‑bake matcha cheesecake is fully set and ready to slice?
After the final chilling period (2‑3 hours), gently press the surface; it should feel firm with no noticeable wobble. A clean slice will glide through without crumbling, indicating proper set.
What does the YouTube channel Katty’s Garden of Sweets specialize in?
The YouTube channel Katty’s Garden of Sweets specializes in whimsical, visually appealing desserts that blend classic techniques with modern flavors, often featuring no‑bake recipes, vibrant colors, and detailed step‑by‑step tutorials.
How does the YouTube channel Katty’s Garden of Sweets' approach to Japanese‑fusion desserts differ from other dessert channels?
Katty’s Garden of Sweets focuses on creating airy, light textures and incorporating health‑forward ingredients like matcha and yogurt, while many other channels emphasize richer, baked desserts. Her style emphasizes visual serenity and calming presentation, akin to a spa experience.
Last updated: September 2, 2026
