How to Make an Easy and Creamy No Bake Cheesecake: Matcha Green Tea Cheesecake
How to Make an EASY and CREAMY No Bake Cheesecake: Matcha Green Tea Cheesecake is a easy Japanese recipe that serves 8. 350 calories per serving. Recipe by Nicole Sharmaine on YouTube.
Prep: 23 min | Cook: PT0M | Total: 38 min
Cost: $11.00 total, $1.38 per serving
Ingredients
- 2 cups Graham Cracker Crumbs (crushed fine; can use store‑bought or crush yourself)
- 2 tablespoons Granulated Sugar (fine granulated)
- 0.75 cup Unsalted Butter (melted; add gradually)
- 500 grams Cream Cheese (softened to room temperature)
- 1 cup Powdered Sugar (sifted)
- 1 teaspoon Vanilla Extract (pure vanilla extract)
- 3 tablespoons Matcha Powder (culinary grade; can replace with cocoa powder for chocolate version)
- 0.75 cup Heavy Cream (chilled)
- to taste Powdered Sugar (for dusting) (optional garnish)
Instructions
Make the Crust
Combine 2 cups crushed graham cracker crumbs and 2 tbsp granulated sugar in a bowl. Gradually add 3/4 cup melted butter, 1/4 cup at a time, mixing until the mixture resembles wet sand and holds together when pressed.
Time: PT10M
Press and Chill the Crust
Press the crust evenly into a 9‑inch tart pan, pushing up the sides as well. Smooth the surface, then place the pan in the refrigerator while you prepare the filling.
Time: PT5M
Blend Cream Cheese Base
In a large mixing bowl, add 500 g softened cream cheese, 1 cup powdered sugar, and 1 tsp vanilla extract. Using a hand mixer on low speed, beat until smooth and fully incorporated.
Time: PT5M
Incorporate Matcha and Cream
Add 3 tbsp matcha powder to the cream cheese mixture and mix on low until the green color is uniform. Then pour in 3/4 cup heavy cream and continue mixing for 2–3 minutes until the filling is silky and glossy.
Time: PT8M
Assemble the Cheesecake
Remove the chilled crust from the refrigerator. Pour the matcha filling into the crust and spread evenly with a spatula.
Time: PT5M
Final Chill
Cover the cheesecake and refrigerate for at least 4 hours or overnight until firm.
Time: PT0M
Serve and Garnish
Before serving, dust the top with a light layer of powdered sugar and add optional toppings such as fresh fruit, chocolate shavings, or jam.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 22 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Graham Cracker Crumbs: Digestive biscuits, Vanilla wafers
- Instead of Granulated Sugar: Caster sugar
- Instead of Unsalted Butter: Margarine
- Instead of Cream Cheese: Neufchatel cheese
- Instead of Powdered Sugar: Confectioners' sugar
- Instead of Vanilla Extract: Vanilla bean paste
- Instead of Matcha Powder: Cocoa powder, Omit for plain cheesecake
- Instead of Heavy Cream: Half‑and‑half
- Instead of Powdered Sugar (for dusting): Cocoa powder
Equipment Needed
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
- Hand Mixer
- Spatula
- 9‑Inch Tart Pan (or Springform Pan)
- Refrigerator
Critical Steps — Do Not Skip
- Achieving the correct wet‑sand consistency for the crust.
- Fully dissolving matcha powder without lumps.
- Ensuring the cheesecake is chilled long enough to set firmly.
Chef Tips from the Video
- For an extra‑green hue, use high‑quality ceremonial grade matcha.
- A light drizzle of white chocolate ganache pairs beautifully with the matcha flavor.
- If you prefer a sweeter crust, increase the sugar to 3 tbsp.
Troubleshooting
Crust is too dry and falls apart.
Add melted butter a tablespoon at a time until the mixture holds together when pressed.
Filling is grainy or has lumps.
Ensure the cream cheese is fully softened and beat until smooth before adding matcha and cream.
Matcha leaves green specks.
Sift the matcha powder before adding and mix on low speed until fully incorporated.
Cheesecake is too soft after chilling.
Chill for a longer period (at least 6 hours) or add an extra tablespoon of heavy cream for a firmer set.
Storage
Refrigerator: Cover and store in the fridge for up to 3 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month. Thaw in refrigerator before serving.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the crust a day ahead and keep it chilled.
- The filling can be mixed up to 24 hours in advance; store covered in the refrigerator.
- Add toppings just before serving to maintain texture.
Frequently Asked Questions
What is the cultural significance and history of matcha cheesecake in Japanese‑inspired desserts?
Matcha, a finely ground powdered green tea, has been used in Japanese sweets for centuries. Combining it with a Western-style cheesecake creates a fusion dessert that celebrates both Japanese tea ceremony aesthetics and the creamy richness of American cheesecake.
What are the traditional regional variations of matcha‑flavored desserts in Japan?
In Japan, matcha is traditionally used in wagashi such as matcha mochi, matcha ice cream, and matcha roll cake. While a matcha cheesecake is not a classic Japanese dish, it reflects modern Japanese‑Western fusion trends popular in cafés across Tokyo and Osaka.
How is a no‑bake matcha cheesecake traditionally served in Japanese cafés?
Japanese cafés often serve matcha cheesecake chilled, dusted with powdered sugar, and garnished with fresh berries, a drizzle of sweet red bean paste, or a sprinkle of toasted kinako (roasted soybean flour) for added texture and flavor.
What occasions or celebrations is matcha cheesecake commonly associated with in Japanese or fusion cuisine?
Matcha cheesecake is popular for tea‑time gatherings, birthday celebrations, and seasonal festivals such as cherry‑blossom (sakura) events, where its vibrant green color adds a festive touch.
What authentic traditional ingredients are essential for a matcha cheesecake versus acceptable substitutes?
Authentic ingredients include culinary‑grade matcha powder, cream cheese, and heavy cream. Substitutes can be cocoa powder for a chocolate version, or a blend of vanilla and green food coloring if matcha is unavailable, though the flavor will differ.
What are the most common mistakes to avoid when making this no‑bake matcha cheesecake?
Common mistakes include using cold cream cheese (causes lumps), adding too much butter to the crust (makes it soggy), and not chilling the cheesecake long enough, which results in a soft, un‑sliceable texture.
Why does this recipe use a hand mixer on low speed instead of high speed when incorporating matcha and cream?
Low speed gently folds the matcha and heavy cream into the cream cheese without over‑aerating the mixture, preserving the dense, silky texture essential for a firm, sliceable cheesecake.
Can I make the no‑bake matcha cheesecake ahead of time and how should I store it?
Yes, you can prepare the crust and filling up to 24 hours in advance. Keep the assembled cheesecake covered in the refrigerator; it will stay fresh for up to 3 days. For longer storage, wrap tightly and freeze.
What texture and appearance should I look for when the no‑bake matcha cheesecake is done?
The cheesecake should be firm to the touch, with a smooth, glossy surface and a deep green hue. When sliced, the edges should hold their shape without crumbling, and the crust should stay attached.
What does the YouTube channel Nicole Sharmaine specialize in?
The YouTube channel Nicole Sharmaine focuses on approachable home baking and cooking tutorials, offering weekly videos that showcase easy‑to‑follow recipes, kitchen hacks, and tips for beginner cooks.
How does the YouTube channel Nicole Sharmaine's approach to Japanese‑inspired desserts differ from other cooking channels?
Nicole Sharmaine blends classic Western techniques with Japanese flavors, emphasizing no‑bake methods and simple ingredient swaps that make exotic ingredients like matcha accessible to home cooks, unlike many channels that stick to traditional recipes.
Last updated: September 2, 2026
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