If you love café-style matcha desserts, you can enjoy them at home with this easy, no-bake matcha cheesecake.
It’s rich, creamy, and filled with the aroma of matcha—yet all you have to do is mix and chill.
Made in a 12cm tart pan, it turns out in a cute, compact size perfect for your afternoon treat or as a small homemade gift.
The mild creaminess of the cheese and the refreshing bitterness of matcha blend beautifully into a relaxing dessert.
Give it a try when you’re in the mood for something soothing and sweet.
Ingredients
Crust
- Your favorite biscuits … 60g
- Unsalted butter … 25g
Matcha Cheesecake Filling
- Cream cheese … 100g
- Sugar … 25g
- Milk … 60ml
- Matcha powder … 2 tsp
- Gelatin … 3g
- Water … 1 tbsp (for blooming the gelatin)
- Lemon juice … 1 tsp (optional)
Instructions
Make the crust
- Melt the unsalted butter in the microwave (500W) for 50–60 seconds.
- Place the biscuits in a plastic bag and crush them finely with a rolling pin.
- Add the melted butter to the crushed biscuits and mix well through the bag.
- Press the mixture evenly into a 12cm tart pan. Using the bottom of a small glass makes it easier to pack the crumbs tightly.
- Chill in the refrigerator for 10–15 minutes.
Make the matcha cheesecake filling
- Combine gelatin and water, mix lightly, and let it bloom.
- Mix the matcha powder with about 1 tbsp of milk to form a smooth paste.
- Warm the cream cheese in the microwave for about 20 seconds to soften it, then mix in the sugar.
- Gradually add the milk, stirring until smooth.
- Add the matcha paste and mix thoroughly.
- Warm the bloomed gelatin in the microwave for about 10 seconds to dissolve it, then add to the mixture and stir well.
- Add lemon juice if you like, and mix again.
- Pour the filling into the tart pan and chill for 2–3 hours until set.
Tips & FAQ
Q. My matcha gets lumpy. How can I fix it?
A. Matcha easily forms lumps if added directly.
Mix it with a small amount of milk first to make a smooth paste—this improves both the color and flavor.
Q. How can I adjust the matcha intensity?
A. This recipe uses 2 teaspoons, but you can increase it to 3 teaspoons for a stronger matcha flavor.
If you do, increase the sugar by about 3g to balance the bitterness.
Q. Is the lemon juice necessary?
A. You can skip it, but adding lemon juice brightens the flavor and gives a cleaner aftertaste.
Use it if you prefer a slightly refreshing finish.
Summary
This no-bake matcha cheesecake is easy to make and fits perfectly in a 12cm tart pan.
Just mix, chill, and enjoy a little “home café” moment.
The gentle bitterness of matcha pairs beautifully with the creamy cheesecake and crunchy crust, creating a comforting Japanese-style dessert.
For a nicer presentation, lightly dust the top with matcha powder or powdered sugar using a fine sieve.
If you’re looking for simple no-bake recipes or want to try more matcha desserts, this one is a great place to start.
Enjoy your sweet treat time!
More Matcha Recipes
Amazake Milk Pudding with Matcha sauce – Easy Japanese Dessert Recipe
Recommended Tools & Ingredients
Helpful Tools
- 12cm removable-bottom tart pan
Perfect for no-bake recipes—makes removing the cheesecake effortless. - Silicone spatula
Great for scraping cream cheese and matcha paste cleanly with no waste.
Recommended Ingredient
- Matcha powder
Baking-grade matcha has a brighter color and dissolves more smoothly.
