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+ servings

No Bake Matcha Cheesecake

This Easy No Bake Matcha Cheesecake is ultra creamy and smooth with the most delicious green tea flavour! Basic ingredients and gelatine-free!
Course Dessert
Cuisine American, Canadian, Dessert, Summer
Keyword Matcha Cheesecake, no bake cheesecake, No Bake Matcha Cheesecake
Prep Time 20 minutes
Chilling Time 6 hours
Total Time 6 hours 20 minutes
Servings 12 servings
Calories 528kcal
Author Chrissie (thebusybaker.ca)


For the crust:

  • 1 1/4 cup graham cracker crumbs
  • 3 tablespoons butter melted

For the cheesecake filling:

  • 800 grams full fat cream cheese at room temperature (approximately 28 ounces)
  • 3/4 cup powdered sugar sifted to remove lumps
  • 2 tablespoons Matcha green tea powder use up to 3 tablespoons for a more intense flavour and colour, if desired
  • 400 grams white chocolate melted and cooled to just above room temperature (approximately 15 ounces)
  • 1 1/2 cups whipped cream OR whipped topping at room temperature
  • white chocolate shavings, whipped cream, and a dusting of Matcha powder for serving/garnish (optional)


  • In a small bowl, combine the graham cracker crumbs and the melted butter until the crumbs are completely moistened.
  • Press the crumb mixture into the bottom of a 9-inch springform pan and up the sides just slightly, to form a crust. Chill to set.
  • Beat the cream cheese on medium speed until very smooth. The cream cheese MUST be at room temperature.
  • Add the powdered sugar and Matcha powder, and beat well until everything is well combined and no streaks of Matcha powder remain.
  • Melt the white chocolate in the microwave (break it into small pieces first) on 50% power for 30-second increments until the chocolate is just melted.
  • Let the chocolate cool slightly to just above room temperature before pouring it into the cream cheese mixture. The cream cheese mixture MUST be at room temperature or it will cause the chocolate to solidify during the mixing process, creating chunks chocolate in the cheesecake batter (the cheesecake will lose its silky smooth texture). 
  • Beat on medium speed until the chocolate is fully incorporated (scrape down the sides of the bowl well here).
  • Fold in the whipped cream or whipped topping gently until fully incorporated.
  • Pour the batter into the prepared crust and smooth out the top with a spatula.
  • Chill the cheesecake in the fridge overnight, (OR for at least 6 hours plus 1 hour in the freezer) before slicing and serving.
  • Serve with a dollop of whipped cream, white chocolate shavings, and a dusting of Matcha powder (if desired).


It is not recommended to use low fat or fat free cream cheese or whipped topping for this recipe. Low fat products have a higher water content which will prevent the cheesecake from setting in the fridge.
This cheesecake can be made 1-2 days in advance and stored, covered, in the fridge until ready to serve. It can also be frozen for up to 2 weeks and defrosted in the fridge before serving. For BEST results, make only one day ahead and chill in the fridge to set.


Serving: 1serving | Calories: 528kcal | Carbohydrates: 39g | Protein: 8g | Fat: 38g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 334mg | Potassium: 213mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1125IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 1mg