Creamy, decadent, and smooth are all the perfect words to describe this delicious Matcha Cheesecake! It consists of two cheesecake layers - a white chocolate layer and a matcha layer on top. When paired together, it's a match made in heaven!
It gets better. This is a no bake matcha cheesecake and only requires 10 ingredients. Make this recipe now!
If you love a no bake cheesecake recipe, try out this Tiramisu Cheesecake!
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Two of our friends came by last weekend and claimed that they didn't like matcha... until they tried my cheesecake. They ate every crumb on their plate and then asked for seconds and I could not be more proud that my green tea cheesecake made them into matcha fans.
I did the same thing with a few other friends when I made my matcha cupcakes and matcha cookies. Matcha desserts are a thing in my house, so it's only fair I share, right?!
There are a couple things that make this matcha cheesecake the BEST. For starters, it's a no bake recipe - which we absolutely love. The texture is smoother and creamier than a new york cheesecake and it mixes a white chocolate cheesecake filling with a matcha layer that's swirled together for the perfect mix of flavor.
The white chocolate adds a delicately creamy taste that balances out the strong flavor of the matcha for a match made in heaven. And this cheesecake is just that - heavenly.
Ingredient Notes
- Matcha powder - for this matcha cheesecake recipe, matcha green tea powder is the star of the show. You'll want to use a culinary grade matcha. This is the best matcha powder I've found!
- Cream Cheese - the tangy cream cheese gives this smooth cheesecake such a light and fuffy texture - no sour cream needed.
- White Chocolate - because matcha can be a bit bitter, the white chocolate mellows out the flavor and it a great compliment! You can use white chocolate chips or white chocolate bars, chopped up. I used Lindt's White Chocolate Bars and it came out perfectly.
- Graham Crackers - I used a honey graham cracker crust for this recipe. Feel free to experiment with the crust, you can also do an oreo cookie crust too. Also, if you'd like a gluten-free matcha cheesecake, just use gluten free cookies for the crust.
- Heavy whipping cream - this gives that cheesecake it's fluffy consistency. You whip the cream to make whipped cream and fold it into the cheesecake batter. It adds a lot of creaminess and decadence!
Tips
- Best way to maximize matcha flavor - Make sure to use a high quality, fine powder, culinary grade matcha powder for best results achieving that true matcha cheesecake taste.
- The key to making a good cheesecake is the texture. Be sure to fully cream together the cream cheese and powdered sugar, this ensures a perfect cheesecake that's light and fluffy.
- This is a very easy recipe, there's just a few moving parts. Of note, be sure to allow the white chocolate ganache to chill in the refrigerator prior to adding other cheesecake mixture. This is a critical step so that the heat from the ganache doesn't cause the cream cheese mixture to liquify.
- A stand mixer is best for this recipe as the cheesecake batter is pretty thick and a lot for a smaller electric hand mixer.
- Be sure to use room temperature ingredients - specifically room temperature cream cheese. Because you are mixing cream cheese with whipped cream, if it's cold, the batter could either break apart or become clumpy.
How to make Matcha Cheesecake
- First, make the crust. Place graham crackers and sugar in a food processor and blend together until fine crumbs form. Then add melted butter and blend until butter is fully incorporated and texture is that of wet sand.
- Spray a 9-inch springform pan with nonstick spray and then add the graham cracker crumbs. Press against the bottom and sides of the pan with the bottom of a cup. Place in the refrigerator to set.
- Begin making the filling by placing white chocolate into a medium sized bowl with ¼ cup of heavy cream. Microwave for one minute, then whisk together. Microwave in 15 second increments until white chocolate is fully melted and whisk until smooth. Place in the refrigerator and allow it to cool and thicken.
- Add cream cheese and powdered sugar to the bowl of a stand mixer with the paddle attachment. Mix on medium speed for about 2 minutes, until fluffy and smooth. Add vanilla extract and kosher salt and mix until combined. Place in the refrigerator.
- In separate bowl, beat remaining ½ cup of heavy cream until stiff peaks form. Fold whipped cream into the cream cheese mixture.
- Once the heavy cream is fully incorporated, remove 1 ½ cups of the cream cheese mixture and place in a bowl.
- Add the white chocolate ganache to one bowl and fold together. In the other bowl, add matcha powder and mix together.
- Add the white chocolate cheesecake filling into the springform pan on top of the graham cracker crust. Then dollop the matcha cheesecake layer on top and swirl together with a toothpick or knife. This gives the top of the cheesecake that gorgeous swirly look!
- Place cheesecake in the refrigerator to set for at least 4 hours.
How to Store Cheesecake
I highly doubt you'll have any leftovers, however, in the rare case that you do - this cheesecake is best stored in an airtight container in the refrigerator. It'll last for up to 5-7 days.
To freeze, simply place in the freezer in an airtight container for up to 3 months. When you're ready to eat it again, let it thaw in the refrigerator. You don't want this coming to room temperature or else it'll get a bit too soft.
Recipe FAQs
Matcha tastes a bit earthy and slightly bitter. It's made from green tea leaves so it tastes a bit like that.
Fruit, Ice cream, a cup of tea, whipped cream - all of these go well with matcha. Because matcha has a strong flavor, you want to pair it with something mellow and smooth.
Yes. However, depending on the amount of matcha used, caffeine may only be available in trace amounts. This recipe only calls for 2-3 tbsps throughout the entire cheesecake so it's unlikely you'll get a jolt of energy from one slice.
More Cheesecake Recipes!
- Snickerdoodle Cheesecake with Cookie Whipped Cream
- Apple Butter Basque Cheesecake
- Mocha Peanut Butter Cheesecake Bars
- Strawberry Swirl Cheesecake
- Coney Island Cheesecake
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Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!
Matcha Cheesecake
Equipment
- Food Processor
- Hand Mixer or Stand Mixer
Ingredients
Crust
- 15 graham cracker sheet
- 1 tbsp sugar
- ½ cup salted butter , melted
Cheesecake Filling
- 6 oz white chocolate
- ¾ cup heavy cream
- 32 oz cream cheese , room temperature
- 1 ½ cups powdered sugar
- 1 tbsp vanilla extract
- ¼ tsp kosher salt
- 2-3 tbsps matcha
Directions
- First, make the crust. Place graham crackers and sugar in a food processor and blend together until fine crumbs form. Then add melted butter and blend until butter is fully incorporated and texture is that of wet sand.
- Spray a 9-inch springform pan with nonstick spray and then add the graham cracker mixture. Press against the bottom and sides of the pan with the bottom of a cup. Place in the refrigerator to set.
- Begin making the filling by placing white chocolate into a medium sized bowl with ¼ cup of heavy cream. Microwave for one minute, then whisk together. Microwave in 15 second increments until white chocolate is fully melted and whisk until smooth. Place in the refrigerator and allow it to cool and thicken.
- Add cream cheese and powdered sugar to the bowl of a stand mixer with the paddle attachment. Mix on medium speed for about 2 minutes, until fluffy and smooth. Add vanilla extract and kosher salt and mix until combined. Place in the refrigerator.
- In another medium bowl, beat remaining ½ cup of heavy cream until stiff peaks form. Fold whipped cream into the cream cheese mixture.
- Once the heavy cream is fully incorporated, remove 1 ½ cups of the cream cheese mixture and place in a bowl.
- Add the white chocolate ganache to one bowl and fold together. In the other bowl, add matcha powder and mix together.
- Add the white chocolate cheesecake filling into the springform pan on top of the graham cracker crust. Then dollop the matcha cheesecake filling on top and swirl together with a toothpick or knife.
- Allow cheesecake to set in the refrigerator for at least 4 hours.
Notes
- Best way to maximize matcha flavor - Make sure to use a high quality, fine powder, culinary grade matcha powder for best results achieving that true matcha cheesecake taste.
- The key to making a good cheesecake is the texture. Be sure to fully cream together the cream cheese and powdered sugar, this ensures a perfect cheesecake that's light and fluffy.
- This is a very easy recipe, there's just a few moving parts. Of note, be sure to allow the white chocolate ganache to chill in the refrigerator prior to adding other cheesecake mixture. This is a critical step so that the heat from the ganache doesn't cause the cream cheese mixture to liquify.
- A stand mixer is best for this recipe as the cheesecake batter is pretty thick and a lot for a smaller electric hand mixer.
- Be sure to use room temperature ingredients - specifically room temperature cream cheese. Because you are mixing cream cheese with whipped cream, if it's cold, the batter could either break apart or become clumpy.
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