Description
This no-bake matcha green tea cheesecake brings together creamy filling with earthy Japanese green tea powder for an elegant dessert that needs just a few hours to set in the fridge. The recipe delivers a beautiful balance of sweet and slightly bitter flavors in every slice.
Ingredients
Scale
Main Ingredients:
- 450 grams cream cheese
- 3 large eggs
- 2 tablespoons matcha powder
- 240 ml heavy cream
Crust Ingredients:
- 200 grams graham cracker crumbs
- 100 grams unsalted butter
Supporting Ingredients:
- 150 grams granulated sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat the oven to 350°F (175°C) and position a rack in the center of the oven.
- Mix 2 cups graham cracker crumbs, 7 tablespoons melted unsalted butter, and a pinch of salt in a bowl until the crumbs are thoroughly coated.
- Press the buttery crumb mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
- Bake the crust for exactly 10 minutes at 350°F (175°C), then remove and allow it to cool completely.
- Beat 16 ounces of softened cream cheese in a large mixing bowl until completely smooth and free of lumps.
- Gradually incorporate ¾ cup granulated sugar, mixing on medium speed until the mixture becomes light and fluffy.
- Add 3 large eggs one at a time, thoroughly mixing after each egg to ensure a uniform consistency.
- Sift 2 tablespoons of matcha powder into the mixture, then pour in 1 cup heavy cream and 1 teaspoon vanilla extract.
- Blend the ingredients until the filling becomes silky and no matcha powder clumps remain.
- Pour the green tea filling over the cooled crust, using a spatula to spread it evenly.
- Gently tap the pan on the counter to eliminate any trapped air bubbles.
- Bake the cheesecake at 350°F (175°C) for 50-60 minutes, watching for set edges with a slightly wobbly center.
- Turn off the oven and leave the cheesecake inside for an additional hour without opening the door.
- Remove from the oven and let it cool completely at room temperature.
- Refrigerate the cheesecake for at least 4 hours or overnight to achieve the perfect texture.
- Before serving, dust the top lightly with extra matcha powder using a fine mesh sifter.
Notes
- Sifting the matcha powder prevents clumps and ensures a smooth, even green color throughout the cheesecake filling.
- Let the cream cheese soften completely at room temperature to achieve a ultra-creamy texture without lumps.
- Gentle tapping of the pan before baking helps release trapped air bubbles, creating a more uniform cheesecake texture.
- For a gluten-free version, swap graham cracker crumbs with ground almond or gluten-free cookie crumbs to maintain the crust’s crispy base.
- Prep Time: 20 minutes
- Cook Time: 2 hours 10 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 8 to 10
- Calories: 370 kcal
- Sugar: 22 g
- Sodium: 160 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg