This matcha no bake cheesecake is creamy, cold and smooth – a perfect dessert any time of the year! The matcha adds a beautiful color and flavor to this condensed milk green tea cheesecake. The best part about this recipe is that it’s a small batch cheesecake with only 5 ingredients required!
😋 Taste and features
- Creamy and full of green tea matcha flavor
- One bowl only dessert
- No bake cheesecake
- 5 ingredients only
- Small batch so perfect for two people!
🛒 Ingredient notes
- Cream Cheese: Use full fat cream cheese to ensure a smooth texture, I use the brand Philadelphia Cream Cheese.
- Sugar: Powdered sugar lends to a smoother texture!
- Matcha Powder: Use culinary grade matcha and not a high grade matcha!
- Lemon: Gives a little tang to balance the sweetness in the condensed milk.
- Condensed Milk: Adds sweetness and creaminess to this cheesecake!
Before you start: Grease a 6″ spring form pan.
Step 1. Make the cheesecake crust by melting butter with either a microwave or a sauce pan. Grind graham crackers in a food processor until fine (There should not be any large chunks).
Step 2. Add graham crackers and brown sugar to melted butter and mix until combined.
Step 3. Press the crust mixture evenly on the bottom of the spring form pan with a spoon or bottom of a flat cup until it is compact. Place in fridge as your make your cream cheese filling.
Step 4. Mix condensed milk and matcha powder in a bowl until combined.
Step 5. Take out another bowl and use a fine metal sieve to strain cheesecake batter in a separate bowl to remove any remaining lumps that would otherwise affect the texture of your cheesecake.
Step 6. Pour cheesecake mixture on top of your graham cracker crust and then bang the pan on a towel on top of your countertop to remove any additional air bubbles. Finally, put your cheesecake in the fridge for another 2 hours to let it harden up!
👩🍳 Top tips
- All ingredients should be room temperature before mixing – this is KEY to making sure that your cheesecake is creamy with no lumps.
- Scrape the sides of the bowl to make sure every ingredient is mixed well into the batter!
- Press down hard on the crust before putting it in the fridge so that when you cut your cheesecake later it stays intact!
- Don’t skip out on straining your cheesecake batter as this really affects the final look of your cheesecake!
🧺 Storage tips
- Fridge: Store cheesecake in an airtight container for up to 5 days.
- Freezer: Cut cheesecake into slices and place them in an airtight container or freezer safe bag for up to 1 month. Note the date of when it was made on the container!
🙋 Frequently asked questions
What is matcha?
Matcha is the grinded powder of young green tea leaves. It’s high in antioxidants and has a bunch of great health benefits. If you want to learn a little bit more you can read this article.
What does matcha taste like?
It has a much stronger flavor than green tea and tastes rich and earthy with a slightly subtle bitter flavor.
🔎 Related recipes
Interested in other decadent desserts? Here are a few others just to start!
Matcha No Bake Cheesecake (Small Batch)
- 6" Springform Pan
Matcha Cheesecake Filling
- 1 1/3 Cups Condensed Milk (250 Grams)
- 2 8oz Cream Cheese Blocks (450 Grams)
- 3 tbsp Powdered Sugar (21 Grams)
- 2 tbsp Lemon (29 Grams)
- 2 tbsp Matcha Powder (12 Grams)
- 1 Package Graham Crackers (9 Crackers) (35 Grams)
- 4 tbsp Butter (57 Grams)
- 2 tbsp Brown Sugar (27 Grams)
- Start with making the matcha cheesecake crust – Melt the butter in the microwave for 1 minute, add in brown sugar. Crush up graham crackers until they are fine and add to butter and brown sugar.
- Press the crust mixture evenly onto the bottom of the springform pan with a spoon or the back of a measuring cup until it is is compact and then place it in your fridge for 30 minutes to an hour.
- Mix condensed milk with matcha powder in a bowl until the powder has dissolved.
- Add in room temperature cream cheese, lemon juice and powdered sugar to condensed milk and matcha powder and mix well!
- Take our a sieve and bowl to strain cheesecake batter in a separate bowl to remove any remaining lumps that would otherwise affect the texture of your cheesecake.
- Pour cheesecake mixture on top of your graham cracker crust and then put it back in the fridge for another 2 hours to let it harden up!
- You can sprinkle on a dusting of matcha powder after you take the cheesecake out of the pan to give it an extra pretty look!