This Matcha Cheesecake is perfect for summer because this is a no-bake cheesecake. Especially when it’s warm, you do not necessarily want to turn on the oven, right? Neither the filling nor the crust are baked and so this cake is the best choice when it’s too hot or you don’t feel like baking, but still craving for cheesecake.
After the cake or rather the filling had time to set in the fridge overnight, the result is pretty satisfying: A light, not too sweet, creamy and smooth cheesecake. The matcha flavor fits very well with this cake and adds a nice tart note.
So if you are into matcha, I can highly recommend this cake. In case you do not like matcha, you can skip it, the cheesecake will still taste delicious.
Tools & Equipment
- 23cm / 9-inch springform pan
- Cutting board
- Fine-mesh strainer
- Food processor
- Hand mixer
- Medium bowl
- Silicone spatula
- Sharp knife
- Small bowl
- Stand mixer fitted with the paddle attachment
Make Ahead: You can make the cake up to 2 days in advance. Prepare the cake, cover with plastic and store in the springform pan in the fridge. You can also prepare the crust 2 days in advance. Freeze it for about 1 hour, then cover tightly and keep in the fridge.
Room Temperature: Before you begin make sure the cream cheese and sour cream are at room temperature to get a smooth cheesecake filling. If you whip together cold ingredients, you will get a lumpy filling. Exception: the heavy cream must be cold to whip into stiff peaks.
Toppings: Decorate before serving. I used matcha powder and small chunks of white chocolate because for me it matches well. But you can also use whipped cream, lemon curd, fresh berries or just choose your favorite toppings.
Ingredients for this Recipe
Step by Step Guide – How to Make Matcha Cheesecake
Make the Crust
Use a food processor to crush the digestive cookies into small crumbs. Melt the butter on the stove or in the microwave.
Add the melted butter and dark brown sugar to the crumbs and pulse until combined. Pour into a 9-inch springform pan and pack in tightly. Freeze for 20 minutes.
Make the Filling
Beat the cold cream with a hand mixer on medium-high speed until stiff peaks form, for about 4-5 minutes. Beat the cream cheese and granulated sugar in the bowl of a stand mixer on medium until smooth and creamy, for about 3 minutes.
Add sour cream, lemon juice and vanilla extract. Beat on medium speed until smooth, for about 2 minutes. Add the powdered sugar and beat on medium until smooth, for about 1 minute.
Fold the whipped cream into the cheesecake filling with a silicone spatula until combined. Stir gently, as you do not want to deflate the whipped cream too much.
Finish the Cake
Spread the filling into the crust and smooth the top. Cover tightly with plastic and place in the fridge for 12 hours. Remove the cake from the fridge and loosen the chilled cake from the rim of the springform pan with a knife, then remove the rim.
Spread matcha powder through a fine-mesh strainer on top and decorate with chopped white chocolate. Alternatively, decorate as desired with your favorite toppings. Cut the cake into slices with a clean, sharp knife and serve.
Storage: You can store leftover cheesecake covered in the fridge for up to 5 days or freeze for up to 3 months. To freeze, wrap the cake in a layer of plastic, followed by a layer of aluminum foil. Let it thaw in the fridge, then slice and serve.
My Summary for Matcha Cheesecake
Taste: This matcha cheesecake tastes slightly sweet, refreshing and the matcha flavor is not too overpowering, but perfect. The matcha powder and white chocolate on top add a sweet-tart finish to the cake.
Texture: The cheesecake has a buttery and crispy crust with a light, smooth and creamy filling. The chopped chocolate on top adds a little crunch to the cake.
Time: Prep time for this cheesecake is about 50 minutes. But after that, the cake needs to chill in the fridge at least overnight so the filling can fully set. Therefore you should make this cake the day before you want to serve it.
More “MATCHA & CHEESECAKE” Recipes
- Crème Brûlée Cheesecake
- Green Tea Caramels
- Matcha Marble Chiffon Cake
- New York Style Cheesecake
- Peach Swirl Cheesecake Bars
- White Chocolate Matcha Cookies
For the Crust
- 200g digestive cookie crumbs
- 65g dark brown sugar
- 115g butter, melted
For the Filling
- 300ml heavy cream, cold
- 680g cream cheese, at room temperature
- 100g granulated sugar
- 60 sour cream, at room temperature
- 10ml lemon juice
- 5ml vanilla extract
- 15g matcha powder
- 10 powdered sugar
Make the Crust
- Use a food processor to crush the digestive cookies into small crumbs.
- Melt the butter in a small saucepan on the stove or in a small bowl in the microwave.
- Add the melted butter and dark brown sugar to the crumbs and pulse until combined.
- Pour into a 9-inch springform pan and pack in tightly so it doesn't fall apart later when you cut the cheesecake.
- Freeze for 20 minutes while preparing the filling.
Make the Filling
- In a medium bowl, beat the cold cream with a hand mixer (or in the bowl of a stand mixer) on medium-high speed until stiff peaks form, for about 4-5 minutes. Set aside.
- Beat the cream cheese and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on medium until smooth and creamy, for about 3 minutes. Scrape down the sides and bottom of the bowl with a silicone spatula as needed.
- Add the sour cream, lemon juice and vanilla extract. Beat on medium speed until smooth and well mixed, for about 2 minutes.
- Add the powdered sugar and beat on medium until smooth, for about 1 minute. In case you notice lumps from the cream cheese, continue beating until smooth.
- Fold the whipped cream into the cheesecake filling with a silicone spatula until combined. Stir gently, as you do not want to deflate the whipped cream too much.
Finish the Cake
- Remove the crust from the freezer and spread the filling into the crust. To smooth the top, use an offset spatula.
- Cover tightly with plastic or aluminum foil and place in the fridge overnight for about 12 hours and up to 2 days. The longer you chill the cheesecake in the fridge, the better it will set.
- Loosen the chilled cheesecake from the rim of the springform pan with a knife, then remove the rim.
- Spread matcha powder through a fine-mesh strainer on top of the cake and decorate the sides with chopped white chocolate. Alternatively, decorate as desired with your favorite toppings.
- To serve, cut the cake into slices with a clean, sharp knife.