Matcha Cheesecake (No-Bake & Baked) – Silky, Vibrant, and Not Too Sweet | MatchaJP
A creamy Japanese-style matcha cheesecake in two versions: no-bake and baked. Smooth, vibrant, and easy to make at home — perfect with sencha or hojicha.
⏱️ Prep 20–25 min 🍰 Chill/Bake: 4 h chill or 35–45 min bake 👥 Serves 8–10 🔰 Beginner-friendly
No-Bake Matcha Cheesecake
A light, mousse-like texture with a buttery biscuit base. Set with gelatin (or agar). No oven needed.
Ingredients
| Base | Metric | US approx. |
|---|---|---|
| Digestive biscuits / graham crackers | 160 g | ~1⅔ cups crumbs |
| Unsalted butter, melted | 70 g | 5 tbsp |
| Filling | Metric | US approx. |
|---|---|---|
| Cream cheese | 450 g | 16 oz |
| Granulated sugar | 100 g | ½ cup |
| Matcha powder, sifted | 8–12 g | 1–1½ tbsp |
| Heavy cream | 300 ml | 1¼ cups |
| Gelatin powder + water | 8 g + 40 ml | ~2½ tsp + 2½ tbsp |
Tip: Bloom gelatin in cold water 5–10 min, then warm gently until dissolved.
Steps
- Make crumb base, chill 15 min.
- Whip cream to soft peaks.
- Beat cream cheese + sugar until smooth.
- Mix matcha paste in, add gelatin.
- Fold in whipped cream, pour into pan.
- Chill 4–6 h (overnight best).
Baked Matcha Cheesecake
Classic creamy body with gentle tang. Low-and-slow bake with water bath for a silky texture and vibrant color.
Ingredients
| Base | Metric | US approx. |
|---|---|---|
| Graham crumbs | 150 g | 1½ cups |
| Unsalted butter, melted | 70 g | 5 tbsp |
| Filling | Metric | US approx. |
|---|---|---|
| Cream cheese | 600 g | 21 oz |
| Granulated sugar | 140 g | ⅔ cup |
| Matcha powder | 10–14 g | 1½–2 tbsp |
| Sour cream | 200 g | ¾ cup |
| Eggs | 3 | 3 |
| Heavy cream | 120 ml | ½ cup |
Steps
- Preheat oven 160 °C / 320 °F.
- Make crumb base, bake 8–10 min.
- Mix filling: cheese + sugar, then matcha, sour cream, eggs, cream.
- Bake in water bath 35–45 min.
- Cool gradually, chill 4 h.
Tips & Pairings
- Matcha strength: 8 g mild, 12 g classic, 14 g bold.
- Pair with: Cold-brew sencha, hojicha latte, or fresh berries.
- Storage: Refrigerate 3–4 days, freeze up to 1 month.
FAQ
Which matcha grade?
High-quality culinary or latte grade is best. Ceremonial works for delicate aroma and bright color.
How to avoid cracks?
Bake in water bath, low temp, cool slowly with oven door ajar.