No-Bake Matcha Cheesecake — Perfect For National Matcha Day
With National Matcha Day around the corner on May 2, there’s no better time to lean into the green. Whether you’re a longtime matcha loyalist or just getting into it, this no-bake matcha cheesecake is a simple way to celebrate. It’s been making the rounds online for its layered, creamy texture and low-lift prep—and it happens to taste as good as it looks. Plus, it doesn’t require turning on your oven, which makes it an ideal warm-weather dessert.
Let’s break down why this one’s been popping up everywhere.
Why Matcha Fans Should Try This Cake
This isn’t just any green dessert—it’s matcha-forward in all the right ways. The cake layers are made from Biscoff cookies that soften as they chill, while the filling is a velvety mix of whipped cream, cream cheese, and ceremonial-grade matcha. Every bite is subtly earthy with just the right amount of sweetness. And since National Matcha Day is just a few days away, it’s the perfect excuse to try something new that goes beyond your usual latte.
Ingredients
- 75 g Biscoff cookies (graham crackers work well too)
- 40 g butter, melted
- 1 tbsp cold water
- 1 tsp unflavored gelatin powder
- 200 g full-fat cream cheese, softened
- 150 g plain yogurt
- 2 drops vanilla essence
- 60 g powdered sugar
- 175 ml heavy whipping cream
- 2 tbsp matcha powder (plus more for dusting)
Tip: Use ceremonial-grade matcha for the best flavour
Preparation
Start by making the base. Toss your cookies into a sealable freezer bag and crush them using a rolling pin until they resemble fine crumbs. For a smoother texture, a food processor works too. Pour in the melted butter and mix until everything is evenly coated. Press the mixture into the base of a lined springform pan and pop it in the fridge while you move on to the filling.
In a small heatproof bowl, mix 1 tbsp of cold water with 1 tsp of unflavored gelatin. Let it bloom for about 10 minutes. Meanwhile, grab a mixing bowl and whisk the softened cream cheese until smooth. If it feels too firm, microwaving it for about 20–30 seconds helps loosen it up. Add in the yogurt, vanilla, and powdered sugar. Mix until well combined.
Now, to build the matcha flavour. Set up a bowl over an ice bath and pour in about a third of the whipping cream along with the matcha powder. Whip until the color is even, then add the remaining cream and continue until thick and fluffy. Fold the matcha cream into the cream cheese mixture and stir until smooth. Microwave the bloomed gelatin in short bursts until fully melted—then pour it into the filling and mix again to distribute evenly.
Pour the filling over your chilled base and smooth the top. Cover and refrigerate for at least 8 hours, or overnight for the best texture. When ready to serve, carefully remove from the pan and dust the top with matcha powder.
Storing Tips
Keep the cake refrigerated and covered tightly. It holds up well for up to four days without losing texture. If you’re making it ahead for a gathering, prep it a day in advance and garnish just before serving. Freezing isn’t recommended—it affects the consistency of the cream layers.
This no-bake matcha cake is equal parts practical and indulgent, which explains why it’s having a moment. It comes together quickly, doesn’t ask much of your kitchen skills, and delivers that satisfying matcha flavour with every slice. If you’re looking for a cake that’s a little sweeter but still delivers on the rich matcha taste, try this match cake with pistachio cream recipe. Whether you’re planning something for National Matcha Day or just need a go-to spring dessert, this one’s worth bookmarking.
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