No-Bake Matcha Cheesecake

from ButterYum
makes one 6-inch cheesecake (about 8 servings)


  • 400g cream cheese, room temperature

  • 80g sugar

  • 60g whole milk

  • 10g unflavored gelatin

  • 100g high quality white chocolate

  • 250g heavy whipping cream

  • 15g high quality matcha powder

  • 100g heavy whipping cream

  • 50/50 mix of confectioners sugar and matcha powder for dusting


  1. Prepare a 6-inch springform pan by lining the bottom with parchment paper, then spray the bottom and sides of the pan with nonstick cooking spray; set aside.

  2. In a small bowl, sprinkle gelatin evenly over milk, being sure no dry clumps of gelatin remain (stir to wet all gelatin if necessary); set aside.

  3. In a large mixing bowl, use a handheld mixer to combine room temperature cream cheese and sugar until smooth and creamy; set aside.

  4. In a medium glass or microwave-safe bowl, gently heat white chocolate until melted (10-15 second bursts), then add the reserved milk/gelatin mixture (from step 2) and stir until smooth (if gelatin granules don’t melt fully, gently warm mixture in microwave for 10 second bursts, stirring, and repeating until smooth); slowly stir in 250g heavy cream (start slowly and stir until smooth before adding more - repeat until all cream is added), place bowl in a large bowl that contains ice water and use handheld mixer to whip mixture until thickened.

  5. To make the cheesecake base, fold the whipped heavy cream mixture (step 4) into the cream cheese mixture (step 3); reserve 150g of this cheesecake base to use as the top white layer.

  6. In a small bowl, use a rubber or silicone spatula to combine 15g matcha with 100g heavy cream (again, start by adding a little cream at a time and stir until smooth before continuing)l stir matcha paste into cheesecake base (step 5) until fully incorporated; pour into prepared springform pan and spread into an even layer.

  7. Top with the white top layer (150g reserved in step 5), spread into an even layer.

  8. Cover pan with plastic wrap and chill for at least 6 hours or overnight.

  9. To serve, wrap sides of pan with warm towel for a few minutes, then release springform (the parchment should peel off the sides and bottom easily.

  10. Dust top of cheesecake with 50/50 mixture of confectioner’s sugar and matcha powder and place on serving plate.

  11. To slice, dip thin, sharp knife in hot water and wipe dry before each cut.

adapted from HidaMari Cooking